chinese

Fujian Ginger Sesame Noodles with Oyster and Cabbage

This stir-fried dish pairs wheat noodles, dry with shucked oysters, drained, green cabbage, thinly sliced and fresh ginger, finely julienned. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch

Medium

Balanced Pescatarian

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

32 g Protein

83 g Carbohydrates

24 g Fat

9 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

84g wheat noodles, dry 294 kcal
159g shucked oysters, drained 108 kcal
187g green cabbage, thinly sliced 47 kcal
9g vegetable oil 80 kcal
11g fresh ginger, finely julienned 9 kcal
13g light soy sauce 9 kcal
17g sesame paste 101 kcal
37g hot water 0 kcal

Cooking instructions

wheat noodlesvegetable oilhot water
Bring a small pot of water to a boil. Cook noodles until just tender, then drain and rinse briefly; toss with a little oil if sticking.
vegetable oilfresh ginger
In a wok, heat oil over medium-high heat. Add ginger and stir 20 seconds until fragrant.
green cabbage
Add cabbage and stir-fry 2-3 minutes until wilted but still bright.
shucked oysters
Add oysters and cook just until plump and opaque, 1-2 minutes.
wheat noodleslight soy saucesesame pastehot water
Stir in soy sauce and sesame paste, loosening with a splash of hot water to form a creamy coating. Toss in noodles to combine and serve hot.