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Rice Noodles With Wonton/chinese Ravioli In Mushroom Sauce

 
One serving costs about $2.44

$2.44 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

2 dairy-free,dairy free lunch,main course,main dish,dinner Chinese,Asian
spoonacular Score:53%

Spoonacular Score: 53%

 

The recipe Rice Noodles With Wonton/chinese Ravioli In Mushroom Sauce could satisfy your Chinese craving in about 45 minutes. One serving contains 403 calories, 26g of protein, and 28g of fat. For $2.44 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. It works well as a main course. It is a good option if you're following a dairy free diet. 1 person has tried and liked this recipe. If you have vegetable oil, prawns, some rice noodles, and a few other ingredients on hand, you can make it. To use up the wonton wrappers you could follow this main course with the Mini Apple Pies in Wonton Wrappers as a dessert. All things considered, we decided this recipe deserves a spoonacular score of 56%. This score is solid. Try Chinese Braised Mixed Mushroom Noodles, Chinese Five-Spice Steak with Rice Noodles, and Chinese Cabbage Stir-Fry with Rice Noodles, Pork, and Cilantro for similar recipes.

Ingredients

Servings:
some
some carrot
carrot
2 tsps
2 tsps cornstarch
cornstarch
3
3  dried shiitake mushrooms
dried shiitake mushrooms
1 clove
1 clove garlic
garlic
1.5 Tbsps
1.5 Tbsps oyster sauce
oyster sauce
1 dash
1 dash white pepper
white pepper
3.53 oz
3.53 oz pork
pork
5.29 oz
5.29 oz prawns
prawns
1 packet
1 packet rice noodles
rice noodles
1 tsp
1 tsp sesame oil
sesame oil
1 Tbsp
1 Tbsp dark soya sauce
dark soya sauce
1 inch
1 inch spring onions
spring onions
some
some vegetable oil
vegetable oil
5.07 fl. oz
5.07 fl. oz water
water
some
some wonton wrappers
wonton wrappers
some carrot
some
carrot
2 tsps cornstarch
2 tsps
cornstarch
3  dried shiitake mushrooms
3
dried shiitake mushrooms
1 clove garlic
1 clove
garlic
1.5 Tbsps oyster sauce
1.5 Tbsps
oyster sauce
1 dash white pepper
1 dash
white pepper
3.53 oz pork
3.53 oz
pork
5.29 oz prawns
5.29 oz
prawns
1 packet rice noodles
1 packet
rice noodles
1 tsp sesame oil
1 tsp
sesame oil
1 Tbsp dark soya sauce
1 Tbsp
dark soya sauce
1 inch spring onions
1 inch
spring onions
some vegetable oil
some
vegetable oil
5.07 fl. oz water
5.07 fl. oz
water
some wonton wrappers
some
wonton wrappers

Equipment

microwave
microwave
sauce pan
sauce pan
bowl
bowl
frying pan
frying pan
microwave
microwave
sauce pan
sauce pan
bowl
bowl
frying pan
frying pan


Instructions

  1. Soak the rice noodles in warm water for about 20 minutes or until they are soft. Then, set aside.
  2. In a small bowl, place just enough warm water and soak the mushrooms until soft. (This water can be incorporated into the recipe you are making and can add a lot of flavor to your dish. Strain it if you wish to use). Squeeze out excess water, slice mushrooms up to the stem on all sides and discard the stem since it is usually too tough to eat.
  3. To quickly cook the finely chopped carrots, put the carrots in the bowl with some water. Then, put in the microwave for about 1-2 minutes. Set aside for garnish later.
  4. To make the wontons, mix all the ingredients in a bowl. Place a wonton skin with one point towards you. Spoon about 1 tsp of the filling just off-center of skin. Fold bottom point of wonton skin over filling to make it into triangle shape. Press the edges to seal. Repeat until the filling is finished. Set aside.
  5. Heat a pan with some olive or vegetable oil. Put in the chopped garlic, cook until almost brown. Then, put in the sliced shiitake mushroom. Stir for 2-3 minutes. Add in the seasonings. After that, add in the water.
  6. Let it simmer for about 10 15 minutes.
  7. While the mushroom sauce is cooking away, bring a saucepan to boil and cook wontons in batches. It should take about 5 minutes or less (depending on the size of the filling) for each wonton to cook.
  8. Meanwhile, reheat the noodles and arrange desired portion on the plate.
  9. Thicken the sauce with the cornflour mixture. Spoon fair amount of sauce over the noodles.
  10. Garnish the noodles with carrots and spring onion.
  11. Finally, top the noodles with (some) wontons. Drizzle some sesame oil over the sauce before serving if you wish.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.44
Ingredient
some carrot
2 teaspoons cornstarch
3 dried shiitake mushrooms
1 clove garlic
1.5 tablespoons oyster sauce
100 grams pork
150 grams prawns
1 packet rice noodles
1 teaspoon sesame oil
1 tablespoon dark soya sauce
1 inch spring onions
some vegetable oil
some wonton wrappers
Price
$0.22
$0.02
$0.16
$0.07
$0.26
$0.78
$3.00
$0.01
$0.10
$0.12
$0.02
$0.11
$0.02
$4.87

Tips

Health Tips

  • You can reduce your sodium intake by choosing lower-sodium soy sauce.

  • Be conscious of your choice of cooking oils. Some studies have shown that vegetable oils like safflower oil, sunflower oil, and canola oil might actually contribute to heart disease. Olive oil is a good alternative for low temperature cooking, while coconut oil is a recent favorite for high temperature cooking. Do your research!

  • If you're following a gluten-free diet, be sure to find a gluten-free soy sauce!

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • get more health tips

Cooking Tips

  • Corn starch, potato starch, arrowroot powder, and tapioca powder are all comparable in terms of thickening ability, so you can usually substitute them 1:1. Flour, on the other hand, is only half as effective, so if you are using flour instead of corn starch or one of the others named, you'll need to use twice as much.

  • Corn starch can be added directly to cold liquids, but to avoid lumps corn starch must be mixed with a cold liquid (usually water or stock) before it can be added to hot liquids like soup or gravy. This mixture of corn starch in a cold liquid is called a "slurry."

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • Carrots can be stored in the fridge for 2 to 3 weeks. The starch in the carrots will turn to sugar over time, but this is not a problem, they'll just taste sweeter. The academy lesson about carrots contains more useful information.

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
402 Calories
25g Protein
27g Total Fat
12g Carbs
14% Health Score
Limit These
Calories
402
20%

Fat
27g
43%

  Saturated Fat
15g
99%

Carbohydrates
12g
4%

  Sugar
3g
4%

Cholesterol
225mg
75%

Sodium
1537mg
67%

Get Enough Of These
Protein
25g
52%

Vitamin A
10708IU
214%

Selenium
49µg
71%

Vitamin B1
0.43mg
29%

Phosphorus
279mg
28%

Manganese
0.51mg
25%

Vitamin B3
4mg
20%

Zinc
2mg
20%

Copper
0.38mg
19%

Vitamin B6
0.34mg
17%

Vitamin B12
0.96µg
16%

Calcium
149mg
15%

Iron
2mg
14%

Vitamin K
14µg
14%

Potassium
468mg
13%

Vitamin B2
0.22mg
13%

Magnesium
49mg
12%

Vitamin E
1mg
12%

Vitamin B5
0.99mg
10%

Vitamin C
7mg
10%

Fiber
2g
9%

Folate
29µg
7%

covered percent of daily need

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