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| Chất dinh dưỡng | Mỗi khẩu phần1 plate (approx. 550 g) | Mỗi phần550 g |
|---|---|---|
| Sugar | 5.2 g | 5.2 g |
| Energy | ~3540 kJ | ~3540 kJ |
| Sodium | 1690 mg | 1690 mg |
| Protein | 43 g | 43 g |
| Fat, total | 25 g | 25 g |
| Carbohydrate | 94 g | 94 g |
| Saturated fat | 5.6 g | 5.6 g |
Hokkien noodle, beef, black bean, mixed vegetables, bean sprouts.
Thick yellow Hokkien egg noodles (mì Phúc Kiến), marinated tender beef slices, rich fermented black bean sauce (dầu hào tương đen), crisp green capsicum chunks, sliced carrots, broccoli florets, fresh bean sprouts, minced garlic, sliced onions, premium soy sauce, a touch of Chinese cooking wine, ground white pepper, vegetable cooking oil, crispy fried shallots.
Beef Black Bean Noodles represent a classic Chinese-Canton specialty that holds a treasured place within Vietnam's historic Cholon district. The dish relies on the deep, savory, and slightly funky profile of salted, fermented black soybeans (dầu tàu xì), which creates an intensely umami glaze. Blasted over high heat in a traditional wok, the thick egg noodles absorb the rich sauce alongside succulent beef and crisp market vegetables, creating an enduringly aromatic meal.
Contains egg and gluten (Hokkien egg noodles), and soy (fermented black bean sauce, marination, and soy sauce elements). Prepared in a commercial kitchen environment that also handles peanuts, sesame, dairy, fish, and crustacea.
Best enjoyed immediately while the wok-seared noodles are steaming hot and the savory black bean aroma is at its peak. Leftovers can be stored in an airtight container in the refrigerator for up to 24 hours.
If saving leftovers, allow the noodles to cool completely to room temperature before securing the container lid to prevent condensed steam from making the stir-fried dish soggy.
To reheat, place the noodles in a non-stick skillet over medium-low heat with a small tablespoon of water or broth to loosen the savory glaze. Cover and heat gently for 4 to 5 minutes, tossing occasionally until heated through completely.
Serve hot on a flat ceramic plate. Crowned beautifully with a generous scatter of crispy fried shallots and fresh bean sprouts for a sharp, clean crunch that perfectly balances the robust umami profile of the black bean sauce.
