This one-dish meal comes together quickly, so be sure to have all of the prep finished before you start cooking. If you don't like spice, omit the chili garlic paste, or serve it as a condiment on the side. You can easily double this to make four servings.
- Portion size 2 servings
- Credits : Canadian Living Magazine: January 2013
- 4 oz rice stick vermicelli (about 1/8 inch/3 mm wide)
- 2 tablespoons sodium-reduced soy sauce
- 2 teaspoons chili garlic paste (such as sambal oelek)
- 1 1/2 teaspoon seasoned rice vinegar
- 1 teaspoon granulated sugar
- 1 teaspoon sesame oil
- 1 pinch salt
- 8 oz lean ground pork
- 1 teaspoon vegetable oil
- 1 cup sliced shiitake mushroom
- 1 cup coleslaw mix
- 1/2 cup snow pea trimmed and thinly sliced
- 2 green onions thinly sliced
- 2 cloves garlic minced
- 3 tablespoons chopped roasted unsalted peanuts
MethodIn large bowl, soak vermicelli in warm water until softened and separated, about 5 minutes. Drain and set aside.
Meanwhile, whisk together soy sauce, chili paste, vinegar, sugar, sesame oil, salt and 2/3 cup water; set aside.
In wok or large skillet over medium-high heat, cook pork, stirring occasionally and breaking up with back of wooden spoon, until browned, about 5 minutes. With slotted spoon, remove pork to plate. Drain and set aside.
Wipe wok clean and return to heat. Add vegetable oil and mushrooms; cook, stirring occasionally, until mushrooms begin to soften, about 2 minutes. Add coleslaw mix, snow peas, green onions and garlic; stir-fry for 2 minutes.
Stir in soy sauce mixture and noodles, tossing to combine; stir-fry until tender, about 3 minutes. Sprinkle with peanuts.
Nutritional facts Per serving: about
- Fibre 6 g
- Sodium 892 mg
- Sugars 7 g
- Protein 30 g
- Calories 588.0
- Total fat 24 g
- Potassium 617 mg
- Cholesterol 67 mg
- Saturated fat 6 g
- Total carbohydrate 63 g
- Iron 20.0
- Folate 20.0
- Calcium 7.0
- Vitamin A 12.0
- Vitamin C 28.0