Rice Noodles with Pork
Rice Noodles with Pork
Photography by David Scott
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 343 |
| pro | 21 g |
| total fat | 9 g |
| sat. fat | 1 g |
| carb | 43 g |
| fibre | 3 g |
| chol | 45 mg |
| sodium | 430 mg |
| % RDI: | - |
| calcium | 3 |
| iron | 14 |
| vit A | 29 |
| vit C | 68 |
| folate | 13 |
Inspired by the famous Singaporean noodle houses, this dish could hold its own on any street in Southeast Asia. If you can't find rice noodles, pre-cook some wheat vermicelli or linguini and substitute for the noodles.
Ingredients
- 1 lb pork tenderloin
- 1 tbsp cornstarch
- 3 tbsp vegetable oil
- 1/2 onion, thinly sliced
- 3 cloves garlic, minced
- 2 tsp minced gingerroot
- 2 cups thinly sliced cabbage
- 1 carrot, thinly sliced
- 1 sweet red pepper, thinly sliced
- 3 tbsp sodium-reduced chicken broth or water
- 3 tbsp sodium-reduced soy sauce
- 1 tbsp mild curry powder
- 1 tbsp granulated sugar
- 1 tbsp chili sauce
- 1 cup bean sprouts
- 8 oz thin rice noodles, soaked and drained
Preparation
In wok or large skillet, heat half of the oil over medium-high heat; stir-fry pork for about 2 minutes or until well browned but still pink inside. Transfer to plate.
Wipe out wok or skillet; heat remaining oil. Stir-fry onion, garlic and ginger for 1 minute. Add cabbage, carrot and red pepper; stir-fry for 2 to 4 minutes or until tender-crisp.
Whisk together broth, soy sauce, curry powder, sugar and chili sauce; stir into vegetables. Add pork and any accumulated juices, bean sprouts and noodles; gently stir-fry until heated through.
Source : Canadian Living Magazine: May 2008
- Keywords : Southeast Asian; Main Course; Noodles; Stir Fry; Pork; Cabbage; Chicken broth/stock; Soy sauce;









