Rice Noodles with Pork
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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.
Servings: 6
Ingredients:
Rice Noodles with Pork
Photography by David Scott
| 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% |
Suggested Recipes
-
1 lb (500 g) pork tenderloin
1 tbsp (15 mL) cornstarch
3 tbsp (45 mL) vegetable oil
Half onion, thinly sliced
3 cloves garlic, minced
2 tsp (10 mL) minced gingerroot
2 cups (500 mL) thinly sliced cabbage
1 each carrot and sweet red pepper, thinly sliced
3 tbsp (45 mL) each sodium-reduced chicken broth or water and sodium-reduced soy sauce
1 tbsp (15 mL) each mild curry powder and granulated sugar
1 tbsp (15 mL) chili sauce
1 cup (250 mL) bean sprouts
8 oz (250 g) thin rice noodles, soaked and drained
Preparation:
Cut pork in half lengthwise. Pound to 1/2-inch (1 cm) thickness; cut crosswise into strips. In bowl, toss pork with 2 tbsp (25 mL) water and cornstarch; let stand for 10 minutes.
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.
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.
Tags:
Main Course; Meat-Pork; Vegetables; Pasta/Noodles; Stir-fry; Make It Tonight;
Source
Canadian Living Magazine: May 2008
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