Rice Noodles with Pork Rice Noodles with Pork

Rice Noodles with Pork 150 Image by: Rice Noodles with Pork 150 Author: Canadian Living

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.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: May 2008



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.

Nutritional facts Per serving: about

  • Sodium 430 mg
  • Protein 21 g
  • Calories 343.0
  • Total fat 9 g
  • Cholesterol 45 mg
  • Saturated fat 1 g
  • Total carbohydrate 43 g


  • Iron 14.0
  • Folate 13.0
  • Calcium 3.0
  • Vitamin A 29.0
  • Vitamin C 68.0
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Rice Noodles with Pork