1. Parboil rice noodles until cooked through but still firm (about 8 minutes); then drain. Rinse with cold water and drain again. 2. Shred pork, bamboo shoots and lettuce. In a cup, blend cornstarch and cold water to a paste. 3. Heat oil. Add pork and stir-fry until it loses its pinkness (1 to 2 minutes). Add vegetables; stir-fry 1 minute more. 4. Add stock and heat quickly. Cook, covered, 3 to 4 minutes over medium heat. Then stir in cornstarch paste to thicken. Keep warm. 5. Heat remaining oil in another pan. Add rice noodles and gently stir in to brown lightly. Transfer to a serving platter. Pour the pork mixture over and serve. From
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|Serving Size: 1 Serving (307g)|
|Recipe Makes: 4|
|Calories from Fat: 265 (38%)|
|Amt Per Serving||% DV|
|Total Fat 29.5g||39 %|
|Saturated Fat 7.4g||37 %|
|Monounsaturated Fat 15.7g|
|Polyunsanturated Fat 5.3g|
|Cholesterol 19.3mg||6 %|
|Sodium 1289mg||44 %|
|Potassium 193.1mg||5 %|
|Total Carbohydrate 98.8g||29 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 96.4g|
|Protein 6.1g||9 %|
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Calories per serving: 696
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