Cook noodles in plenty of boiling water; when al dente, drain and toss with sesame oil, set aside. Combine sauce ingredients, set aside. Heat wok, add oil. Add ginger stir fry until fragrant (about 10 sec). Add bok choy, bean sprouts and pork, stir fry 2 minutes. Then add broth. When broth is hot, add noodles, cover and cook 2 minutes. Add sauce, stir well and serve. Variations, instead of pork, use left over cooked, roast beef, lamb, shrimp or chicken. Other fresh vegetables in season can be used in place of the sprouts and bok choy. From "Dim Sum" by Ruth Laws. JANE HARRIS,(DXDG05A) Prodigy. From the MM database of Judi M. Phelps. firstname.lastname@example.org, email@example.com, or firstname.lastname@example.org
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|Serving Size: 1 Serving (164g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 281 (59%)|
|Amt Per Serving||% DV|
|Total Fat 31.2g||42 %|
|Saturated Fat 4.6g||23 %|
|Monounsaturated Fat 11g|
|Polyunsanturated Fat 14.2g|
|Cholesterol 27.2mg||8 %|
|Sodium 739.1mg||25 %|
|Potassium 353mg||9 %|
|Total Carbohydrate 35.2g||10 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 33g|
|Protein 17.1g||24 %|
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Calories per serving: 480
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