In large bowl, cover vermicelli with warm water; let soak until pliable, about 10 minutes. Drain.
Pinch roots and tops off sprouts and discard. Set aside.
Cut pork into thin strips. In bowl, mix together pork, shrimp, cornstarch, rice wine, 1/2 tsp (2 mL) of the salt and ginger; let stand for 10 minutes.
In small bowl, beat together eggs, pinch of the remaining salt, pepper and 2 tbsp (25 mL) water.
In wok, heat 1 tbsp (15 mL) of the oil over medium-high heat; pour in egg mixture. Cook, turning to coat wok with thin layer, until lightly set. Transfer to plate.
Add remaining oil to wok; stir-fry onion, garlic and curry powder (if using) until beginning to soften. Add pork mixture; stir-fry until shrimp turn pink.
Add vermicelli, broth, chives (if using), soy sauce, 1/2 tsp (2 mL) of the remaining salt and cooked egg; stir-fry until egg is broken up. Increase heat to high; add sprouts and stir-fry until vermicelli is tender and no liquid remains, about 3 minutes.
Add green onion; stir-fry for 30 seconds. Transfer to serving plate; top with coriander sprigs.
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|Serving Size: 1 Serving (139g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 75 (58%)|
|Amt Per Serving||% DV|
|Total Fat 8.4g||11 %|
|Saturated Fat 2.6g||13 %|
|Monounsaturated Fat 3.2g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 360.1mg||111 %|
|Sodium 124.7mg||4 %|
|Potassium 143.5mg||4 %|
|Total Carbohydrate 2g||1 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 1.8g|
|Protein 11.7g||17 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 130
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