Cook noodles in 4 cups boiling water for 3 minutes or just until tender, omitting flavor packets, if present. Drain and rinse noodles; set aside. For Sauce: In a small bowl combine soy sauce, catsup, Worcestershire sauce, sugar, and sesame oil; set aside. Spray a wok or large skillet with nonstick spray coating; heat. Add garlic and red pepper to hot wok or skillet; cook over medium heat for 10 seconds. Add pork; stir-fry 1 minute. Add cabbage, bamboo shoots, carrot, and onions. Stir-fry 2 to 3 minutes more or until onions are crisp-tender and pork is no longer pink. Add noodles and sauce; heat through, about 1 minute, stirring gently to coat. BETTER HOMES AND GARDENS, March 1990
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|Serving Size: 1 Serving (199g)|
|Recipe Makes: 3 Servings|
|Calories from Fat: 10 (15%)|
|Amt Per Serving||% DV|
|Total Fat 1.1g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 558.2mg||19 %|
|Potassium 185.4mg||5 %|
|Total Carbohydrate 14.5g||4 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 14.2g|
|Protein 1.1g||2 %|
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Calories per serving: 67
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