Peel a cucumber & shave it with a potato peeler; coat it with a mixture of 1 tbsp rice vinegar, 2 tsp sugar, and a finely diced chili pepper
Make a sauce of 2 tbsp soy sauce, 2 tbsp oyster sauce, 1/2 cup water, 1 tbsp sweet chili sauce, 1 tbsp thickening flour, and 1 tbsp rice wine
De-spine, de-pod and julienne 2 handfuls of snap peas
Cook noodles according to package directions; drain
Sautee 4 or 5 (or more) green onions, 2 tsp ginger in sesame oil briefly, until fragrant. Add a pound of ground pork and cook until browned. Add the sauce and cook for a couple of minutes. Add the snap peas until cooked through. Remove from heat and toss through the cilantro.
Fry the noodles, then add the pork mixture & top with pickled cucumbers
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1199g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 14 (6%)|
|Amt Per Serving||% DV|
|Total Fat 1.6g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 3884.6mg||134 %|
|Potassium 2786.8mg||73 %|
|Total Carbohydrate 43.7g||13 %|
|Dietary Fiber 11g||44 %|
|Sugars, other 32.7g|
|Protein 15.2g||22 %|
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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: 236
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