Try this Rice Noodles with Pork recipe, or contribute your own.
Suggest a better descriptionCook rice noodles in boiling water until they are tender but firm. Drain and reserve.
Cut pork into thin slices and cut slices in half. Season with salt and pepper. Combine soy sauce, sherry, water and cornstarch to make marinade. Pour over pork and marinate for 20 minutes.
Combine Chili sauce, sugar, rice vinegar, soy sauce, sherry, chicken stock and sesame oil. Reserve.
Remove stems from soaked mushrooms and thinly slice.
Heat oil in wok or skillet over high heat. Add pork and stir-fry for 1 to 2 minutes or until no longer pink. Scoop pork out of wok and place on a plate.
Add garlic and ginger and stir-fry for 30 seconds. Add mushrooms and carrots and stir-fry for 1to 2 minutes. Add cabbage and leeks and stir-fry until mixture softens slightly. Return pork and mix together.
Add noodles, stir in sauce, bring to boil and cook until noodles are hot. Serve hot or cold.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (803g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1029 | ||
Calories from Fat: 584 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 64.9g | 87 % | |
Saturated Fat 20.5g | 103 % | |
Monounsaturated Fat 31.7g | ||
Polyunsanturated Fat 9.6g | ||
Cholesterol 59.6mg | 18 % | |
Sodium 21715.4mg | 749 % | |
Potassium 1106.7mg | 29 % | |
Total Carbohydrate 69.8g | 21 % | |
Dietary Fiber 5g | 20 % | |
Sugars, other 64.8g | ||
Protein 42.7g | 61 % | |
Powered by: USDA Nutrition Database 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: 1029
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