Have a pot of boiling water on the stove. Place the buckwheat noodles into the boiling water and cook for about 4 minutes. Meanwhile, season the pork with the salt and ground peppercorns. Heat the oil in a saute pan and sear the pork tender on all sides for 8 minutes, making sure to get a nice crust on the outside. Remove and cool slightly. Drain the noodles, and add them to the hot chicken stock. Add the chili peppers, shiitakes, and mushroom soy sauce, continue to simmer. Thinly slice the pork tender and add it and the cilantro to the noodle broth. Season and ladle yourself out a big bowl. Yield: 6 servings Recipe By :ESSENCE OF EMERIL SHOW #EE2235 Posted to MC-Recipe Digest V1 #276 Date: Sun, 3 Nov 1996 23:36:45 -0500 From: Meg Antczak
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|Serving Size: 1 Serving (2525g)|
|Recipe Makes: 1|
|Calories from Fat: 2053 (77%)|
|Amt Per Serving||% DV|
|Total Fat 228.1g||304 %|
|Saturated Fat 81.5g||408 %|
|Monounsaturated Fat 108.9g|
|Polyunsanturated Fat 26.1g|
|Cholesterol 274.5mg||84 %|
|Sodium 4597.1mg||159 %|
|Potassium 3060.7mg||81 %|
|Total Carbohydrate 88g||26 %|
|Dietary Fiber 9.3g||37 %|
|Sugars, other 78.6g|
|Protein 64.4g||92 %|
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Calories per serving: 2654
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