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Name: Spicy Noodle-And-Pork Stir-Fry
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 1 1/2 ts Sesame oil; 1 1/4 ts Curry powder; 8 oz Pork loin trimmed, cut into; 1/2 md Red pepper or green pepper; 1 sm Onion coarsely chopped; 1 ts Canola oil; 1 1/2 ts Fresh ginger minced; 8 oz Vermicelli uncooked; 1/2 c Chicken broth; 2 lg stalk Celery thinly sliced; 3 1/2 tb Soy sauce

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INGREDIENTS

1 1/2 ts Sesame oil
1 1/4 ts Curry powder
8 oz Pork loin ; trimmed, cut into
1/2 md Red pepper ; or green pepper
1 sm Onion ; coarsely chopped
1 ts Canola oil
1 1/2 ts Fresh ginger ; minced
8 oz Vermicelli ; uncooked
1/2 c Chicken broth
2 lg stalk Celery ; thinly sliced
3 1/2 tb Soy sauce

Servings

INSTRUCTIONS

Cook vermicelli in a large pot of boiling water until just tender. Drain, rinse with cold water and set aside. Meanwhile, in a medium bowl, stir together soy sauce, ginger, curry powder and pork. Set aside to marinate for 10 minutes. In a large no-stick frying pan, warm canola oil over medium-high heat until hot but not smoking. Add onions, celery and peppers and cook, stirring, for about 4 minutes, or until onions soften slightly. Stir in the pork and marinade. Cook, stirring, for about 3 minutes, or until pork strips are almost cooked through. Stir in broth, sesame oil and vermicelli. Bring to a boil. Cook, stirring, for 1 to 2 minutes, or until most of the liquid is absorbed. Recipe by: 75 Posted to recipelu-digest Volume 01 Number 473 by James and Susan Kirkland on Jan 07, 1998

NOTES

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Spicy Noodle-And-Pork Stir-Fry

1 1/2 ts Sesame oil
1 1/4 ts Curry powder
8 oz Pork loin trimmed, cut into
1/2 md Red pepper or green pepper
1 sm Onion coarsely chopped
1 ts Canola oil
1 1/2 ts Fresh ginger minced
8 oz Vermicelli uncooked
1/2 c Chicken broth
2 lg stalk Celery thinly sliced
3 1/2 tb Soy sauce

Cook vermicelli in a large pot of boiling water until just tender. Drain,  rinse with cold water and set aside.    Meanwhile, in a medium bowl, stir together soy sauce, ginger, curry powder  and pork. Set aside to marinate for 10 minutes.    In a large no-stick frying pan, warm canola oil over medium-high heat until  hot but not smoking. Add onions, celery and peppers and cook, stirring, for  about 4 minutes, or until onions soften slightly. Stir in the pork and  marinade. Cook, stirring, for about 3 minutes, or until pork strips are  almost cooked through.    Stir in broth, sesame oil and vermicelli. Bring to a boil. Cook, stirring,  for 1 to 2 minutes, or until most of the liquid is absorbed.    Recipe by: 75    Posted to recipelu-digest Volume 01 Number 473 by James and Susan Kirkland  <kirkland@gj.net> on Jan 07, 1998

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Nutrition

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Serving Size: 1 Serving (210g)
Recipe Makes: 4

Calories: 315
Calories from Fat: 60 (19%)

Amt Per Serving		% DV

	Total Fat 6.6g	9 %
	Saturated Fat 1.6g	8 %
	Monounsaturated Fat 3g
	Polyunsanturated Fat 1.5g
Cholesterol 35.8mg		11 %
Sodium 384.1mg		13 %
Potassium 349.8mg		9 %
Total Carbohydrate 50.6g		15 %
	Dietary Fiber 3.4g	14 %
	Sugars, other 47.3g
Protein 12.8g		18 %
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.

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Calories per serving: 315

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