Chinese Spaghetti (frud Bee Hoon)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Chinese | Main dish, Oriental, Pork | 4 | Servings |
INGREDIENTS
| 1 | Rice sticks | |
| 1/4 | lb | Lean pork tenderloin |
| 1 | t | Ginger |
| 1 | t | Garlic |
| 3 | T | Sesame oil |
| 1/2 | t | Sugar |
| 4 | T | Soy sauce |
| 1 | Small head cabbage | |
| 2 | Carrots | |
| 2 | Eggs | |
| 4 | T | Oyster sauce |
| 2 | Cloves of garlic, chopped |
INSTRUCTIONS
Cut pork into small strips and marinade with ginger, garlic, 2tb sesame oil, sugar and 2 tb soy sauce for 30 minutes. Cut cabbage and carrots into strips. Fry eggs in wok. Break up in small pieces and set aside. Soak rice sticks in hot water for 3-5 minutes, until springily; drain; rinse with cold water and drain. Stir fry vegetables for 1-2 minutes. Add 2 tb oyster sauce and 1 tb of soy sauce. Vegetables should be crunchy. Set aside. Stir fry pork and set aside. Stir fry garlic and add rice sticks. Add 1 tb sesame oil, 2tb oyster sauce and 1tb soy sauce, to taste. Mix in pork, eggs and vegetables to rice sticks.
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Nutrition (calculated from recipe ingredients)
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Calories: 228
Calories From Fat: 134
Total Fat: 15.1g
Cholesterol: 119.6mg
Sodium: 1111.2mg
Potassium: 377mg
Carbohydrates: 10g
Fiber: 1.9g
Sugar: 3.5g
Protein: 13.5g