Stir-fried Noodles
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Seafood, Grains | Thai | Pasta, Thai | 6 | Servings |
INGREDIENTS
| 16 | oz | Flat rice stick noodles |
| 4 | T | Vegetable oil |
| 4 | Garlic cloves, crushed | |
| 1 | Yellow onion, chopped | |
| 1 1/2 | lb | Pork loin |
| cut into julienne strips | ||
| 1/2 | c | Dried shrimp, soaked in: |
| 1/2 | c | Warm water for 5 |
| minutes | ||
| 2 | Fresh red chilies | |
| cut into julienne strips | ||
| 1 | t | White sugar |
| 1/8 | c | Fish sauce |
| 1 | t | Salt |
| 2 | T | Lime juice |
| 3 | T | Ketchup |
| 1 | t | Ground black pepper |
| 1 | lb | Fresh bean sprouts |
| washed drained | ||
| 4 | T | Green onion, chopped |
| 4 | T | Fresh coriander, chopped |
| 4 | T | Roasted peanuts, crushed |
INSTRUCTIONS
In a pot of boiling water, drop in the flat rice stick noodles for about 1 minute, stirring constantly to prevent noodles from sticking together. Remove from heat and drain in a colander. Rinse with cold water. Set aside. Heat the oil in a large wok and stir-fry the garlic and onion until golden brown. Add the pork, shrimp in water, and chilies. Stir-fry for 5 minutes and add the sugar, fish sauce, salt, lime juice, ketchup, black pepper, noodles, and bean sprouts. Stir well for 2 minutes. Transfer to a large serving platter and garnish with green onion, fresh coriander, and peanuts. (Serves 6-8) From: stigle@cs.unca.edu (Sue Stigleman) From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Our love for God is the heartbeat of our mission.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 323
Calories From Fat: 160
Total Fat: 18.2g
Cholesterol: 74.8mg
Sodium: 933.9mg
Potassium: 729.1mg
Carbohydrates: 12.3g
Fiber: 3g
Sugar: 4.3g
Protein: 29.5g