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45 minutes
Prep: 20 minutes
Cook: 25 minutes
688 calories per serving view nutrition facts
2 servings
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| 1/4 | pound | noodles | bean thread, dried |
| 1/2 | pound | ground pork | |
| 1 | tablespoon | soy sauce, dark | |
| 2 | teaspoons | rice wine | or dry sherry |
| 2 | teaspoons | sesame oil | |
| 1 | tablespoon | peanut oil | |
| 1 | tablespoon | ginger | finely chopped |
| 2 | tablespoons | garlic | finely chopped |
| 4 | tablespoons | scallions, spring or green onions | finely chopped |
| 2 | tablespoons | soy sauce, dark | |
| 1 | tablespoon | chili bean sauce | |
| 1/2 | teaspoon | salt | |
| 2 | teaspoons | sugar | |
| 2 | teaspoons | sesame oil | |
| 2 | cups | chicken broth | |
| Garnish | |||
| 3 | tablespoons | scallions, spring or green onions | finely chopped |
Soak noodles in a large bowl of warm water for 15 minutes.
When they are soft, drain them and discard the water.
Combine the meat with the soy sauce, rice wine and sesame oil.
Heat a wok or large sauté pan until it is hot.
Add the oil and meat.
Stir-fry the mixture for 2 minutes.
Then add the rest of the ingredients.
Bring the mixture to a simmer, mix well and cook until most of the liquid has evaporated.
Ladle into a large serving bowl, garnish with the scallions and serve.
Makes 2 to 4 servings
| % Daily Value* | |
| Total Fat 43.0g | 66% |
| Saturated Fat 12.0g | 61% |
| Trans Fat 0.0g | |
| Cholesterol 130mg | 43% |
| Sodium 2557mg | 107% |
| Total Carbohydrate 34.0g | 11% |
| Dietary Fiber 2.0g | 7% |
| Sugars 9.0g | |
| Protein 42.0g | 83% |
| Vitamin A | 5% | Vitamin C | 13% | |
| Calcium | 8% | Iron | 22% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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