- home |
- Add Your Recipe |
- My Recipes |
- My Cookbooks |
- My Menus |
- My Settings |
- Sign In |
- Sign Up
40 minutes
Prep: 10 minutes
Cook: 30 minutes
138 calories per serving view nutrition facts
6 servings
suggest servings
Be the first to add a photo of this recipe!
| 1 | cup | bean sprouts | |
| 8 | ounces | egg noodles | fresh |
| 6 | medium | garlic cloves | |
| 6 | cups | chicken broth | |
| 4 | tablespoons | ground pork | |
| 2 | tablespoons | shrimp | dried |
| 2 | tablespoons | fish sauce | nam pla |
| 3 | each | lettuce leaves | |
| 8 sl Pork, cooked, 1 | X | pork | cooked, 1 1/2" x 3" |
| 2 | each | scallions, spring or green onions | thinly |
| 1 | tablespoon | cilantro leaves | chopped |
| 1 | teaspoon | sugar | granulated |
| 2 | tablespoons | peanuts | roasted & crushed |
| 1 | tablespoon | red pepper flakes | dried |
Blanch the bean sprouts for a minute, then set them aside to drain.
Boil the noodles in plenty of water for five minutes, then drain them.
Next, cook the ground pork in a saucepan over medium heat until it begins to brown.
Add chicken stock, dried shrimp and fish sauce, stir, and bring the mixture to boil.
Meanwhile, chop the garlic and fry it in a tablespoon of vegetable oil until it is crisp.
Place the blanched bean sprouts in the bottom of a large serving bowl.
Top with the cooked noodles.
Pour the fried garlic and its oil over top of the noodles.
When the chicken stock mixture boils, tear the lettuce leaves into strips, add them to the stock, immediately remove the stock mixture from the stove, and pour it over the noodles and bean sprouts.
Garnish with pork slices, green onions and corriander leaves.
Sprinkle in the sugar, peanuts and chile flakes and serve immediately.
| % Daily Value* | |
| Total Fat 5.0g | 8% |
| Saturated Fat 1.0g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 12mg | 4% |
| Sodium 707mg | 29% |
| Total Carbohydrate 15.0g | 5% |
| Dietary Fiber 1.0g | 3% |
| Sugars 5.0g | |
| Protein 9.0g | 17% |
| Vitamin A | 5% | Vitamin C | 5% | |
| Calcium | 2% | Iron | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
How is this calculated?| Not a member? You can still rate this recipe! |
|
Note: You must be a member to submit a review. Please Sign in or Sign Up.
General:Mustard Seed comes from two large shrubs, Brassica juncea (brown mustard) and Brassica hirta (white mustard), native to Asia. Both plants produce bright yellow flowers that contain small round seeds; brown mustard is more pungent than white....
This is a great way to add the antioxidant power of sweet potatoes into your breakfast. Also excellent to use up any leftover sweet potatoes. To make it even healthier I used cooking spray rather than butter.
Find more recipes on www.thenibble.com.
