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Ingredients
- 35 gm Lean pork.
- 1/2 can (440ml) shredded chinese perserve radish.
- 2 x Books of "vermicelli"*
- 2 Tbsp. Light soy sauce.
- Â Â Fresh grnd black pepper, to taste
- 2 Tbsp. Veg. oil., (up to 3)
- 1 dsh Sesame oil.
Directions
- * (They are translucent/soft when raw, very fine, and _white_ when cooked)
- 1. Shred pork into 5x5mm matchsticks.
- 2. Heat oil in wok, and stir-fry pork till no pink shows.
- 3. Add in soy sauce and black pepper.
- 4. Cook for another 5 mins, then keep hot.
- 5. Bring a pot of water to boil, then add in noodles.
- 6. Put on kettle, about 3-4 c..
- 7. When noodles are tender, drain and place in bowl.
- 8. Place pork and sesame oil on bed of noodles.
- 9. Pour boiling water from kettle over the pork to make a soup.
- 10. Serve, then eat with chopsticks and chinese soup spoon.
- All the recipe books would say this "serves four", but we're always so hungry which the two of us can eat all this and still want more, ie _serves two hungry people_.
- This recipe is great for taking to work or possibly school. Stop before step 9, and when lunch comes you can add in warm water from the office urn, etc. Then you have a nice warm lunch - yum yum!!
- Jenny
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 87g | |
| Calories 309 | |
| Calories from Fat 267 | 86% |
| Total Fat 30.11g | 38% |
| Saturated Fat 2.8g | 11% |
| Trans Fat 0.7g | |
| Cholesterol 15mg | 5% |
| Sodium 1816mg | 76% |
| Potassium 184mg | 5% |
| Total Carbs 2.44g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.54g | 0% |
| Protein 7.96g | 13% |
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