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Lort Cha (Short Rice Noodles)

Yield 4 servings (serving size: 1 1/2 cups)

Ingredients

  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon oyster sauce
  • 1/2 teaspoon sugar
  • 1 pound uncooked udon noodles (thick, round fresh Japanese wheat noodles) or spaghetti
  • 1 1/2 teaspoons vegetable oil
  • Cooking spray
  • 2 (4-ounce) lean, boned center-cut loin pork chops (about 3/4 inch thick), cut into 1/4-inch-wide strips
  • 2 garlic cloves, minced
  • 1 large egg, lightly beaten
  • 1 1/2 cups fresh bean sprouts
  • 1 1/2 cups thinly sliced green cabbage
  • 1 1/2 cups (1 1/2-inch) julienne-cut green onions

Nutrition Information

  • calories 326
  • caloriesfromfat 23 %
  • fat 8.2 g
  • satfat 2.3 g
  • monofat 3 g
  • polyfat 1.8 g
  • protein 21.9 g
  • carbohydrate 40.4 g
  • fiber 3.8 g
  • cholesterol 91 mg
  • iron 3.4 mg
  • sodium 411 mg
  • calcium 65 mg

How to Make It

  1. Combine first 3 ingredients in a bowl. Stir well; set aside.

  2. Cook noodles in boiling water 10 minutes (discard noodle seasoning packet). Drain; rinse under cold water. Set aside.

  3. Heat oil in a wok or large skillet coated with cooking spray over high heat until hot. Add pork and garlic, and stir-fry 2 minutes. Add soy sauce mixture, and stir-fry 30 seconds. Add egg, and stir-fry 30 seconds. Add cooked noodles, bean sprouts, sliced cabbage, and green onions; stir-fry 3 minutes or until vegetables wilt and udon noodles are thoroughly heated.