Peter Harasty

This traditional Filipino noodle dish is a staple in the Bavingtons' home. Quick and easy to prepare, making it is convenient for two, and it doubles easily when compnay comes for dinner.

Yield: 2 servings (serving size: 2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 435
  • Calories from fat: 25%
  • Fat: 12g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 5.8g
  • Polyunsaturated fat: 2.3g
  • Protein: 26.6g
  • Carbohydrate: 52.8g
  • Fiber: 1.6g
  • Cholesterol: 153mg
  • Iron: 2.8mg
  • Sodium: 901mg
  • Calcium: 85mg


  • Cooking spray
  • 1 (6-ounce) boneless loin pork chop (about 1/2 inch thick), thinly sliced
  • 1/2 cup thinly sliced yellow onion
  • 1/4 teaspoon freshly ground black pepper
  • 4 ounces uncooked rice noodles
  • 2 teaspoons vegetable oil
  • 3 tablespoons low-sodium soy sauce
  • 1 cup thinly sliced green cabbage
  • 1/4 teaspoon paprika
  • 1 hard-cooked large egg, thinly sliced
  • 2 tablespoons chopped green onions


  1. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add pork; sauté 5 minutes or until browned, stirring frequently. Add sliced onion and pepper; sauté 4 minutes or until onion is soft. Remove pork mixture from pan, and set aside.
  2. Soak rice noodles in warm water for 5 minutes, and drain. Heat oil in pan over medium-high heat; stir in noodles, and sauté 2 minutes. Stir in soy sauce; cook 2 minutes, tossing to coat. Add cabbage and paprika; sauté 1 minute. Add pork mixture; sauté for 4 minutes, tossing frequently. Top with egg and green onions.
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