We have been making this for the past ten years - I cannot believe that I have never rated it before, but strange things happen. I make this whenever we have leftover pork - pork chops or pork tenderloin, usually. I use packaged cole slaw mix (the entire package) and no egg, but otherwise follow the recipe. We love it.
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)
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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
- 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.
- 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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