Asian Noodle Stir-fry with Pork and Peanuts
Nutritional values
(Percentage of daily recommendation)
| Calorie | 463 cal. | (22 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 5.9 g | (20 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 97.1 μg | (162 %) | ||
| Vitamin B₁ | 1.2 mg | (120 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 12.1 mg | (101 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 136 μg | (45 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 29.1 μg | (65 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 851 mg | (21 %) | ||
| Calcium | 91 mg | (9 %) | ||
| Magnesium | 71 mg | (24 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 4.3 mg | (54 %) | ||
| Saturated fatty acids | 8.6 g | |||
| Uric acid | 330 mg | |||
| Cholesterol | 70 mg | |||
| Complete sugar | 28 g |
Ingredients
- Ingredients
- 100 grams Glass noodles
- 4 Tbsps soy sauce
- 1 Tbsp Rice wine
- 400 grams Pork (shoulder)
- 200 grams carrots
- 200 grams Leeks
- 100 grams Celery
- 2 garlic cloves
- 2 Tbsps Fish sauce
- 1 tsp White vinegar
- 1 pinch sugar
- 1 dried red chili pepper
- 2 Tbsps Peanut oil
- 2 Tbsps roasted Shelled peanut
Preparation steps
Soak cellophane noodles in plenty of cold water and cut with kitchen shears.
For the marinade, mix 3 tablespoons soy sauce and rice wine together. Rinse the meat, pat dry, cut into cubes and add to the marinade. Let stand while you prepare vegetables.
Rinse and peel the leeks, carrots and celery. Cut carrots, celery and leeks into thin julienne strips. Peel garlic and chop finely.
Stir together the remaining soy sauce, fish sauce, vinegar and sugar.
Bring a pot of water to a boil. Drain noodles, add to the boiling water, cook for 3 minutes and drain in a colander.
Remove chile pepper seeds and crush chile pepper.
Heat the oil in a wok or a pan. Stir in the chile pepper, remove the meat from the marinade and add to wok. Stir-fry over high heat for 3-4 minutes. Push meat to the sides of the wok or remove. Add carrots and celery and fry 2 minutes, stirring. Add garlic and fry briefly.
Stir in leeks, fish sauce mixture and remaining marinade and add meat back to wok. Cook covered for 5-10 minutes. Fold in cellophane noodles and heat.
Arrange on plates. Serve sprinkled with peanuts.
