Pork, Broccoli, and Rice Noodle Stir-Fry
Pork, Broccoli, and Rice Noodle Stir-Fry - A quick noodle stir fry for fans of Asian cuisine
Nutritional values
(Percentage of daily recommendation)
| Calorie | 611 cal. | (29 %) | ||
| Protein | 41 g | (42 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 90 g | (60 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 5.2 g | (17 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.5 mg | (38 %) | ||
| Vitamin K | 182.6 μg | (304 %) | ||
| Vitamin B₁ | 1.5 mg | (150 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 16.3 mg | (136 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 53 μg | (18 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 9.5 μg | (21 %) | ||
| Vitamin B₁₂ | 3 μg | (100 %) | ||
| Vitamin C | 99 mg | (104 %) | ||
| Potassium | 908 mg | (23 %) | ||
| Calcium | 89 mg | (9 %) | ||
| Magnesium | 74 mg | (25 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 4.4 mg | (55 %) | ||
| Saturated fatty acids | 1.8 g | |||
| Uric acid | 315 mg | |||
| Cholesterol | 83 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 400 grams Rice noodles
- 400 grams Broccoli
- salt
- 600 grams Pork (such as pork loin)
- 2 shallots
- 1 garlic clove
- 1 chili pepper
- 1 pc ginger
- 2 Tbsps vegetable oil
- 1 tsp honey
- 2 Tbsps light soy sauce
- 1 Tbsp Chili sauce
Preparation steps
Cook the rice noodles according to the package directions for al dente. Drain in a colander.
In a pot of boiling salted water, blanch the broccoli until tender-crisp, about 1-2 minutes. Rinse under cold water to stop the cooking process and drain in a colander.
Cut the pork into bite-size pieces.
Peel and thinly slice the shallots and garlic. Rinse, deseed and finely chop the chile. Peel and grate the ginger.
Heat the oil in a skillet set over medium heat and cook the shallots until golden brown. Stir in the pork, garlic and chile, followed by the broccoli, honey, soy sauce and chili sauce. Allow the mixture to simmer until heated through, about 1 minute.
Add the rice noodles to the skillet and toss with the sauce until they are coated. Season to taste with additional chili sauce.
