Crispy Egg Noodles with Sweet and Sour Pork
Nutritional values
(Percentage of daily recommendation)
| Calorie | 452 cal. | (22 %) | ||
| Protein | 39 g | (40 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 2.3 g | (8 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 14.4 μg | (24 %) | ||
| Vitamin B₁ | 1.5 mg | (150 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 15.7 mg | (131 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 23 μg | (8 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 8.9 μg | (20 %) | ||
| Vitamin B₁₂ | 3 μg | (100 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 745 mg | (19 %) | ||
| Calcium | 52 mg | (5 %) | ||
| Magnesium | 66 mg | (22 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 3.6 g | |||
| Uric acid | 252 mg | |||
| Cholesterol | 115 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 150 grams Chinese Egg noodle
- salt
- 4 scallions
- 1 pc ginger (cherry size)
- 1 garlic clove
- 600 grams Pork tenderloin
- 3 Tbsps Peanut oil
- 1 Tbsp brown sugar
- 3 Tbsps lemon juice
- ½ tsp Red Chili paste
- 100 milliliters Vegetable broth
- 2 Tbsps light soy sauce
- 2 Tbsps sesame oil
- To taste
- 4 sprigs cilantro (for garnish)
Preparation steps
Cook egg noodles according to package instructions in salted boiling water, drain and rinse with cold water, drain again. Rinse and dry scallions, chop. Peel ginger and garlic, chop finely. Trim meat and cut into 1 cm (approximately 1/2 inch) slices.
Heat peanut oil in a skillet, brown meat for 2-3 minutes on high heat, sprinkle with sugar and caramelize lightly. Deglaze pan with lemon juice. Remove meat from pan and keep warm. Add chili paste, ginger and garlic to the pan and stir well. Add scallions and saute briefly. Add vegetable stock, season with soy sauce and simmer for about 1-2 minutes.
Remove scalloions and broth from the pan. Heat sesame oil in a pan and fry egg noodles on high heat, stirring. Return scallions with broth and saute briefly. Return meat to the pan and heat through. Arrange on plates and garnish with cilantro leaves. Serve.
