Stir-Fried Rice Noodles with Pork
Tender pork combined with kale or cavalo nero and perfectly seasoned noodles, it's a delicious quick dish.
Ingredients
- 200 g (7.1 oz) wide rice noodles
- 2 tbsp vegetable oil
- 200 g (7.1 oz) pork fillet thinly sliced
- 4 stalks kale or cavalo nero cut into 5cm pieces
- 2 eggs beaten
- 2 cloves garlic roughly chopped
For the seasoning:
- 1 tsp dark soy sauce
- 3 tsp light soy sauce
- 4 tsp seasoning soy sauce
- 4 tsp sugar
Instructions
- Cook the noodles according to the packet instructions. Drain and rinse in cold water.
- Mix all of the seasoning ingredients together in a bowl, add the noodles and mix to coat, then set aside.
- Place a wok over a medium heat with half of the vegetable oil. Add the pork and stir-fry for 1.5 minutes, until it’s half cooked.
- Add the chopped garlic, stir to mix with the pork, then add the kale or cavalo nero and stir-fry for 2 minutes, until cooked.
- Then add the noodles and mix well.
- Move the noodle and pork mixture over to one side of the work. Pour the rest of the oil into the other side of the wok and then add the beaten eggs. Spread the egg around until partially cooked (approx. 1 minute). Stir the egg into the pork and noodle mixture.
- Serve in 2 bowls and enjoy!
Notes
- This stir-fried rice noodles with pork recipe is easily adapted if you’re cooking for less or more people - it was a portion for 1 that we made at the cooking school.
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Nutrition
Calories: 729kcal | Carbohydrates: 96g | Protein: 35g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 251mg | Sodium: 1669mg | Potassium: 707mg | Fiber: 4g | Sugar: 9g | Vitamin A: 4466IU | Vitamin C: 40mg | Calcium: 168mg | Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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