Chinese · Dinner
Spicy Vermicelli With Ground Pork (Low-Calorie)
Ground pork stir-fried with rehydrated mung bean vermicelli, doubanjiang chili bean paste, garlic, and scallion, brightened with rice vinegar and a light soy-sauce glaze. Lean pork and minimal oil keep it under 400 calories while noodles stay glossy and sauce clings without pooling.
$4
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
399Calories
24gProtein
14gFat
44gCarbs
4.2gSugar
2.3gFiber
987mgSodium
70mgChol
4.2gSat Fat
465mgPotassium
42mgCalcium
2.8mgIron
0.7mcgVitamin B12
9mgVitamin C
low-calorie
low-cholesterol
low-calorie
Instructions
1
Prep
Soak mung bean vermicelli in warm water for 10 minutes until pliable, then drain and cut into 4-inch lengths with scissors. Mince garlic and ginger, thinly slice scallion whites and greens separately.
2
Sauté
Heat vegetable oil in a wok over medium-high heat, add ground pork, breaking it up with a spatula, cooking 3 minutes until no pink remains and pork crumbles throughout.
3
Bloom
Push pork to one side, add garlic, ginger, scallion whites, and doubanjiang to the cleared space, stirring over medium heat for 30 seconds until fragrant and paste turns glossy.
4
Simmer
Stir pork back in, pour in chicken stock, soy sauce, rice vinegar, and sugar, bringing to a gentle simmer over medium heat for 1 minute.
5
Braise
Add drained vermicelli to wok, tossing constantly over medium heat for 3 to 4 minutes until noodles turn translucent and absorb most liquid, stirring to prevent clumping.
6
Plate
Scatter scallion greens and fresh chili over top and transfer to a plate, serving immediately while noodles are still glossy.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.2 oz260g lean ground pork
- 2.8 oz80g dry, small bundle mung bean vermicelli
- 2 tbsp2 tbsp doubanjiang chili bean paste
- 4 cloves4 cloves garlic
- 22 scallion
- 2 tsp2 tsp ginger-fresh
- 2 tsp2 tsp soy sauce
- 2 tsp2 tsp rice vinegar
- 1 tsp1 tsp sugar-white
- 1 1/2 cup360ml chicken-stock-low-sodium
- 2 tsp2 tsp vegetable-oil
- 1/2 tsp1/2 tsp chili-fresh (optional, for extra heat)
