Chinese · Dinner
Noodles with Bean Sauce (Low-Calorie)
Wheat noodles tossed with lean pork strips in a lightened savory bean sauce built on doenjang fermented paste, garlic, and ginger, with less oil and sugar than the classic version. Napa cabbage and scallion add crunch and freshness. Served hot as a single-bowl weeknight noodle dish.
$4
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
389Calories
31.1gProtein
11.7gFat
41.9gCarbs
4.1gSugar
3.8gFiber
1118mgSodium
69mgChol
2.5gSat Fat
675mgPotassium
74mgCalcium
3mgIron
0.7mcgVitamin B12
14mgVitamin C
low-calorie
low-cholesterol
low-calorie
Instructions
1
Prep
Slice the pork tenderloin into thin strips. Mince the garlic and ginger, shred the napa cabbage, and slice the scallion. Arrange everything near the stove.
2
Boil
Cook the wheat noodles in boiling water over high heat for 4 to 5 minutes until just tender. Drain and set aside.
3
Saute
Heat the vegetable oil in a wok over medium-high heat and stir-fry the pork strips for 2 to 3 minutes until no longer pink and lightly browned at the edges.
4
Bloom
Push the pork to one side, add garlic and ginger to the cleared space, and stir over medium heat for 30 seconds until fragrant.
5
Simmer
Stir the doenjang, soy sauce, shaoxing wine, and chicken stock into the wok and simmer over medium heat for 2 minutes until the sauce thickens and coats the pork.
6
Reduce
Stir the cornstarch into water, add to the wok, and cook over medium heat for 1 minute until the sauce turns glossy.
7
Toss
Add the drained noodles, shredded napa cabbage, and sesame oil to the wok and toss over medium heat for 1 minute until evenly coated and the cabbage wilts.
8
Plate
Transfer the noodles to a bowl and scatter the scallion on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g pork tenderloin, cut into thin strips
- 5.2 oz150g wheat noodles, dry weight
- 2 tbsp2 tbsp doenjang
- 2 tsp2 tsp soy sauce
- 2 tsp2 tsp shaoxing wine
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 4 tbsp4 tbsp scallion
- 5.2 oz150g napa cabbage
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp vegetable oil
- 1/2 cup120ml chicken stock
- 1 tsp1 tsp cornstarch
