Thai · Dinner
Sweet Soy Noodle Stir-Fry with Pork (Low-Calorie)
Thin rice noodles stir-fried with lean pork, egg, bean sprouts and scallion in a light sweet-savory soy glaze built from reduced sugar, soy sauce and stock. Wok-seared over high heat, finished with garlic and white pepper for a lighter Thai noodle plate.
$5
12 minsPrep
10 minsCook
22 minsTotal
MediumLevel
Nutrition per serving
386Calories
30.2gProtein
9.6gFat
45.8gCarbs
9.3gSugar
2.3gFiber
1010mgSodium
237mgChol
2.5gSat Fat
585mgPotassium
58mgCalcium
2.9mgIron
0.7mcgVitamin B12
6mgVitamin C
low-calorie
gluten-free-adaptable
low-calorie
Instructions
1
Prep
Slice pork tenderloin into thin strips, mince garlic, slice scallion, and soak rice noodles in warm water for 10 minutes until pliable, then drain.
2
Whisk
In a small bowl combine soy sauce, dark soy sauce, brown sugar, fish sauce, rice vinegar and chicken stock until sugar dissolves.
3
Sear
Heat vegetable oil in a wok over high heat for 1 minute. Add pork strips and sear for 2 minutes, stirring often, until opaque and lightly browned.
4
Saute
Push pork aside, add garlic, and sauté for 20 seconds until fragrant. Crack egg onto cleared space and scramble for 30 seconds until just set.
5
Toss
Add drained noodles, sauce mixture, bean sprouts and scallion. Toss over high heat for 2 minutes until coated and glossy.
6
Plate
Transfer to a plate, sprinkle with white pepper and dried chili flakes, and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz314g pork tenderloin
- 5.2 oz75g dry, cooked to about 200g rice noodles
- 22 eggs
- 4 cloves4 cloves garlic
- 1 cup90g bean sprouts
- 22 scallion
- 2 tbsp2 tbsp soy sauce
- 2 tbsp2 tbsp soy sauce (dark, or substitute regular)
- 3 tsp3 tsp brown sugar
- 2 tsp2 tsp fish sauce
- 2 tsp2 tsp rice vinegar
- 2 tsp2 tsp vegetable oil
- 1/2 tsp1/2 tsp white pepper
- 1/2 tsp1/2 tsp dried chili flakes
- 4 tbsp60ml chicken stock, low sodium
