Japanese · Dinner
Sweet Soy Fried Noodles (Low-Calorie)
Pork tenderloin strips stir-fried with cabbage, bell pepper and scallion in a light soy, mirin and ginger glaze, tossed with egg noodles. Cooked in a hot wok with minimal oil to keep the dish glossy but lean, delivering a savory-sweet finish without the heavier butter or sugar load of a standard version.
$4
12 minsPrep
10 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
392Calories
34.2gProtein
11.8gFat
38.6gCarbs
9.8gSugar
3.1gFiber
980mgSodium
78mgChol
2.9gSat Fat
680mgPotassium
55mgCalcium
2.6mgIron
0.7mcgVitamin B12
32mgVitamin C
low-calorie
low-cholesterol
low-calorie
Instructions
1
Prep
Slice pork tenderloin into thin strips. Cook egg noodles in boiling water until just tender, drain and set aside. Mix soy sauce, mirin, sugar and rice vinegar in a bowl.
2
Sear
Heat vegetable oil in a wok over high heat and sear pork strips for 2 minutes, turning once, until edges brown and centre is no longer pink.
3
Stir-fry
Add garlic and ginger to the wok over medium heat for 30 seconds until fragrant, then add cabbage, bell pepper and scallion over high heat and stir-fry for 2 minutes until cabbage is glossy and slightly wilted with bite remaining.
4
Plate
Add cooked noodles and soy-mirin sauce to the wok, drizzle sesame oil, toss for 1-2 minutes over high heat until sauce coats every strand and turns glossy dark brown, then transfer to plate.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 320g320g pork tenderloin
- 150g150g dry egg noodles, cooked
- 2 tbsp2 tbsp soy sauce
- 2 tbsp2 tbsp mirin
- 2 tsp2 tsp sugar
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp vegetable oil
- 90g90g cabbage
- 11 bell pepper
- 22 scallion
- 2 clove2 clove garlic
- 1 tsp1 tsp fresh ginger
- 2 tsp2 tsp rice vinegar
