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Dietitian's Recipes - Rice Noodles with Pickled Mustard Green and Pork Strips
Dietitian's Recipes - Rice Noodles with Pickled Mustard Green and Pork Strips

 
Ingredients 4 servings Marinade  
Lean pork .......................... 150g.
                                              (sliced)
Pickled mustard green ..... 75g.
                                              (sliced)
Tinned bamboo shoots .... 10g.
                                              (sliced)
Carrots ............................... 10g.
                                              (sliced)
Cabbages .......................... 20g.
                                              (sliced)
Water ............................... 1200ml
Rice noodles ................... 200g.
Ginger .............................. 4 slices
Spring onion .................... 4 tbsp.
                                           (chopped)		 Soy sauce .......... 1 1/2 tsp.
Wine .................... 1/2 tsp.
Corn flour ............ 1 tsp.
Seasonings  
Salt ..................... 1/4 tsp.
Sugar ................. 1/4 tsp.
Soy sauce .......... 2 1/2 tsp.
Pepper ............... 3/4 tsp.
Sesame oil ........ 1/2 tsp.
 

Method

      
  1. Marinate pork strips.
  2. Boil water, add pork strips, all the vegetables and ginger slices, cook
    until done. Then add rice noodles and bring to boil.
  3. Add seasonings and chopped green onion.

Nutritional Analysis

      
Energy: 976cal.
Fat: 12g.		 Protein: 36g.
Carbohydrate: 176g.
 

Dietitian's Tips

      
  1. The accompanying vegetables, cabbages, bamboo shoots and carrots not only provide plenty fibre, but also complement the pickled mustard green and
    pork well.
  2. All the pickled vegetables contain high sodium. They should be used sparingly.
  3. This dish contains little fat because it is cooked with no added oil except a few drops of sesame oil to enhance the flavour.