Shredded Pork Pan-fried Noodles
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Hong Kong-style crispy noodles topped with a flavorful shredded pork stir-fry in savory sauce. The rich sauce drips down onto the noodles creating a delicious, satisfying combination.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 12 ounces boneless pork shoulder or pork butt ((partially frozen and cut into thin strips))
- 2 tablespoons water
- 2 teaspoons cornstarch
- 2 teaspoons vegetable oil ((or any neutral-flavored oil))
- 2 teaspoons Shaoxing wine
- 1 1/2 teaspoons oyster sauce
- 12 ounces fresh Hong-Kong-Style noodles for pan-frying ((or 7.5 ounces/210g dried noodles, about 5 bundles))
- 1 cup low-sodium chicken stock
- 1 tablespoon cornstarch
- 1 tablespoon light soy sauce
- 1 tablespoon oyster sauce
- 1/2 teaspoon sesame oil
- 1/4 teaspoon sugar
- 1/8 teaspoon white pepper
- 4 tablespoons vegetable oil
- 2 cloves garlic ((chopped))
- 2/3 cup Chinese celery ((or regular celery, julienned))
- 1 small carrot ((julienned, about 1 ounce/30g))
- 1 tablespoon Shaoxing wine
- 1 1/2 cups mung bean sprouts
- 2/3 cup Chinese chives ((also known as garlic chives, cut into 2-inch/5cm pieces))
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 30m
- Sodium
- 891mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 563mg
- Calcium
- 35mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 891MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.