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Ingredientes
- 1/2 lb Noodles, chinese fresh wat
- 9 Tbsp. Oil
- 4 ounce Shrimp, shelled, deveined
- 1 1/4 tsp Salt
- 1/2 tsp Cornstarch
- 1/2 lb Lean pork, shredded
- 1 Tbsp. Sherry
- 2 Tbsp. Soy sauce, light
- 1/2 tsp Sugar
- 1/2 lb Bok choy
- 1/4 lb Mushrooms, sliced
- 2 Tbsp. Chicken stock
- 1 tsp Cornstarch, dissolved in
- 2 tsp Water
Direcciones
- Drop noodles into boiling water and boil for five min. Rinse under cool water. Drain. mix with 1 Tablespoons oil. Set aside. Mix shrimp with 1/4 t salt and cornstarch. Heat 1 Tablespoons oil to 400 in wok and stir fry shrimp till they turn pink, about 1 minute. Remove.
- Heat 2 Tablespoons oil to 400. Stir fry pork till color changes. Add in sherry, 1 Tablespoons soy sauce and sugar. Stir fry 1 minute. Remove. Heat 2 Tablespoons oil to 400. Stir fry bok choy 1 minute. Add in pork, mushrooms, 1 t salt, and 1 Tablespoons soy sauce. Add in stock. Cook 3 min. Thicken with dissolved cornstarch. Pour in shrimp and bring to boil. Remove. Heat 3 Tablespoons oil to 400. Turn down to 350 and stir fry noodles till outside is golden but inside is soft.
- (They will form a cake). cook 5 min on each side. Remove to platter.
- Place cooked mix on top of noodles. MIKE CROUCH (NNBB09A)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 262g | |
| Recipe makes 4 servings | |
| Calories 603 | |
| Calories from Fat 305 | 51% |
| Total Fat 34.48g | 43% |
| Saturated Fat 3.47g | 14% |
| Trans Fat 0.79g | |
| Cholesterol 67mg | 22% |
| Sodium 1389mg | 58% |
| Potassium 496mg | 14% |
| Total Carbs 52.03g | 14% |
| Dietary Fiber 1.8g | 6% |
| Sugars 1.99g | 1% |
| Protein 19.53g | 31% |
