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Ingredientes
- 4 c. Rice vermicelli
- Â Â Peanut oil for stir frying
- 1/2 tsp Chili paste
- 1/4 c. Cooked shrimp
- 1/4 c. Cooked pork
- Â Â Peanut oil for stir frying
- 1/4 c. Celery, slice 1/8"
- 1/4 c. Onion, dice 1/4"
- 1/4 c. Green onions-white part, minced
- 1/2 c. Bean sprouts
- 1/4 c. Chicken stock
- 1Â 1/2 Tbsp. Curry pwdr (chinese yellow)
- 1/4 c. Green onion- green part, thinly sliced
Direcciones
- 1. Soak rice vermicelli in warm water till softened. Drain and set aside.
- 2. Heat wok. Add in peanut oil and chili paste. Stir fry 1 minute till oil is aromatic.
- 3. Add in shrimp and pork. Stir fry 2 min and remove.
- 4. Reheat wok. Add in peanut oil, celery, onion, and white part of green onions. Stir fry 2 min.
- 5. Add in bean sprouts. Stir fry 2 min and remove.
- 6. Reheat wok. Add in peanut oil, noodles, chicken stock and curry pwdr.
- Stir fry 3 min till warm.
- 7. Add in pork, shrimp, celery, and onions, stir to mix and heat through.
- 8. Serve garnished with green part of green onions.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 86g | |
| Recipe makes 4 servings | |
| Calories 56 | |
| Calories from Fat 12 | 21% |
| Total Fat 1.41g | 2% |
| Saturated Fat 0.38g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 29mg | 10% |
| Sodium 64mg | 3% |
| Potassium 208mg | 6% |
| Total Carbs 4.76g | 1% |
| Dietary Fiber 1.7g | 6% |
| Sugars 1.69g | 1% |
| Protein 6.74g | 11% |
