Estimated Nutrition (whole recipe, rough)
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Sesame Seed | 1 tbsp (9g) | 52 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Spinach | 1 cup raw (30g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Wheat | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ½ pound Chinese wheat flour noodles
- ½ cup cold water
- 1 tablespoon sesame seed oil
- ½ pound pork tenderloin
- 2 tablespoons light soy sauce
- 1 tablespoon cornstarch
- 1 scallion, cut into 1-inch pieces
- 9 tablespoons oil
- 1 teaspoon sugar
- 1 head celery cabbage, shredded
- 1 tablespoon dark soy sauce
- 1½ teaspoons cornstarch, dissolved in 1 tablespoon water
- 1 bunch washed spinach leaves
- ½ teaspoon salt
- red wine vinegar to taste
Directions
Drop noodles into boiling water. Cook about 4 minutes. Add ½ cup of cold water. Bring to boil 1 minute. Rinse with cold running water. Drain. Mix with sesame seed oil. Set aside.
Cut pork crosswise and julienne. Mix with 1 tablespoon of light soy sauce and cornstarch. Stir-fry scallion and pork in 2 tablespoons heated oil until meat changes colour. Add 1 tablespoon light soy sauce and sugar. Remove. Keep pork warm.
In clean wok, stir-fry cabbage in 2 tablespoons heated oil 2 minutes. Remove. Wipe out wok.
Heat 3 tablespoons of oil in wok. Add noodles. Do not stir. Let noodles brown on bottom (about 5 minutes). Turn noodle cake over. Brown other side in same manner. Remove to warm platter.
Heat 1 tablespoon of oil in wok. Add pork and cabbage. Add dark soy sauce. Stir-fry until thoroughly heated. Thicken with dissolved cornstarch. Pour over noodles. Wipe out wok.
Heat 1 tablespoon oil to smoking hot in wok. Wilt spinach. Add salt. Stir-fry quickly 10 seconds.
Arrange spinach around mound of covered noodles. Serve with red wine vinegar.