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Pork And Noodle Soup Oriental Style Recipe
|Vegetable oil||2 Tablespoon|
|Boneless pork shoulder||1 Pound, trimmed and cut into matchstick strips|
|Garlic||1 Clove (5 gm), minced|
|Minced ginger||1 Tablespoon|
|Chicken stock/Canned chicken broth||8 Cup (128 tbs)|
|Kale/Mustard greens / spinach, trimmed, rinsed, and cut into bite-size pieces||1 Pound, trimmed, rinsed, and cut into bite-size pieces|
|Scallions||8 , sliced (Including Tops)|
|Egg noodles||2 Cup (32 tbs)|
|Black pepper||1⁄8 Teaspoon|
|Sesame oil||1 Tablespoon (Oriental)|
Serving size: Complete recipe
Calories 3079 Calories from Fat 1224
% Daily Value*
Total Fat 138 g211.7%
Saturated Fat 35.1 g175.3%
Trans Fat 0.7 g
Cholesterol 527 mg
Sodium 4255.5 mg177.3%
Total Carbohydrates 286 g95.4%
Dietary Fiber 20.2 g80.6%
Sugars 37.7 g
Protein 177 g353.9%
Vitamin A 1423.6% Vitamin C 955.2%
Calcium 92.2% Iron 129%
*Based on a 2000 Calorie diet
Add the pork, garlic, and ginger, and stir-fry until the pork is no longer pink about 2 minutes.
Add the stock and bring to a simmer, then reduce the heat to low, cover, and cook for 15 minutes.
Stir in the kale and scallions, cover, and simmer for 10 minutes.
Add the noodles and cook, covered, until the kale and noodles are tender about 5 minutes more.
Stir in the salt and pepper and, if desired, the sesame oil