cambodian

Stir Fried Glass Noodles With Pork And Cabbage

This stir-fried dish pairs glass noodles, dry with ground pork, green cabbage, shredded and carrot, julienned. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced High satiety Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

42 g Protein

54 g Carbohydrates

29 g Fat

5 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

51g glass noodles (mung bean vermicelli), dry 189 kcal
118g ground pork (85% lean) 286 kcal
88g green cabbage, shredded 22 kcal
44g carrot, julienned 18 kcal
6g garlic, minced 9 kcal
11g vegetable oil 97 kcal
7g fish sauce 2 kcal
7g soy sauce 5 kcal
4g palm sugar 15 kcal
7g lime juice 2 kcal

Cooking instructions

glass noodles (mung bean vermicelli)
Soak glass noodles in warm water 8-10 minutes until pliable; drain well.
fish saucesoy saucepalm sugar
Mix fish sauce, soy sauce, and palm sugar in a small bowl until dissolved.
garlicvegetable oil
Heat oil in a wok or large skillet over medium-high heat. Add garlic and stir 15 seconds.
ground pork (85% lean)
Add ground pork and cook, breaking it up, until no longer pink.
green cabbagecarrot
Add cabbage and carrot; stir-fry 2-3 minutes until slightly softened.
glass noodles (mung bean vermicelli)
Add drained noodles and the sauce; toss 1-2 minutes until noodles are glossy and well coated.
lime juice
Finish with lime juice and black pepper; serve immediately.