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korean

Stuffed Chili Peppers with Glass Noodles and Pork

This braised dish pairs fresh long green chili peppers with ground pork, sweet potato glass noodles, dry and garlic, minced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

300 kcal 2000 kcal
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Estimated macros per portion

37 g Protein
48 g Carbohydrates
34 g Fat
4 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 164g fresh long green chili peppers 66 kcal
  • 119g ground pork 288 kcal
  • 34g sweet potato glass noodles, dry 119 kcal
  • 7g garlic, minced 10 kcal
  • 10g soy sauce 7 kcal
  • 1g black pepper 2 kcal
  • 13g neutral cooking oil 115 kcal
  • 4g toasted sesame oil 35 kcal
  • 60g water 0 kcal

Cooking instructions

  1. sweet potato glass noodleswater
    Soak the glass noodles in warm water until pliable, then drain and roughly snip into shorter lengths.
  2. fresh long green chili peppers
    Slice the tops off the chili peppers and remove seeds. Pat the peppers dry.
  3. ground porksweet potato glass noodlesgarlicsoy sauceblack pepper
    In a bowl, mix ground pork with soaked noodles, minced garlic, soy sauce, and black pepper until tacky.
  4. fresh long green chili peppers
    Stuff the mixture into the chili peppers, packing firmly.
  5. neutral cooking oil
    Heat a skillet over medium heat and add neutral oil. Sear the stuffed peppers 2 minutes per side.
  6. ground porkwater
    Add water, cover, and steam-braise 6 to 8 minutes until the pork is cooked through.
  7. toasted sesame oil
    Uncover and let any liquid reduce for 1 minute. Drizzle toasted sesame oil and serve hot.

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