vietnamese

Quang Style Turmeric Pork and Shrimp Noodles

This simmered dish pairs wide rice noodles with pork shoulder, shrimp and ground turmeric. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Medium

Balanced High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

Build a meal plan

Estimated macros per portion

42 g Protein

54 g Carbohydrates

30 g Fat

4 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

49g wide rice noodles (dry) 179 kcal
92g pork shoulder (thinly sliced) 217 kcal
65g shrimp (peeled and deveined) 64 kcal
20g shallot 14 kcal
2g ground turmeric 6 kcal
10g fish sauce 4 kcal
118g chicken broth (low sodium) 7 kcal
4g sugar 15 kcal
7g neutral oil 62 kcal
78g green cabbage (shredded) 20 kcal
12g roasted peanuts (crushed) 68 kcal

Cooking instructions

pork shoulder (thinly sliced)shrimp (peeled and deveined)shallotground turmericfish sauce
Marinate protein: toss pork and shrimp with turmeric, fish sauce, and half the shallot; set aside 10 minutes.
wide rice noodles (dry)
Cook noodles: boil wide rice noodles until tender, drain, and toss with a splash of hot water to prevent sticking.
pork shoulder (thinly sliced)shrimp (peeled and deveined)shallotneutral oil
Sear and simmer: heat oil in a pan, saute remaining shallot, add pork and brown 3-4 minutes. Add shrimp and cook 1 minute.
fish saucechicken broth (low sodium)sugar
Make the sauce: add broth and sugar, simmer 3-4 minutes to create a small amount of concentrated sauce.
wide rice noodles (dry)fish saucegreen cabbage (shredded)roasted peanuts (crushed)
Assemble: bowl noodles, top with protein and a few spoonfuls of sauce. Add cabbage on the side and crushed peanuts over the top.