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Nutrition Facts
Serving Size 310 g
(Approx. 4 Servings)
Amount Per Serving
Calories 360 Calories From Fat 90
% Daily Value*
Total Fat 10 g 15%
Saturated Fat 2 g 10%
Trans Fat 0.0 g
Cholesterol 55 mg 18%
Sodium 1360 mg 57%
Total Carbohydrate 34 g 11%
Dietary Fiber 4 g 16%
Sugars 6 g
Protein 27 g
Vitamin A 35% Iron 15%
Vitamin C 160% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Chinese Pork With Noodles

Prep Time
15 minutes
Cook Time
10 minutes
Total Time
25 minutes
4  People


Recipe makes 4 Servings

3/4 Lb H-E-B® Natural Pork, for Stir Fry
1 Tbsp garlic chili oil
4 garlic, minced
4 Oz Ty Ling Chinese Noodles
3 Tsp Polar Sesame Oil
1 green onions, tops cut into 1-inch pieces and white ends sliced thin
1 large red bell pepper, seeds removed and pepper cut into 1-inch pieces
1 large green bell peppers, seeds removed and pepper cut into 1-inch pieces
1/3 cup(s) sherry cooking wine
1/2 cup(s) Kikkoman Soy Sauce Lite
2 Tsp cornstarch
1 1/2 cup(s) bean sprouts
1/4 cup(s) Italian parsley, chopped
1 Tbsp white sesame seeds
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Place pork, chili oil and garlic in a 1-gallon sealable plastic bag. Turn to coat; set aside to marinate 10 minutes.
Meanwhile, boil 2 quarts water in 4-quart pot.
Cook noodles in boiling water over high heat 1 to 2 minutes. Drain and set aside.
Heat a wok or large non-stick skillet over high heat 3 minutes.
Add pork and stir fry 2 minutes or until no longer pink. Remove from pan and cover to keep warm.
Heat 2 teaspoons sesame oil in same wok or skillet.
Stir fry onions and bell peppers 2 minutes, just until crisp-tender, and remove from pan.
Pour sherry into pan and boil 2 minutes or until reduced by half.
Combine soy sauce, cornstarch and 1 teaspoon sesame oil and add to sherry in pan.
Stir in pork and vegetables.
Add noodles, bean sprouts and parsley to stir-fry mixture and toss 1 to 2 minutes or until heated through.
Sprinkle with sesame seeds and serve.



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