Method:Stir Frying

1. Formula

1. 1/2 cup chicken stock or low-sodium broth
2. 6 tablespoons soy sauce
3. 1 tablespoon Dijon mustard
4. 1 tablespoon unseasoned rice vinegar
5. 1 teaspoon Asian sesame oil
6. 1/2 teaspoon chili oil
7. 1 medium carrot, cut into matchsticks
8. 1 pound thin dried chuka soba noodles or egg noodles
9. 2 tablespoons vegetable oil
10. 3/4 pound boneless pork, preferably shoulder or butt, thinly sliced across the grain
11. Salt and freshly ground pepper
12. 3 tablespoons finely slivered fresh ginger
13. 1 small green bell pepper, cut into matchsticks
14. 4 shiso leaves, thinly sliced crosswise (optional)
15. 2 scallions, cut into matchsticks
16. 1 cup mung bean sprouts

2. Nutrition Information

• Calories: 433 kcal
• Carbohydrates: 61 g
• Dietary Fiber: 1 g
• Fat: 10 g
• Protein: 28 g
• Sugars: 2 g

Please avoid eating too much Fat and Calories to keep fit and lose your weight.

3. Directions

1. In a small bowl, combine the stock, soy sauce, mustard, vinegar, sesame oil and chili oil.
2. In a large pot of boiling water, blanch the carrot for 1 minute. Using a slotted spoon, transfer the carrot to a plate. Add the noodles to the pot and cook, stirring, until they are al dente, about 5 minutes. Drain the noodles and return them to the pot. Fill the pot with cold water and swish the noodles to cool them. Drain and repeat. Transfer the cooled noodles to a colander and lift them occasionally with your fingers to help dry them out.
3. Meanwhile, in a large, deep skillet, heat the vegetable oil until shimmering. Add the pork slices in a single layer, season with salt and pepper and cook over high heat, without stirring, until browned on the bottom, about 2 minutes. Stir a few times, then add the ginger and stir-fry over moderately high heat until fragrant, about 2 minutes. Add the bell pepper and carrot and stir-fry for 1 minute. Add the noodles to the skillet and toss until well combined. Add the soy sauce mixture, shiso, scallions and bean sprouts and toss until heated through. Transfer to a large, shallow bowl and serve.

4. Remark