Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Rice | 1 cup cooked (158g) white | 206 |
| Peanut | 1 oz (28g) | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Sauce | not in our table | 0 |
| Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1½ lb pork tenderloin, trimmed
- 1 tbsp canola oil
- 3 large eggs, lightly beaten
- 1 bunch green onions, cut into 2-inch pieces
- spicy peanut butter sauce
- 1 (1-lb) package rice noodles, cooked
- 2 cups matchstick carrots
- 2 cups bean sprouts
- ½ cup finely chopped dry-roasted peanuts
- =
Directions
Cut pork into very thin pieces.
Stir-fry pork in hot oil in a large wok over medium heat 5-8 minutes or until done.
Place pork in a bowl.
Add eggs to wok, and cook, stirring constantly, 1 minute or until set.
Add pork and green onions to wok and saute 1 – 2 minutes.
Stir in spicy peanut butter sauce and hot cooked noodles.
Divide pork mixture evenly between 8 plates.
Place ¼ cup carrots onto left side of each plate and ¼ cup bean sprouts onto right side of each plate.
Sprinkle each serving with chopped peanuts.
Serve immediately.