250 g flour stick noodles
4 fl oz pork, thinly sliced
1 Chinese sausage, sliced
1 onion, sliced
1 tsp garlic, minced
10 shrimp, shell removed
12 snap peas
¾ cup carrot, julienne
1 cabbage, small, chopped
1½ cup chicken broth
1 tbsp oyster sauce, optional
3 tbsp soy sauce
¾ cup water
½ cup flat leaf parsley, chopped
3 tbsp cooking oil
salt, to taste
pepper, to taste
Place 2 cups of ice and 3 cups water in a large bowl. Set aside.
Boil 6 cups of water in a cooking pot.
Once the water starts to boil, blanch the snap peas, carrots, and cabbage for 35 to 50 seconds. Quickly remove the vegetables and immerse in bowl with ice cold water. Drain the water after 2 minutes and set aside.
Heat a large wok or cooking pot and pour-in the cooking oil.
Saute the onion and garlic.
Add the pork and sausage slices and continue to cook for 2 minutes.
Add-in soy sauce and oyster sauce. Stir.
Pour-in chicken broth and water. Add salt and pepper. Let boil. continue to cook for 5 to 10 minutes.
Put-in the shrimp and parsley. Cook for 3 minutes. Add more water if needed.
Put-in the flour noodles. Gently toss until the noodles absorb the liquid.
Add-in the blanched vegetables. Toss and cook for 1 to 2 minutes.
Transfer to a serving plate. Serve.
Share and enjoy!
Sugar: 10g
:
Calcium: 133mg
Calories: 495kcal
Carbohydrates: 65g
Cholesterol: 25mg
Fat: 20g
Fiber: 8g
Iron: 3mg
Monounsaturated Fat: 10g
Polyunsaturated Fat: 4g
Potassium: 752mg
Protein: 17g
Saturated Fat: 4g
Sodium: 1503mg
Trans Fat: 1g
Vitamin A: 4905IU
Vitamin C: 105mg
