2 Serves
35 Mins
30 g
85 g
35 g
Bring a large pot of water to a boil and cook the Chinese wheat noodles according to package instructions until al dente.
Ingredients, vitamins, and health benefits
Chinese Wheat Noodles
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VietnameseVitamin E
3 mg / 15 mgVitamin K
11 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
11 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
326 µg / 400 µgCalcium
308 mg / 1,300 mgIron
13 mg / 18 mgMagnesium
304 mg / 420 mgPhosphorus
448 mg / 1,250 mgPotassium
1612 mg / 4,700 mgSodium
1200 mg / 2,300 mgZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
59 µg / 55 µgFiber
5 g / 28 gSugar
3 g / 50 gSaturated Fat
14 g / 20 gCholesterol
84 mg / 300 mgCaffeine
0 mgNet Carbs
80 gAlcohol
0 g
In a wok, heat the oil over medium-high heat and brown the ground pork until crispy.
Add the Sui Mi Ya Cai and Sichuan peppercorns to the wok, stir-frying for another two minutes until fragrant.
In serving bowls, whisk together the soy sauce, chili oil, and Chinese black vinegar to create the sauce base.
Divide the cooked noodles into the bowls, top with the pork mixture, and toss well before serving.
Water
Cooking Oil
Ground Pork
Sui Mi Ya Cai (Preserved Mustard Greens)
Soy Sauce
Chili Oil
Chinese Black Vinegar
Vitamin A
1152 µg / 900 µgVitamin C
201 mg / 90 mgVitamin D
0 µg / 20 µgVitamin E
3 mg / 15 mgVitamin K
11 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
11 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
326 µg / 400 µgCalcium
308 mg / 1,300 mgIron
13 mg / 18 mgMagnesium
304 mg / 420 mgPhosphorus
448 mg / 1,250 mgPotassium
1612 mg / 4,700 mgSodium
Fiber
5 g / 28 gSugar
3 g / 50 gSaturated Fat
14 g / 20 gCholesterol
84 mg / 300 mgCaffeine
0 mgNet Carbs
80 gAlcohol
2
g17
g4
g
Chinese
PersianZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
59 µg / 55 µg