Rice Noodles with Pork and Shrimp

This noodle dish is one you’ll want to double up so you’ll have leftovers for lunch. The classic Chinese flavour combinations’chili, ginger and green onion’will give your taste buds a kick.

The Complete IBS Health & Diet Guide

Excerpted from The Complete IBS Health & Diet Guide by Dr. Maitreyi Raman, Angela Sirounis, Jennifer Shrubsole © 2011 Robert Rose Inc. www.robertrose.ca. Reprinted with permission. All rights reserved.

Rice Noodles with Pork and Shrimp
Rice Noodles with Pork and Shrimp
Ingredients
Servings:
Units:
Ingredients
Servings:
Units:
Instructions
  1. In a large pot of boiling water, cook noodles according to package instructions. Drain and set aside.
  2. In a medium skillet, heat oil over medium-high heat. Stir-fry pork for 2 to 3 minutes or until just a hint of pink remains inside. Using a slotted spoon, transfer to a plate. Add shrimp to skillet and stir-fry until pink and opaque. Using a slotted spoon, transfer to plate with pork and set aside.
  3. Reduce heat to medium, stir together stir-fry sauce and ginger in same skillet and cook for 30 seconds. Increase heat to medium-high, stir in roasted pepper and carrot and cook for 3 minutes or until carrot is tender. Using slotted spoon, transfer to plate with pork. Set aside.
  4. In a medium bowl, stir together broth, vinegar, soy sauce and sugar until sugar has dissolved.
  5. In a large saucepan over medium-high heat, combine broth mixture and noodles and cook, stirring occasionally, for about 5 minutes or until most of the broth mixture has been absorbed.
  6. Stir in green onions, bean sprouts and pork mixture and cook for 2 to 3 minutes or until heated through. Transfer to a large serving bowl. Garnish with cilantro.
Recipe Notes

Per serving: Calories 274, Carbohydrates 33 g, Sugars 5 g, Fructose trace, Glucose trace, Protein 18 g, Fat 7 g, Saturated Fat 2 g, Cholesterol 73 mg, Total Fibre 1 g, Calcium 35 mg, Iron 2 mg, Sodium 374 mg, Vitamin A 120 RAE, Vitamin C 23 mg