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Have you made Basic Noodles Pork and Spinach Topping?
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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 188
% Daily Value**
Total Fat 15g
Saturated Fat 7g
Unsaturated Fat 1g
Cholesterol 37mg
Sodium 38mg
Total Carbohydrate 3g
Dietary Fiber 1g
Sugars 1g
Protein 11g
Vitamin A  19%Vitamin C  6%
Calcium  3%Iron  6%
Potassium  6%Vitamin E  2%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Basic Noodles Pork and Spinach Topping

Date Added: June 11, 2009


1/2 Pound Lean Ground Pork cut into 1-inch cubes
2 Tablespoons Vegetable Oil for deep-frying
1/2 Pound Spinach thawed & well
1 Leek Stalk
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1. Shred pork and leek.

2. Stem spinach and cut leaves in half. Heat oil.

3. Add pork and stir-fry until it loses its pinkness (1 to 2 minutes).

4. Add leek and spinach; stir-fry 1 minute more.

5. Arrange mixture as a topping over noodles in soup and serve.

6. VARIATION: For the spinach, substitute 2 cups Chinese lettuce, cut in 2-inch sections and stir-fry in step 3 until softened.

7. (You may also add, with the Chinese lettuce, 1/2 cup bamboo shoots, sliced, and 1/2 cup canned button mushrooms).

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Dietary Notes:
This recipe is very low-sodium with 37.5mg per serving

This recipe is a good source of Vitamin A with 19% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Pork, Beef allergies.
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