25minutes
669Calories
37gProtein
2servings
The counterpart to pad thai: not sweet and sour but dark, salty and smoky. The wide noodles get charred edges in the hot wok, and those are exactly the point.
Ingredients
Forservings
- 200 gWide rice noodles
- 200 gPork fillet
- 100 gEggs (2 piece)
- 300 gPak choi
- 40 gSoy sauce (3 tbsp)
- 10 gSugar (2 tsp)
- 20 gCanola oil (2 tbsp)
- Garlic, white pepper, chilli flakes
How to make it
- Soak the noodles as the packet says and drain them. Whisk the soy sauce and sugar together.
- Sear the sliced pork with the garlic in the oil for two minutes, push it to the side, eggs into the middle, let them set.
- Add the noodles and sauce, fry over the highest heat for two minutes until the noodles char, add the pak choi, one minute more.
- Serve with white pepper and chilli flakes.
One tip
Little at a time in the wok, then it fries instead of steaming.
Nutrition per serving
| Calories | 669 |
|---|---|
| Protein | 37 g |
| Fat | 18 g |
| Carbs | 90 g |
Calculated from the ingredients, using values per 100 grams from USDA FoodData Central. The calories come from the macronutrients, not from the energy field of the database.
kcal
—
2,000 is just a starting point. Work out yours, free, and separately for training days and rest days.
Okonomiyaki
Yakitori
Tsukune