This recipe has Protein as 77.5% (as a percentage of RDA).
You'll likely need to take this into account today to balance out your diet.
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 8.2% of RDA
• Calories: 57.7% of RDA
• Carbs: 14.9% of RDA
• Fat (total lipid): 54.6% of RDA
• Fiber: 16.7% of RDA
• Fructose: 8.3% of RDA
• Protein: 77.5% of RDA
• Sodium: 21.2% of RDA
• Sugar: 18.6% of RDA
• Vitamin A (IU): 8.0% of RDA
• Vitamin B6: 101% of RDA
• Vitamin C: 88.0% of RDA
• Iron: 7.4% of RDA
• Magnesium: 31.2% of RDA
• Manganese: 15.3% of RDA
• Niacin: 145% of RDA
• Potassium: 46.9% of RDA
• Zinc: 52.3% of RDA
If any nutritional component is greater than 75% of RDA
(or any vitamin/mineral is greater than 600% of RDA),
the recipe gets a “Nutrition to Balance” rating.
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PREPARATION
CABBAGE PORK SAUCE
1.
In a medium saucepan, heat 1/4 cup of oil over medium heat and stir-fry the garlic and ginger until fragrant. Add the ground pork and 1 1/2 teaspoons of the five-spice powder and stir-fry, breaking up the meat.
2.
Cook until the pork is no longer pink, about 3 minutes.
3.
Lower the heat, add the napa cabbage, and season with salt and pepper to taste.
4.
Cover the pot and continue to cook, stirring occasionally, until the cabbage becomes very tender, giving up its natural juices, 20 to 25 minutes.
5.
Adjust the seasonings to taste, if necessary.
FRYING THE PORK CHOPS
6.
Fill a medium pot halfway with vegetable or peanut oil and heat over medium heat until the temperature reaches 360*F to 375*F for deep frying.
At the same time, bring a medium pot of water to a boil over high heat.
7.
In a small bowl, mix together the remaining teaspoon of five-spice powder, flour, salt and pepper to taste.
8.
Sprinkle both sides of each pork chop with the spice mixture and deep fry until golden crisp on both sides and cooked through, carefully flipping the meat once or twice, about 2 minutes.
9.
Drain the pork chops on a paper towel lined plate.
PREPARING THE NOODLES
10.
Bring a medium pot of water to a boil over high heat. Cook the noodles in the boiling water until tender, yet firm, about 5 minutes for dried udon, 10 seconds for fresh udon, and 2 minutes for fresh Chinese noodles. Drain and divide the noodles among large soup bowls or plates. Spoon and equal amount of cabbage sauce over each serving of noodles.
11.
Top each with a pork chop (sliced if you wish) and garnish with cilantro.
NOTES, TIPS, TRICKS, HINTS, ETC:
The sauce is best made a day ahead to give the flavors a chance to develop. Refrigerate the sauce and reheat just before serving.
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
A partially gluten-free variant of this recipe can be made to reduce the amount of gluten.
Just substitute gluten-free all-purpose flour for all-purpose flour.
2.
Make it Wheat Free!
A partially wheat-free variant of this recipe can be made to reduce the amount of wheat.
Just substitute gluten-free all-purpose flour for all-purpose flour.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 1155
Protein 87.1 g
Carbohydrates 40.9 g
Iron 1.39 mg
Fiber 4.68 g
Calcium 81.5 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.
