dark sesame oil granulated sugar vegetable oil udon noodle (fresh)
This recipe has no customizations.
Nutrition to Balance
This recipe has Calories as 76.9% and Protein as 83.9% (as a percentage of RDA).
You'll likely need to take these 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: 3.0% of RDA
• Calories: 76.9% of RDA
• Carbs: 15.6% of RDA
• Fat (total lipid): 71.5% of RDA
• Fiber: 18.8% of RDA
• Fructose: 3.7% of RDA
• Protein: 83.9% of RDA
• Sodium: 71.8% of RDA
• Sugar: 24.1% of RDA
• Vitamin A (IU): 23.9% of RDA
• Vitamin B6: 122% of RDA
• Vitamin C: 65.0% of RDA
• Iron: 6.9% of RDA
• Magnesium: 44.8% of RDA
• Manganese: 19.7% of RDA
• Niacin: 96.3% of RDA
• Potassium: 53.9% of RDA
• Zinc: 81.4% 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.
Whether this matters for your diet depends mostly on what other foods you consume today.
Follow the steps under "Dependent Recipes" for Basic Asian Stock.
MAKING THE SESAME PASTE
2.
In a small mixing bowl, whisk together the sesame paste, sesame oil, miso, vinegar, chili-garlic sauce, and sugar until the sugar is completely dissolved.
MAKING THE SAUCE
3.
In a medium saucepan, heat the vegetable oil over high heat. Stir-fry the garlic and shallot until fragrant and golden, 1 to 2 minutes.
4.
Add the ground pork and stir-fry to break it up. Add the cabbage and stir-fry until the meat is cooked through, about 2 to 3 minutes.
5.
Add the stock and soy sauce and bring to a boil.
6.
Turn off the heat, stir in the sesame paste mixture, and continue stirring until the sauce is well blended. Cover until ready to serve.
MAKING THE NOODLES
7.
Bring a pot of water to a boil over high heat, and cook the noodles until tender yet firm, about 3 minutes for dried udon, 10 seconds for fresh udon, or 2 minutes for fresh Chinese noodles. Drain the noodles and divide among large soup bowls or plates.
8.
Drain the noodles and divide among large soup bowls or plates.
9.
Spoon an equal amount of the pork sauce over each serving, and drizzle lightly with hot chili oil, if desired.
10.
Garnish with peanuts, sliced scallions, and cilantro leaves.
This dependent recipe has a "yields ratio" of 1. This means that for every 1 serving of the main recipe you're making, make 1 serving of the dependent recipe.
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 soy sauce (lite) for soy sauce, thin (lite).
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 soy sauce (lite) for soy sauce, thin (lite).
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 1537
Protein 94.3 g
Carbohydrates 42.9 g
Iron 1.30 mg
Fiber 5.27 g
Calcium 29.7 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.
