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Has gluten from:
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Has seafood from:
Not vegan due to:
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soaked in water until pliable.
small, heads removed, peeled and deveined.
can use fresh or frozen. If using frozen, thaw out before using.
Cantonese Roast Pork, or a thick slice of ham, diced.
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Bring a pot of water to a boil over high heat and cook the noodles until tender yet firm, about 10 seconds.
Use a strainer or tongs to pick up the noodles and transfer them into a bowl.
In the same water, cook the shrimp until opaque, about 1 minute, and drain.
Heat 1 tablespoon of the oil in a large skillet or wok over high heat.
Stir-fry the onion until golden, about 3-5 minutes.
Add the remaining 2 tablespoons of oil, the noodles, and peas, and sprinkle the curry powder over the top.
Toss well, making sure all of the noodles become yellow. Add the pork, shrimp, and fish sauce, and continue to stir-fry until the noodles are heated through, about 5 minutes.
Adjust the seasoning with salt and pepper, if necessary, and garnish with cilantro.
This recipe has the following nutrient totals:
Protein 35.3 g
Carbohydrates 108 g
Iron 0.09 mg
Fiber 6.96 g
Calcium 9.25 mg
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