Directions:
- Melt butter in a wok or large frying pan. Sauté shallot, garlic and ginger for about 2 minutes.
- Add carrots and bell pepper and continue to sauté another 2 minutes.
- Add minced pork and cook until no longer pink.
- Add chicken broth, water and bouillon cube. Bring to a boil and simmer about 8 - 10 minutes
- Add basil and let sit until just wilted.
- Place rice noodles in a warmed bowl and spoon pork mixture and broth over noodles. Garnish with fresh mint and green onion according to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 415.28 Kcal (1739 kJ) | ||
| Calories from fat | 45.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.1g | 8% | |
|---|---|---|---|
| Cholesterol | 55.07mg | 18% | |
| Sodium | 351.04mg | 15% | |
| Potassium | 437.2mg | 9% | |
| Total Carbs | 68.6g | 23% | |
| Sugars | 2.83g | 11% | |
| Dietary Fiber | 2.64g | 11% | |
| Protein | 19.8g | 40% | |
| Vitamin C | 22.1mg | 37% | |
| Vitamin A | 0.6mg | 21% | |
| Iron | 10.1mg | 56% | |
| Calcium | 37.1mg | 4% | |
| Amount Per 100 g | |||
| Calories | 165.18 Kcal (692 kJ) | ||
| Calories from fat | 18.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.03g | 8% | |
|---|---|---|---|
| Cholesterol | 21.91mg | 18% | |
| Sodium | 139.63mg | 15% | |
| Potassium | 173.9mg | 9% | |
| Total Carbs | 27.29g | 23% | |
| Sugars | 1.13g | 11% | |
| Dietary Fiber | 1.05g | 11% | |
| Protein | 7.87g | 40% | |
| Vitamin C | 8.8mg | 37% | |
| Vitamin A | 0.2mg | 21% | |
| Iron | 4mg | 56% | |
| Calcium | 14.7mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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