Directions:
- Cook the squash ahead of time (bake it at 400 for about an hour, then use a fork to scrape along the flesh, making noodles ).
- In a sauce or stock pan, brown the pork and garlic cloves in the sesame oil.
- Add the gingerroot, soy sauce, rice vinegar, red pepper flakes, and chicken broth.
- Stir in the squash and green onions.
- Bring to a boil, reduce the heat, and simmer until heated through.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 127.21 Kcal (533 kJ) | ||
| Calories from fat | 30.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.4g | 5% | |
|---|---|---|---|
| Cholesterol | 36.85mg | 12% | |
| Sodium | 1436.54mg | 60% | |
| Potassium | 548.25mg | 12% | |
| Total Carbs | 7.04g | 2% | |
| Sugars | 2.91g | 12% | |
| Dietary Fiber | 1.07g | 4% | |
| Protein | 13.62g | 27% | |
| Vitamin C | 21.6mg | 36% | |
| Iron | 1mg | 5% | |
| Calcium | 41mg | 4% | |
| Amount Per 100 g | |||
| Calories | 31.11 Kcal (130 kJ) | ||
| Calories from fat | 7.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.83g | 5% | |
|---|---|---|---|
| Cholesterol | 9.01mg | 12% | |
| Sodium | 351.34mg | 60% | |
| Potassium | 134.09mg | 12% | |
| Total Carbs | 1.72g | 2% | |
| Sugars | 0.71g | 12% | |
| Dietary Fiber | 0.26g | 4% | |
| Protein | 3.33g | 27% | |
| Vitamin C | 5.3mg | 36% | |
| Iron | 0.2mg | 5% | |
| Calcium | 10mg | 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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