Sum Dum Guy'S Pork Noodles

1. Heat oil in wok or heavy sauté pan.

2. Add ginger and pork and stir fry until pork begins to develop a crust.

3. Add bok choy and hoisin sauce with splash of rice wine.

4. Toss.

5. Add noodles and green onions and continue stir frying until noodles are heated through.

6. To serve, remove pan from heat.

7. Using tongs, pull all noodles from the pan and then top noodles with pork, onions and bok choy.

8. Serve immediately.

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Nutrient	Quantity
Total fats	42.4237 g
Protein	60.2826 g
Carbohydrates	188.685 g
Energy	1378.2896 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2422 g
Water	148.7938 g
Aspartic acid	4.166 g
Calcium, Ca	113.0004 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0239 g
Lutein + zeaxanthin	428.6095 g
Fiber, total dietary	9.4511 g
Fatty acids, total saturated 22:0	0.0004 g
Carotene, beta	432.828 g
Niacin	27.9926 mg
Hydroxyproline	0.0907 g
Vitamin A, RAE	74.26 g
Arginine	3.0401 g
Riboflavin	1.5038 mg
Tocopherol, beta	0.1368 mg
Fatty acids, total polyunsaturated 15:0	0.0004 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.1427 g
Fatty acids, total saturated 20:1	0.0468 g
Glutamic acid	14.4061 g
Sodium, Na	1023.0278 mg
Fatty acids, total saturated 16:1 undifferentiated	0.2191 g
Total lipid (fat)	42.4237 g
Manganese, Mn	2.1325 mg
Fructose	0.3763 g
Proline	4.569 g
Fatty acids, total saturated 16:0	5.0223 g
Fatty acids, total saturated 8:0	0.9356 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.2989 g
Sucrose	0.644 g
Choline, total	275.6331 mg
Fatty acids, total polyunsaturated 18:1 t	0.0102 g
Sugars, total	20.4535 g
Serine	2.9147 g
Fatty acids, total saturated 10:0	1.051 g
Fatty acids, total saturated 18:0	1.6061 g
Fatty acids, total saturated 20:4 undifferentiated	0.1547 g
Vitamin B-6	1.3258 mg
Selenium, Se	210.7004 g
Ash	6.7334 g
Vitamin D	25.08 IU
Fatty acids, total saturated 18:1 undifferentiated	7.1501 g
Pantothenic acid	3.1645 mg
Phenylalanine	2.7836 g
Copper, Cu	0.8335 mg
Betaine	307.8693 mg
Thiamin	3.3322 mg
Retinol	38.76 g
Methionine	1.3217 g
Iron, Fe	10.7187 mg
Carbohydrate, by difference	188.685 g
Phosphorus, P	838.7364 mg
Folate, total	542.8758 g
Tocopherol, gamma	3.1008 mg
Alanine	2.6626 g
Cholesterol	263.4877 mg
Valine	2.8761 g
Fatty acids, total saturated 18:2 undifferentiated	4.4062 g
Glycine	2.3032 g
Glucose (dextrose)	0.5191 g
Fatty acids, total saturated 14:0	4.6915 g
Zinc, Zn	6.9212 mg
Isoleucine	2.581 g
Maltose	3.4884 g
Tocopherol, delta	0.0228 mg
Fatty acids, total saturated 12:0	13.3252 g
Fatty acids, total polyunsaturated	4.83 g
Fatty acids, total saturated 14:1	0.0004 g
Leucine	4.7317 g
Tocotrienol, alpha	0.5244 mg
Vitamin A, IU	854.7619 IU
Folate, DFE	862.0758 g
Tryptophan	0.6116 g
Vitamin C, total ascorbic acid	2.6553 mg
Phytosterols	27.082 mg
Folic acid	458.28 g
Fatty acids, total polyunsaturated 16:1 c	0.0004 g
Fatty acids, total polyunsaturated 18:1 c	0.7093 g
Fatty acids, total saturated 20:0	0.0004 g
Fatty acids, total saturated 6:0	0.0567 g
Tyrosine	1.6961 g
Vitamin B-12	1.2619 g
Vitamin K (phylloquinone)	36.1701 g
Fatty acids, total saturated	26.7286 g
Histidine	1.9172 g
Fatty acids, total monounsaturated	7.4164 g
Threonine	2.1209 g
Folate, food	84.5958 g
Fatty acids, total polyunsaturated 17:0	0.0219 g
Vitamin D (D2 + D3)	0.684 g
Fatty acids, total polyunsaturated 24:0	0.0004 g
Cryptoxanthin, beta	2.28 g
Vitamin E (alpha-tocopherol)	2.2131 mg
Fatty acids, total trans	0.1493 g
Fatty acids, total trans-monoenoic	0.0102 g
Magnesium, Mg	177.4511 mg
Lysine	3.285 g
Potassium, K	1108.3643 mg
Cystine	0.9742 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Ginger	0.5 teaspoon	0.8	0.1777	0.0075
Hoisin sauce	2 ounces	124.7378	24.9929	1.9221
Bok choy	1 cup	0	0	0
Rice wine	1 dash	0	0	0
Vegetable oil	1 ounce	244.3726	0	28.3495
Green Onion	0.25 cup	4.7925	1.0188	0.0834
egg noodle	8 ounces	875.52	162.4956	10.1232
roast pork	4 ounces	128.0667	0	1.938