Tonkatsu Sauce, a Japanese sauce most often eaten with pork cutlets (tonkatsu), is available in the Asian section of some grocery stores and most Asian markets. It is also easy to make.
- Portion size 3 servings
- Credits : Canadian Living Magazine: May 2005
Ingredients
Method
Cut pork lengthwise into three strips; cut crosswise into thin slices. In bowl, toss pork with sesame oil; set aside.
Cut carrot in half lengthwise; thinly slice. Thinly slice green pepper; set aside.
In wok or large skillet, heat 1 tbsp (15 mL) of the vegetable oil over high heat; stir-fry pork mixture until browned, about 1 minute. Add cabbage, carrot and green pepper; stir-fry until vegetables are tender-crisp, about 2 minutes. Transfer to plate; set aside.
To pan, add 1 cup (250 mL) water and remaining vegetable oil; bring to boil. Discarding spice packets in packages, add noodles. Cover and steam until soft and loose, about 3 minutes; break apart with spoon. Add reserved pork mixture, bean sprouts, tonkatsu sauce and ginger; toss together until hot and well combined. Scrape onto serving platter; sprinkle with nori.
Nutritional facts <b>Per each of 3 servings:</b> about
- Sodium 465 mg
- Protein 27 g
- Calories 564.0
- Total fat 26 g
- Cholesterol 45 mg
- Saturated fat 7 g
- Total carbohydrate 56 g
%RDI
- Iron 23.0
- Folate 20.0
- Calcium 6.0
- Vitamin A 67.0
- Vitamin C 53.0
