Directions:
- In a wok combine pork, onion and carrots.
- Cook until no pink remains in the pork and carrots are tender crisp.
- Drain off any fat.
- To pork mixture add pasta, soya, Worcestershire and water; stir to coat.
- Add approx 1/2 of the peppers.
- Cover and simmer 10 minutes.
- Toss and add remaining peppers.
- Cover again and simmer an additional 5 minutes until sauce thickens and vegetables are tender.
- Serve over rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 418.52 Kcal (1752 kJ) | ||
| Calories from fat | 41.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.6g | 7% | |
|---|---|---|---|
| Cholesterol | 44.59mg | 15% | |
| Sodium | 1008.69mg | 42% | |
| Potassium | 706.93mg | 15% | |
| Total Carbs | 67.54g | 23% | |
| Sugars | 8.02g | 32% | |
| Dietary Fiber | 6.09g | 24% | |
| Protein | 28.25g | 57% | |
| Vitamin C | 44.6mg | 74% | |
| Vitamin A | 0.4mg | 14% | |
| Iron | 278.1mg | 1545% | |
| Calcium | 45.8mg | 5% | |
| Amount Per 100 g | |||
| Calories | 134.31 Kcal (562 kJ) | ||
| Calories from fat | 13.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.48g | 7% | |
|---|---|---|---|
| Cholesterol | 14.31mg | 15% | |
| Sodium | 323.7mg | 42% | |
| Potassium | 226.86mg | 15% | |
| Total Carbs | 21.67g | 23% | |
| Sugars | 2.57g | 32% | |
| Dietary Fiber | 1.95g | 24% | |
| Protein | 9.07g | 57% | |
| Vitamin C | 14.3mg | 74% | |
| Vitamin A | 0.1mg | 14% | |
| Iron | 89.2mg | 1545% | |
| Calcium | 14.7mg | 5% | |
* 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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