Directions:
- In a bowl, combine the lemon zest, lemon juice, soy sauce, rice vinegar, sugar, and water; set aside.
- Heat the oil in a wok; add in pork; stir-fry 2 minutes.
- Add in garlic and napa cabbage; stir-fry 1 minute; remove the pork and vegetables from the wok, using a slotted spoon and set to the side.
- Pour the lemon juice mixture into the wok; bring to a boil, then decrease heat and simmer until reduced and slightly sticky, 1-2 minutes.
- Return the pork and vegetables to the wok along with the scallions and noodles; stir until hot; serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 348.48 Kcal (1459 kJ) | ||
| Calories from fat | 45.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.11g | 8% | |
|---|---|---|---|
| Cholesterol | 73.69mg | 25% | |
| Sodium | 523.51mg | 22% | |
| Potassium | 631.55mg | 13% | |
| Total Carbs | 44.07g | 15% | |
| Sugars | 3.17g | 13% | |
| Dietary Fiber | 2.38g | 10% | |
| Protein | 31.2g | 62% | |
| Vitamin C | 20.9mg | 35% | |
| Iron | 2.8mg | 15% | |
| Calcium | 57mg | 6% | |
| Amount Per 100 g | |||
| Calories | 89.4 Kcal (374 kJ) | ||
| Calories from fat | 11.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.31g | 8% | |
|---|---|---|---|
| Cholesterol | 18.91mg | 25% | |
| Sodium | 134.3mg | 22% | |
| Potassium | 162.02mg | 13% | |
| Total Carbs | 11.3g | 15% | |
| Sugars | 0.81g | 13% | |
| Dietary Fiber | 0.61g | 10% | |
| Protein | 8g | 62% | |
| Vitamin C | 5.3mg | 35% | |
| Iron | 0.7mg | 15% | |
| Calcium | 14.6mg | 6% | |
* 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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