Stir Fry Rice Noodles with Celery & Ground Pork

Stir Fry Rice Noodles with Celery & Ground Pork
Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 327.0
  • Total Fat: 11.5 g
  • Cholesterol: 88.6 mg
  • Sodium: 729.8 mg
  • Total Carbs: 41.3 g
  • Dietary Fiber: 0.6 g
  • Protein: 14.0 g

View full nutritional breakdown of Stir Fry Rice Noodles with Celery & Ground Pork calories by ingredient


My own creation My own creation
Number of Servings: 8


    14 oz Rice Noodles
    1 tbsp Canola Oil
    2 Extra Large Eggs

    6 stalks Celery (7 1/2"-8" long)
    16 oz Ground Pork
    30 gms Ginger Root
    3 tbsp Shallots (chopped or sliced)
    6 tsp Garlic (chopped)
    1 dash Salt
    1 tbsp Canola Oil

    Mix Chow Sauce in a bowl for Rice Noodles
    2 tbsp Light Soy Sauce
    2 tbsp Oyster Sauce
    2 tbsp Chinese or Japanese Cooking Wine or dry sherry
    1 tsp sugar
    1/2 tsp salt
    1/2 cup Chicken Stock or water


Soak rice noodles in hot water for ten minutes. Drain and cut with scissors into 2-inch lengths before stir frying.

Wash and rinse Celery in water to get rid of sand. Dice celery. Clean ginger root by brushing off sand under the faucet. Use a cleaver to smash the ginger root. Peel and chopped the shallots and garlic.

Preheat the wok for 1 minute on high heat. Pour in 1 tbsp Canola Oil and then add in the ginger root. After a minute, add in half the shallots and garlic and stir fry for another minute. Add in ground pork and stir fry till cooked. Add in Celery and a dash of salt. Stir fry for another two minutes. Dish it out and set aside.

Add in 1 tbsp Canola Oil to the wok again over high heat, as oil starts to smoke, add the other half of shallots and garlic, then stir fry for a minute. Stir chow sauce and add to wok along with rice noodles. Reduce flame to medium and stir fry for 3 minutes more. Mix in the celery and ground pork.

For garnishing, beat up two eggs with a dash of lite soy sauce and ground black pepper. On a skillet, with a drop of canola oil, cooked eggs into crepe or omelette form and slice it into strips.

Serving Size: 8