Healthy Recipe for Renal Patients - Stir-Fried Rice Noodle with Black Mushrooms

Ingredients: (serves 6)
Protein-free Rice Noodles - 80g
Green Bean Sprouts - 300g
Leeks - 30g

Shredded Pork Side or Belly - 50g
Dried Black Mushrooms - 2 pcs

Shallots - 1 T
Cooking Oil - 3 T
Water - 6 c.

custom special sauce 1 -
1/ c. Water
1/2 t. each: Cooking Wine, Sugar
1 t. each : Sesame Oil, Cornstarch
2 t.  soy sauce
1/4 t. Salt
1/8 t. Pepper


Directions:
1.  Bring 6 cups water to a boil; add protein-free rice noodles and cook over low heat until done (about 40 minutes). Drain and set aside.
2.Wash and trim bean sprouts (net weight approx. 150g).Wash leeks and cut into segments. Soak mushrooms, trim off stems and shred.  Set aside.
3. Heat wok add 3 T. oil; stir-fry shallots until fragrant. Add shredded mushrooms and pork strips. Stir-fry until cooked. Stir in pre-cooked protein-free rice noodles and add custom special sauce 1, followed by bean sprouts and leeks.  Keep mixing in wok until done.

Potein-free rice noodles consist mainly of starch derived from wheat and corn, and has been formulated especially for people with kidney disorders.
Every 100g of protein-free rice noodles contains 348 calories; protein - 0.3g; Sugar - 86.4g; Fat - 0; Sodium -2.6mg

Calculation of measurements used in table are based on the E.P. method.


Nutrition Facts (Per serving:)
Calories -179
Protein- 2g
Fat- 13g
Cholesterol- 14.3g
Sodium (Na) - 193mg
K - 107.4mg
P - 47.9mg
H2O - 38.1g