Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 1.4% of RDA
• Calories: 23.7% of RDA
• Carbs: 4.0% of RDA
• Fat (total lipid): 46.4% of RDA
• Fiber: 14.3% of RDA
• Fructose: 0.6% of RDA
• Protein: 43.7% of RDA
• Sodium: 47.4% of RDA
• Sugar: 18.2% of RDA
• Vitamin A (IU): 210% of RDA
• Vitamin B6: 50.8% of RDA
• Vitamin C: 7.3% of RDA
• Iron: 1.0% of RDA
• Magnesium: 16.5% of RDA
• Manganese: 9.1% of RDA
• Niacin: 81.7% of RDA
• Potassium: 26.0% of RDA
• Zinc: 28.7% of RDA
If all nutritional components are less than 50% of RDA
(and all vitamins and minerals are less than 400% of RDA)
the recipe gets a “Bon Appétit” rating.
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PREPARATION
1.
Heat up a small bit of oil in a cast iron pan over medium heat. Add the sliced pork chops.
2.
Cook until the pork is seared and cooked through, 3-5 minutes.
3.
Add the garlic, shallots and shredded carrot and cook until soft, but not overly brown, about 2-3 minutes.
4.
Add the udon noodles as well as the soy sauce, dashi powder, and sugar. Toss to coat the noodles and turn the heat to medium-high to slightly reduce the sauce, about 1-2 minutes.
5.
Turn the heat off, taste and season with freshly ground pepper to taste.
6.
Garnish with sliced chives/green onions and bonito flakes (optional).
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
A gluten-free variant of this recipe can be made.
Just make the following substutions: gluten-free soy sauce for soy sauce (regular) and coconut aminos for soy sauce (regular).
2.
Make it Wheat Free!
A wheat-free variant of this recipe can be made.
Just make the following substutions: gluten-free soy sauce for soy sauce (regular) and coconut aminos for soy sauce (regular).
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 474
Protein 49.2 g
Carbohydrates 10.9 g
Iron 0.20 mg
Fiber 4.01 g
Calcium 14.2 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.
