Curry Stir-Fried Rice Vermicelli
ビーフンのカレー炒め · Bifun no Kare Itame
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
Bifun are thin rice noodles that soften with a quick soak in lukewarm water, so this stir-fry comes together fast. Tossed with pork, carrot and cabbage and seasoned with a little curry powder, consommé and soy sauce, it has just enough warm curry flavor to draw children in without any heat. In preschool kitchens we serve savory noodle dishes like this as an afternoon snack, and the vermicelli is cut into short lengths so small children can pick it up easily with a spoon or fork.
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Ingredients
Amounts for 1 child (1 serving). An adult counts as 2 servings.
One serving here is 1.5× the portion served to a child in a Japanese preschool, sized for Western appetites. An adult counts as two servings. Tap an ingredient to check it off.
Ingredients
- 22.5 grice vermicelli
- 15 gthinly sliced pork (komagire)Small, thin offcuts of pork sold in Japan for quick stir-fries and simmered dishes. Substitute: Thinly sliced pork shoulder or loin cut into bite-size pieces.
- 16.5 gcarrot
- 25.5 gcabbage
Seasonings
- 3 gvegetable oil
- 7.5 gwater
- 0.2 gconsommé bouillon (granules or cube)Japanese-style Western soup stock powder or cubes, similar to chicken or vegetable bouillon. Substitute: Chicken or vegetable bouillon granules or a bouillon cube.
- 0.6 gsoy sauce
- 0.3 gsalt
- 1.2 gcurry powder
About the Japanese ingredients in this recipe
- thinly sliced pork (komagire) (豚こま切れ肉)
- Small, thin offcuts of pork sold in Japan for quick stir-fries and simmered dishes. Substitute: Thinly sliced pork shoulder or loin cut into bite-size pieces.
- consommé bouillon (granules or cube) (コンソメ)
- Japanese-style Western soup stock powder or cubes, similar to chicken or vegetable bouillon. Substitute: Chicken or vegetable bouillon granules or a bouillon cube.
Directions
- 1
Soak the rice vermicelli in lukewarm water to soften it, then cut it into 5 cm lengths. Cut the pork into 1 to 2 cm wide pieces, the carrot into short matchsticks, and the cabbage into short, thin rectangles.
- 2
Heat the oil in a frying pan and stir-fry the vegetables well. Once they have softened, add the pork and stir-fry.
- 3
Add the rice vermicelli, the water and the seasonings, and stir-fry until the vermicelli is soft.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 150 kcal | 300 kcal | 150 kcal |
| Protein | 5.4 g | 10.8 g | 5.4 g |
| Fat | 4.9 g | 9.9 g | 4.9 g |
| Carbohydrates | 21.8 g | 43.5 g | 21.8 g |
| Fiber | 1.5 g | 3 g | 1.5 g |
| Salt equivalent | 0.6 g | 1.2 g | 0.6 g |
| Calcium | 24 mg | 48 mg | 24 mg |
| Iron | 0.8 mg | 1.5 mg | 0.8 mg |
| Potassium | 181.5 mg | 363 mg | 181.5 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 150 kcal | 5.4 g | 4.9 g | 21.8 g | 1.5 g | 0.6 g | 24 mg | 0.8 mg | 181.5 mg |
| 1 adult serving | 300 kcal | 10.8 g | 9.9 g | 43.5 g | 3 g | 1.2 g | 48 mg | 1.5 mg | 363 mg |
Values are per serving (1.5× the Japanese preschool portion); an adult serving is double. They were calculated by a licensed Japanese nutritionist using the Standard Tables of Food Composition in Japan. "Salt equivalent" is sodium × 2.54, the standard Japanese measure. Allergen flags cover egg, milk and wheat only and come from the nutritionist's records. Soy sauce and miso are made with wheat but are usually allowed on Japanese wheat-free school menus, so check with your doctor.
