This is an excellent main dish. The vegetables can be prepped in advance and refrigerated until cooking time.
Prep time: 30 minutes
Cooking time: 15 minutes
Ready in: 45 minutes
Servings: 6
Ingredients:
12 ounces Chinese noodles
3 tablespoons soy sauce
3/4 cup sweet chili sauce
1/2 teaspoon garlic powder
1/4 teaspoon ground ginger
3 tablespoons sesame oil
1/2 cup soy sauce
1/2 teaspoon garlic powder
1 pound pork loin (cut into 2-inch strips)
2 tablespoons cooking oil
2 onions (cut into bite-size pieces)
1/8 teaspoon crushed red pepper flakes
3 tablespoons sweet chili sauce
3 cups Napa cabbage (chopped)
3/4 cup celery (sliced)
1 cup sliced carrots
3 red bell pepper (chopped)
2 teaspoons corn starch
1/4 cup cold water
Directions:
1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat.
2. Once the water is boiling, stir in the Chinese noodles, and return to a boil.
3. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
4. Whisk together the 3 tablespoons soy sauce, 3/4 cup sweet chili sauce, 1/2 teaspoon garlic powder, the ground ginger, and the sesame oil in a large bowl; add the drained Chinese noodles and toss to coat; set aside.
5. Whisk together the 1/2 cup soy sauce and 1/2 teaspoon garlic powder in a large bowl; add the pork and stir to coat. Allow to marinate 5 minutes.
6. Heat the cooking oil in a wok or a large, deep skillet over medium-high heat. Add the pork, onions, and red pepper flakes to the oil; cook until the pork is browned completely.
7. Stir in 3 tablespoons sweet chili sauce, the napa cabbage, celery, carrots, and bell peppers; cook and stir until vegetables are completely heated, about 5 minutes.
8. Whisk together the cornstarch and water and add to the stir fry, stirring until the mixture thickens. Serve the stir-fry over the noodles.
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