Hoisin Pork Noodle Bowl

By doodanger

Ingredients

• 1 lb. (500g) boneless pork steaks trimmed of excess fat and cut into thin strips
• 2 tbsp. (25ml.) each rice or white wine vinegar and low sodium soy sauce
• 8 oz. (250g) asian rice stick noodles
• 1/4 cup (50ml.) each hoisin sauce, orange juice and no salt added chicken stock
• 2 tsp. (10ml.) cornstarch
• 4 tsp. (20ml.) vegetable oil
• 1 red or orange sweet pepper, seeded and cut into thin strips
• 1 lb. (500g) snow peas, trimmed
• 3 cloves garlic, minced
• 2 tsp. (10ml.) minced fresh ginger
• 1/4 tsp. (1ml.) hot pepper flakes ( optional)
• 2 green onions, thinly sliced
• 2 tbsp. (25ml.) toasted sesame seeds (optional)

Details

Servings 4

Preparation

Step 1

In a medium bowl, toss together pork, vinegar and soy sauce. Set aside.

Put noodles in a large bowl. Pour enough boiling water over them to cover and set aside for 10 minutes. Drain noodles well, then snip into 3 inch pieces with scissors and set aside in bowl.

In a 1 cup liquid measure, whisk together hoisin sauce, orange juice, chicken stock, and cornstarch. Set aside.

In large nonstick skillet, heat 2 tsp. (10ml.) oil over medium high heat. Add pork and stirfry for 2 - 3 minutes or until no longer pink. With slotted spoon, remove pork and add to noodles.

Add another 1 tsp. (5ml.) oil to skillet and heat over medium high heat. Add sweet pepper and stir fry for 1 minute, then add snow peas and stir fry for about 2 minutes or until pepper and snow peas are almost tender crisp.

Make a space in centre of skillet and add remaining oil, garlic, ginger, and hot pepper flakes. Stir fry for about 15 seconds or until fragrant.

Return pork to skillet, along with noodles. Stir fry until combined. Add hoisin mixture and stir fry for 2 minutes. Stir in green onions. Taste and add more soy sauce if necessary. Serve sprinkled with sesame seeds.