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 vinegar and low sodium soy sauce
• 8 0z. (250g) Asian rice stick noodles
• 1/4 c. (50ml.) each hoisin sauce, orange juice and no salt added chicken broth
• 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
• 2 green onions, thinly sliced
• 2 tbsp. (25ml.) toasted sesame seeds

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 a bowl.

In a 1 cup (250ml.) liquid measure, whisk together hoisin sauce, orange juice, chicken stock and cornstarch. Set aside.

In large nonstick skillet, heat 2 tsp. oil over medium heat . Add pork and stir-fry for 2 to 3 minutes or until no longer pink. With a slotted spoon, remove pork and add to noodles.

Add another 1 tsp. oil to skillet and heat over medium 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 the skillet, along with noodles. Stir-fry until combined. Add hoisin mixture and stir-fry for 2 minutes. Stir in the green onions. Taste and add more soy sauce if necessary. Serve sprinkled with sesame seeds.