- 4
Ingredients
- 1/2 pound dry Chinese noodles
- 2 tablespoons soy sauce
- 1/2 cup sweet chili sauce
- 1/4 teaspoon garlic powder
- 1/8 teaspoon ground ginger
- 2 tablespoons sesame oil
- 1/3 cup soy sauce
- 1/4 teaspoon garlic powder
- 5/8 (1 pound) pork loin, cut into 2-inch strips
- 1 tablespoon and 1 teaspoon cooking oil
- 1-1/4 onions, cut into bite-size pieces
- 1/8 teaspoon crushed red pepper flakes
- 2 tablespoons sweet chili sauce
- 2 cups chopped napa cabbage
- 1/2 cup sliced celery
- 2/3 cup sliced carrots
- 2 red bell peppers, chopped
- 1-1/4 teaspoons cornstarch
- 2 tablespoons and 2 teaspoons cold water
Preparation
Step 1
1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the Chinese noodles, and return to a boil.
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.
2. 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
3. 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.
4. 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.
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.
Whisk together the cornstarch and water and add to the stir fry, stirring until the mixture thickens.
Serve the stir-fry over the noodles.