Asian Stir-Fry Pork and Noodles |
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Prep Time: 25 Minutes Cook Time: 8 Minutes |
Ready In: 33 Minutes Servings: 4 |
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Rice noodles may be used in place of the vermicelli -for easier slicing partially freeze the pork first. Ingredients:
8 ounces uncooked vermicelli (or use thin spaghetti) |
1 lb boneless center cut pork chop, cut into thin strips |
1/3 cup hoisin sauce |
2 tablespoons fresh minced garlic |
1/4 teaspoon crushed red pepper flakes (or adjust to suit heat level) |
3 tablespoons low sodium soy sauce |
1 tablespoon rice vinegar (do not use rice wine vinegar) |
1 1/2 teaspoons sesame oil |
1 teaspoon fresh minced ginger |
1 (10 ounce) package fresh spinach leaves |
1 (8 ounce) can water chestnuts, rinced and drained |
1 carrot, peeled and cut into matchsticks (about 2 cups) |
3 -4 green onions, chopped |
Directions:
1. Cook the pasta in boiling water until just tender then drain and place in a bowl.
2. Place the strips of pork into a bowl.
3. In another bowl whisk the hoisin sauce with minced garlic, chili flakes, soy sauce rice vinegar, sesame oil and ginger; pour HALF of the mixture over the pork strips, toss to coat then allow to stand for 15 minutes.
4. Heat 1 teaspoon vegetable oil in a wok or a large non-stick skillet over medium-high heat.
5. Add in the pork and stir-fry for about 2-3 minutes; remove to a bowl.
6. Heat 1 tablespoon vegetable oil in the wok or skillet over medium-high heat; add in spinach, water chestnuts, carrot sticks and green onion; saute stirring until the spinach is wilted (about 3 minutes).
7. Stir in cooked pasta, pork and the remaining HALF of the hoisin sauce mixture; cook stirring for about 2 minutes or until completely heated through.
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