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Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 6 |
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This recipe is a little time consumming, but if you prep ahead it will make up for time. This can be made with shrimp, chicken, or even beef. Its also a great way of using up left over veggies in the fridge. Go ahead and add what you like. Enjoy Ingredients:
6 ounces boneless lean pork, shredded |
8 ounces chinese egg noodles |
7 ounces bean sprouts, trimmed |
8 ounces mushrooms, finely sliced |
1 green pepper, thinely sliced |
1 carrot, julienned |
4 fluid ounces hot chicken stock |
2 tablespoons scallions, finely chopped |
1 teaspoon gingerroot, finely chopped |
2 teaspoons garlic, finely chopped |
1 teaspoon salt |
1 1/2 tablespoons vegetable or peanut oil |
1 teaspoon light soy sauce |
1 dash sesame oil |
1 pinch white pepper |
Directions:
1. combine marinade ingredients in a bowl, add pork, let sit for 20 minutes.
2. cook noodles according to package, drain and set aside.
3. heat 1 teaspoon of oil in wok, stir fry pork until no longer pink, remove and set aside.
4. clean wok, add remaining 1/2 teaspoon oil and stir fry garlic, gingerroot until fragrant.
5. add carrot and stir for 1 minute.
6. add mushroom and stir for 1 minute.
7. add green pepper and stir for 1 minute.
8. add pork, salt, and stock, let heat through.
9. add noodles, and bean sprouts, stir well.
10. sprinkle with scallions and serve.
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