Sweet And Spicy Pork And Napa Cabbage Stir-Fry With Spicy Noodles
Serves: 2
Keyon Hand
1 January 1970
Based on User reviews:
54
Spice
54
Sweetness
58
Sourness
41
mins
Prep time (avg)
5
Difficulty
Ingredients:
340 g
Chinese Noodles (dry)1 cup
Soy Sauce3 tbsps
Sweet Chili Sauce1 tsp
Garlic Powder1 tsp
Ground Ginger3 tbsps
Sesame Oil2 tbsps
Cooking Oil3 cups
Napa Cabbage (chopped)3 cup
Celery (sliced)1 cup
Carrot (sliced)2 tsps
Cornstarch1 cup
Water (cold)Directions:
1
Fill a large pot with lightly salted water and bring to a rolling boil over high heat
2
Once the water is boiling, stir in the Chinese noodles, and return to a boil
3
Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes
4
Drain well in a colander set in the sink
5
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 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
6
Allow to marinate 5 minutes
7
Heat the cooking oil in a wok or a large, deep skillet over medium-high heat
8
Add the pork, onions, and red pepper flakes to the oil; cook until the pork is browned completely
9
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
10
Whisk together the cornstarch and water and add to the stir fry, stirring until the mixture thickens
11
Serve the stir-fry over the noodles