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Bangkok Chicken
Have you ever wanted to cook authentic Thai food instead of going out to a fancy restaurant? Now you can with our Thai recipes.
Fried Noodle and Pork Stir-Fry
Yield: Makes 4 to 6 servings
Ingredients:
Noodle Bundles
1/2
cup stir-fry sauce
1/4
cup red wine
1
teaspoon hot pepper sauce
1/2
teaspoon cornstarch
2
tablespoons peanut oil, divided
3/4
pound boneless pork tenderloin, cut into thin pieces
1
carrot, thinly sliced
1
medium onion, chopped
2
stalks celery, thinly sliced
1
medium red bell pepper, cut into thin strips
Preparation:
1.
Prepare Noodle Bundles; set aside and keep warm.
2.
Mix stir-fry sauce, wine, hot pepper sauce and cornstarch in small bowl; set aside.
3.
Heat 1 tablespoon oil in large skillet or wok over high heat. Add pork; stir-fry 3 minutes and remove from skillet. Add remaining 1 tablespoon oil and carrot to skillet; stir-fry 1 minute. Add onion, celery and bell pepper; stir-fry 3 minutes or until vegetables are tender.
4.
Return pork to wok; add sauce mixture. Cook and stir until mixture boils and sauce is slightly thickened. Serve over noodle bundles.
Noodle Bundles
Cook 8 ounces thin spaghetti according to package directions; rinse and drain. Arrange noodles into 4 to 6 bundles. Heat 1 tablespoon peanut oil in large nonstick skillet over medium-high heat. Add 2 to 3 bundles to skillet; cook 5 minutes or until bottom of bundles are golden. Repeat with remaining bundles, adding more oil to pan as needed.
This recipe appears in:
Asian
