Fried Noodle and Pork Stir-Fry
YIELD Makes 4 to 6 servings
|1/2||cup stir-fry sauce|
|1/4||cup red wine|
|1||teaspoon hot pepper sauce|
|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|
- Prepare Noodle Bundles; set aside and keep warm.
- Mix stir-fry sauce, wine, hot pepper sauce and cornstarch in small bowl; set aside.
- 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.
- Return pork to wok; add sauce mixture. Cook and stir until mixture boils and sauce is slightly thickened. Serve over 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
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