Fried Noodle and Pork Stir-Fry
the Editors of Publications International, Ltd.
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
- 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.
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.
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