Stir Fry Noodles with Veggies and Pork
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About this Recipe
From: This recipe is a sneak peek from a cookbook not yet published!
This is a quick and easy all in one meal. I try to load this dish up with vegetables. You can easily omit the meat or substitute tofu. The noodles I usually buy are Farkay brand and they freeze well so you will always have them on hand to quickly make up this dish. This is great to have in the fridge for lunch the next day.
- 1 lb fresh Asian steamed noodles (available in fresh produce section of grocery store)
- 1 lb ground pork
- 2 large carrots, julienne
- 1 medium onion, sliced
- 4 cups sliced green cabbage
- 1 red peppers, thinly sliced
- 1 yellow pepper, thinly sliced
- 2 cups chopped fresh spinach or other greens
- 3 cloves garlic, mashed
- 1 thumb size piece of ginger, finely chopped or grated
- 1/3 cup low sodium soy sauce
- 1 Tbsp sesame oil
- 2 Tbsp black bean sauce (or black pepper sauce)
- 2 Tbsp water
- 2 Tbsp hoisin sauce
- 1 tsp shiracha (optional)
- 3 Tbsp sunflower oil, divided
Step by Step Instructions
Put a large pot of water on to boil.
Chop veggies and set aside in a bowl.
Mix together sauce ingredients in a medium bowl.
Stir fry pork in about 1 1/2 Tbsp oil in wok or large saute pan. Remove from pan and set aside.
Heat remaining 1 ½ T oil over medium high heat and stir fry carrots, onion, cabbage and peppers about 2-3 minutes, keeping them crisp.
Meanwhile cook noodles according to package directions, drain.
Return cooked pork to veggies in pan, add sauce and heat through. Add cooked noodles and chopped spinach and toss everything together.
Serve hot. Leftovers are great the next day!
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