Spicy Pork Noodle Stir fry

Spicy Pork Noodle Stir fry
Author: Cl
Serves: 2
  • 4 oz (113 g) rice stick vermicelli, (about 1/8 inch/3 mm wide)
  • 2 tbsp (30 mL) sodium-reduced soy sauce
  • 2 tsp (10 mL) chili garlic paste, (such as sambal oelek)
  • 1-1/2 tsp (7 mL) seasoned rice vinegar
  • 1 tsp (5 mL) granulated sugar
  • 1 tsp (5 mL) sesame oil
  • 1 pinch salt
  • 8 oz (227 g) lean ground pork
  • 1 tsp (5 mL) vegetable oil
  • 1 cup (250 mL) sliced shiitake mushrooms
  • 1 cup (250 mL) coleslaw mix
  • 1/2 cup (125 mL) snow peas, trimmed and thinly sliced
  • 2 green onions, thinly sliced
  • 2 cloves garlic, minced
  • 3 tbsp (45 mL) chopped roasted unsalted peanuts
  1. In large bowl, soak vermicelli in warm water until softened and separated, about 5 minutes. Drain and set aside.
  2. Meanwhile, whisk together soy sauce, chili paste, vinegar, sugar, sesame oil, salt and 2/3 cup water; set aside.
  3. In wok or large skillet over medium-high heat, cook pork, stirring occasionally and breaking up with back of wooden spoon, until browned, about 5 minutes. With slotted spoon, remove pork to plate. Drain and set aside.
  4. Wipe wok clean and return to heat. Add vegetable oil and mushrooms; cook, stirring occasionally, until mushrooms begin to soften, about 2 minutes. Add coleslaw mix, snow peas, green onions and garlic; stir-fry for 2 minutes.
  5. Stir in soy sauce mixture and noodles, tossing to combine; stir-fry until tender, about 3 minutes. Sprinkle with peanuts.


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