Kung Pao Pork and Noodles

I found this recipe in one of my cook books and decided to try it out. I used some of my Pork Roast meat from my freezer, but you could use whatever.

What you need:

1 TBS vegetable oil

1 bag (1 lb) broccoli slaw mix (you can use regular cole slaw if you want but you miss out on the great texture the broccoli gives)

1 lb pork boneless loin, cut into 1/2 inch pieces

1 med. red bell pepper, cut into 1/2 inch pieces

1/2 cup water

1/2 cup spicy Szechuan stir fry sauce (I didn't want spicy so I went with regular stir fry sauce)

1 TBS honey

1 pkg (6-7oz) rice stick noodles

2 tsps sesame or vegetable oil

2 TBS salted peanuts

What to do:

1.Heat a large skillet over medium high heat. Add vegetable oil; rotate skillet to coat bottom. Add slaw mix; stir-fry 2-3 minutes or until crispy/tender. Remove broccoli slaw from skillet; keep warm.

2. Start a pot of water boiling for the noodles. Add pork to same skillet you cooked the slaw in; stir-fry over medium high heat 5-6 minutes or until brown. Stir in bell pepper and water. Cover and cook 3-4 minutes, stirring occasionally, until pork is tender. Stir in stir-fry sauce and honey; reduce heat. Simmer uncovered 1-2 minutes.

3. Add noodles to the boiling water. Boil 3 minutes; drain. In large bowl, toss noodles and sesame oil. Divide noodles among 4 individual serving bowls. Top with broccoli slaw and pork mixture. Sprinkle with peanuts.