Kung Pao Pork and Noodles
Thursday, April 28, 2011
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.