ASIAN PORK AND NOODLE STIR-FRY
8 ounces uncooked traditional or thin rice noodles
1 bunch green onions (for 1/2 cup chopped)
1 tablespoon vegetable oil
1 pound boneless pork loin chops, defrosted if frozen
1 large onion (for about 1 cup slices)
1 tablespoon bottle minced garlic
2 teaspoons bottled fresh ginger
1 large package (16 ounces) coleslaw mix
1/2 cup reduced sodium soy sauce
Black pepper, to taste
In a 2-quart or larger saucepan, bring 4 cups of water to a boil.
Stir the rice noodles in the boiling water, and remove the pan from the heat.
Cover the pan, and let the noodles soak until they are tender, about 5-7 minutes. Meanwhile, thinly slice the green onions, using all of the whites and enough of the tender green tops to make 1/2 cup.
In a 12-inch, extra-deep nonstick skillet, heat the oil over medium heat.
Slice the pork into thin strips, adding it to the pan as you slice.
Peel and slice the onion into thin rings, adding them to the skillet as you slice.
Raise the heat to medium-high.
Cook, stirring frequently, for 5 minutes or until the pork is cooked through.
Just before the pork is cooked, add the garlic and ginger.
Remove the pork and onions to a plate, and set aside.
Place the cabbage and soy sauce in the skillet over medium-high heat.
Toss and cook until the cabbage cooks down, about 1 minute.
Stir in the reserved pork, noodles and green onions.
Stir and cook until the ingredients are well combined, about 2 minutes.
Remove from the heat, and serve immediately.
Pairs Well With
When you don't have things like bamboo shoots or bok choy on hand and you are craving stir fry this works quite well. I would suggest that you have all the ingredients at hand when you start as you chop and add as you go to a heated fry pan.
Axel & Kathie