Sunday, January 16, 2011

Chinese Pork n' noodles

This is just another stir-fry.  The original is from my Simple and Delicious magazine, but I changed things up a good deal.  It was tasty the way we made it, but I like a good stir-fry.


  • 8 oz. uncooked angel hair or spaghetti
  • 5 Tablespoons hoisin sauce (what was left in my bottle)
  • 3 Tablespoons soy sauce
  • 1 Tablespoon sesame oil
  • 1.5 lb. pork tenderloin thinly sliced and cut into bite size pieces
  • 1 sweet red pepper, chopped into strips
  • 1.5-2 cups snow peas, halved
  • 1/2 cup sliced onion
  • 2 cups sliced cabbage
  1. Cook pasta according to package directions.  Meanwhile, in a small bowl, combine the hoisin sauce, soy sauce and sesame oil;  set aside
  2. Spray a large non-stick skillet or wok with cooking spray.  Stir fry pork until no longer pink.  Remove and keep warm.  In the same skillet, stir-fry red pepper, peas and onion for 3 minutes (knowing me, I added a little butter for this, and probably did my onions first in the butter, then added the peppers and the peas.  It has been too long to remember exactly though.)  Add cabbage;  stir-fry 2 minutes longer or until vegetables are crisp-tender.
  3. Stir reserved hoisin sauce mixtre and add to skillet.  Return pork to the pan;  heat through.  Drain pasta and add to skillet;  toss to coat.  

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