Rice noodles may be used in place of the vermicelli ---for easier slicing partially freeze the pork first.
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Units: US | Metric
- 226.79 g uncooked vermicelli (or use thin spaghetti)
- 453.59 g boneless center cut pork chop, cut into thin strips
- 78.07 ml hoisin sauce
- 29.58 ml fresh minced garlic
- 1.23 ml crushed red pepper flakes (or adjust to suit heat level)
- 44.37 ml low sodium soy sauce
- 14.79 ml rice vinegar (do not use rice wine vinegar)
- 7.39 ml sesame oil
- 4.92 ml fresh minced ginger
- 283.49 g package fresh spinach leaves
- 226.79 g can water chestnuts, rinced and drained
- 1 carrot, peeled and cut into matchsticks (about 2 cups)
- 3-4 green onions, chopped
- 1Cook the pasta in boiling water until just tender then drain and place in a bowl.
- 2Place the strips of pork into a bowl.
- 3In another bowl whisk the hoisin sauce with minced garlic, chili flakes, soy sauce rice vinegar, sesame oil and ginger; pour HALF of the mixture over the pork strips, toss to coat then allow to stand for 15 minutes.
- 4Heat 1 teaspoon vegetable oil in a wok or a large non-stick skillet over medium-high heat.
- 5Add in the pork and stir-fry for about 2-3 minutes; remove to a bowl.
- 6Heat 1 tablespoon vegetable oil in the wok or skillet over medium-high heat; add in spinach, water chestnuts, carrot sticks and green onion; saute stirring until the spinach is wilted (about 3 minutes).
- 7Stir in cooked pasta, pork and the remaining HALF of the hoisin sauce mixture; cook stirring for about 2 minutes or until completely heated through.
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Nutritional Facts for Asian Stir-Fry Pork and Noodles
Serving Size: 1 (365 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 589.7
- Calories from Fat 126
- Total Fat 14.0 g
- Saturated Fat 4.1 g
- Cholesterol 83.3 mg
- Sodium 874.5 mg
- Total Carbohydrate 72.9 g
- Dietary Fiber 6.6 g
- Sugars 11.6 g
- Protein 42.3 g