Prep 10 mins
Cook 10 mins
A super dish for two!
- 1 teaspoon canola oil
- 2 (3 ounce) packages pork ichiban soup
- 2 teaspoons soy sauce
- 4 teaspoons ketchup
- 1 teaspoon Worcestershire sauce
- 1 teaspoon sugar
- 1⁄2 teaspoon sesame oil
- 4 cloves garlic, minced
- 1⁄4 teaspoon crushed red pepper flakes
- 1⁄2 lb lean boneless pork, cut into strips
- 3 cups thinly chopped bok choy or 3 cups thinly chopped napa cabbage
- 1 (8 ounce) can bamboo shoots, drained and rinsed
- 1 (8 ounce) can sliced water chestnuts, drained
- 1 (8 ounce) can mandarin orange segments, drained,liquid reserved
- 1⁄2 cup shredded carrot
- 2 green onions, cut into 1 inch pieces
- 1 (1/4 inch) slice ginger, minced
- Cook noodles with out flavor packet for 3 minutes or until just tender.
- Drain and set aside.
- Combine soy sauce, ketchup, worcestershire sauce, sugar, sesame oil.
- Set aside.
- Pour oil into a hot wok or large, heavy skillet.
- Add garlic, ginger and red pepper, cook for 20 seconds.
- Add pork and stir fry for 2 minutes.
- Add cabbage, bamboo shoots, water chestnuts, carrot and onion.
- Stir fry for 3 minutes.
- Add the noodles, mandarines and sauce, heat through.
- Add a bit of the mandarine juice if needed and toss to coat.
- Remove and serve with rice and spring roll.
- (you can use the flavor packets from the noodles for the rice if you like).
Low fat and full of flavor. I actually used 1.5 tsp of crushed red pepper flakes,we like it hot:) I found that it needed a lot of sause and for my measurements I used tablespoons not teaspons.Thank you.
This was deliscious and easy to make. A very flavourful one stop meal. Thanks DiB's..