Asian Stir-Fry Pork and Noodles

Rice noodles may be used in place of the vermicelli ---for easier slicing partially freeze the pork first.

• Ready In: 33 mins
• Serves: 4

Ingredients

• 8  ounces  uncooked  vermicelli (or use thin spaghetti)
• 1  lb boneless center cut pork chop, cut into thin strips
• 1⁄3 cup hoisin sauce
• 2  tablespoons  fresh minced garlic
• 1⁄4 teaspoon crushed red pepper flakes (or adjust to suit heat level)
• 3  tablespoons low sodium soy sauce
• 1  tablespoon rice vinegar (do not use rice wine vinegar)
• 1 1⁄2 teaspoons  sesame oil
• 1  teaspoon  fresh  minced ginger
• 1 (10 ounce) package fresh spinach leaves
• 1 (8 ounce) can water chestnuts, rinced and drained
• 1  carrot, peeled and cut into matchsticks (about 2 cups)
• 3 -4  green onions, chopped

Directions

1. Cook the pasta in boiling water until just tender then drain and place in a bowl.
2. Place the strips of pork into a bowl.
3. In 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.
4. Heat 1 teaspoon vegetable oil in a wok or a large non-stick skillet over medium-high heat.
5. Add in the pork and stir-fry for about 2-3 minutes; remove to a bowl.
6. Heat 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).
7. Stir in cooked pasta, pork and the remaining HALF of the hoisin sauce mixture; cook stirring for about 2 minutes or until completely heated through.