Oriental Pork With Noodles
- Ready In:
- 45mins
- Ingredients:
- 23
- Serves:
-
4
ingredients
- 1 1⁄2 lbs lean pork, cubed
- pasta
- 1⁄2 lb vermicelli
- 2 tablespoons soy sauce
- 2 tablespoons sesame oil
- 4 ounces peanuts, finely chopped
- marinade
- 1 tablespoon soy sauce
- 1 tablespoon dry sherry
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- pasta sauce
- 3 tablespoons dry sherry
- 2 tablespoons hoisin sauce
- 3 tablespoons soy sauce
- 1 tablespoon sugar
- 1 tablespoon sesame oil
- 1 garlic clove, minced
- 1⁄2 teaspoon ginger powder
- 1⁄2 teaspoon red pepper flakes
- 6 ounces water chestnuts
- 6 scallions, diced
- 2 tablespoons oil (for frying meat)
directions
- Place pork in marinade & refridgerate 30 minute.
- Cook pasta in boiling water until al dente, drain & rinse.
- Place in mixing bowl & combine with first sesame oil & soy sauce. Let stand at room temperature for 15 minutes. Just before serving, top with peanuts.
- Combine ingredients for Sauce & set aside.
- Heat 2 T oil in large skillet.
- Stir fry pork for 4 or 5 minutes.
- Add water chestnuts & scallions, stir fry another minute or 2.
- Pour in Sauce & bring to a boil, stirring constantly until sauce thickens.
- Serve over the oriental pasta.
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RECIPE SUBMITTED BY
DH of 32 years & I are (most of the time) empty nesters, with 2 DD & 2 DS (ages 29, 27, & twins 23). Have lived in the Sioux Falls, SD area since 1984.
As the oldest daughter of a working mom, having to get supper started was the beginning of my love of cooking. Learning & experimenting with what to "throw in" is half the fun, and anyone who says they can't cook is really saying they don't have the patience or interest (IMHO)! ;-) Using fresh produce from the garden is absolutely my favorite thing to do - winter in South Dakota can get loooong with "cardboard" produce from the grocer. Having grown up in the service, we were exposed to lots of different cultural foods. With a mom who also loved to cook, variety & trying new foods was a true treat!
DD (grrrl genius) joined RecipeZaar at the same time I did, and she'd like me to get *all* my recipes uploaded and use the site, rather than my sending paper copies. We'll see how quickly I accomplish that !