Sweet & Spicy Pork Stir Fry

Sweet and Spicy Pork and Napa Cabbage Stir-Fry with Spicy Noodles

Nancy Harrison

"The Thai sweet chili sauce gives this dish a sweet and spicy flavor. You can adjust the heat level by adding more or less of the sauce or adding additional red pepper flakes to make it flaming hot.

Ingredients

·         12 ounces dry Chinese noodles

·         3 tablespoons soy sauce

·         3/4 cup sweet chili sauce

·         1/2 teaspoon garlic powder

·         1 Tbs Grated fresh ginger

·         3 tablespoons sesame oil

·         1/2 cup soy sauce

·         1/2 teaspoon garlic powder

·         1 (1 pound) pork loin, cut into 2-inch strips

·         2 tablespoons cooking oil

·         2 onions, cut into bite-size pieces

·         1/8 teaspoon crushed red pepper flakes

·         3 tablespoons sweet chili sauce

·         3 cups chopped Napa cabbage

·         3/4 cup sliced celery

·         1 cup sliced carrots

·         3 red bell peppers, chopped

·         2 teaspoons cornstarch

·         1/4 cup cold water

Directions

1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the Chinese noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
2. Whisk together the 3 tablespoons soy sauce, 3/4 cup sweet chili sauce, 1/2 teaspoon garlic powder, the ground ginger, and the sesame oil in a large bowl; add the drained Chinese noodles and toss to coat; set aside
3. Whisk together the 1/2 cup soy sauce and 1/2 teaspoon garlic powder in a large bowl; add the pork and stir to coat. Allow to marinate 5 minutes.
4. Heat the cooking oil in a wok or a large, deep skillet over medium-high heat. Add the pork, onions, and red pepper flakes to the oil; cook until the pork is browned completely. Stir in 3 tablespoons sweet chili sauce, the Napa cabbage, celery, carrots, and bell peppers; cook and stir until vegetables are completely heated, about 5 minutes. Whisk together the cornstarch and water and add to the stir fry, stirring until the mixture thickens. Serve the stir-fry over the noodles.