Fried Pork Noodles
The whole family will be asking for seconds of this tasty dish, on the table in 40 minutes.
- In a medium bowl, whisk together 2 tbsp of the soy sauce, 2 tbsp of the corn starch and sesame oil. Add sliced pork and cover with marinade; set aside for 15 minutes.
- In a large pot, boil water, over medium high heat; cook boy choy for 1 minutes. Remove pot from heat. Remove bok choy and rinse with cold water; set aside. Add rice noodles to pot of hot water; soak for 5 minutes, stirring several times to separate. Drain and rinse in cold water; set aside.
- In a large non-stick sauté pan, heat 1 tbsp of the oil over medium-high. Stir fry pork, 4 minutes, or until cooked. Remove from pan and set aside. Add remaining oil. Stir fry peppers for 2 minutes; set aside with pork. Add green onion, garlic, ginger and chili flakes (if using) and stir-fry for another 30 seconds.
- Pour in broth, hoisin sauce, remaining soy sauce; bring to boil. Combine remaining cornstarch with 1 tbsp hot water; add to simmering sauce and stir constantly until thickened.
- If needed, rinse rice noodles under running water to separate. Return pork, peppers, bok choy and rice noodles to the pan; mix well to coat in sauce. Return to simmer and cook 2-3 minutes or until noodles are tender. Serve garnished with more sliced green onions, if desired.
- Looking for a kick? Add ½ tsp (3 mL) hot pepper flakes after adding the ginger.
- If you prefer, substitute the bok choy for broccoli.
Recipe Made With
CAMPBELL'S® Ready to Use Pork Ramen Broth
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