The stir fry noodles are rather tasty. Included in the disk are mushrooms, spinach, and a sweet and spicy brown sauce. Tossed with the pork it was the perfect one dish meal. Other ingredients could be substituted in for the pork such as chicken, tofu, or shrimp. My husband’s vote it to have shrimp in it the next time I make this dish, which will definitely be soon!
Stir-Fried Chinese Egg Noodles with Pork (adapted from Cooking Light)
8 oz. Chinese egg noodles
1 T. canola oil
1 lb. pork, cut into 1 inch pieces
1 c. sliced mushrooms
5 garlic cloves, minced
3 green onions, diagonally sliced
¼ c. reduced sodium soy sauce
1 T. brown sugar
1 ½ T. fresh lime juice
1 T. sesame oil
1 T. ketchup
1 T. chile paste
2 cups spinach, trimmed
3. Combine the soy sauce, brown sugar, lime juice, sesame oil, ketchup, chile paste, pepper, and salt in a bowl and mix well. Pour the mixture into the pan with the pork and bring to a boil.
4. Add the noodles to the pan and toss to coat. Stir in the beaten egg and cook for 3 more minutes. Add spinach and heat until it just begins to wilt. Remove from heat and toss.
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