Monday, 12 May 2014

Pork Noodle Stir-Fry

1/2 pound pork loin sliced into thin strips
1 tablespoon vegetable oil
6 ounces sugar snap peas
1 onion, quartered
2 heads baby bok choy, chopped
1/3 cup VH garlic hoisin sauce
1 tablespoon VH reduced sodium soy sauce
1 1/2 tablespoons toasted sesame oil
1 teaspoon fresh shredded ginger
1 clove garlic, pressed
1/4 cup GF chicken broth
140 grams prepared buckwheat ramen noodles
pinch red pepper flakes

In a bowl, mix together the hoisin sauce, soy sauce, sesame oil, ginger and garlic; add pork and marinate for an hour.
Bring vegetable oil to high medium-heat in a wok or large skillet; add chicken mixture and cook until pork is cooked through.
Add onion and snap peas and stir-fry until tender but still crisp.
Add the bok choy and cook for another couple of minutes, until softened.
Add the chicken broth and the ramen noodles along with the hot pepper flakes.
Heat through and serve.

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