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My review
Sweet and Spicy Pork and Napa Cabbage Stir-Fry with Spicy Noodles
14
thriftybob
"The Thai sweet chili sauce gives this dish a sweet and spicy flavor that my kids love. You can adjust the heat level by adding more or less of the sauce or adding additional red pepper flakes, if you like it really hot."
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Ingredients
45 m servings 527Original recipe yields 6 servings
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Directions
{{model.addEditText}} Print- 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.
- 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
- 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.
- 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.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
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Reviews
Read all reviews 99137 Ratings
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Most helpful positive review
2/3/2009
I was looking for a recipe to use some pork tenderloin strips I had in the freezer. I hit the jackpot. I took this over to a casual family dinner and they said it was the best stir fry they had ...
Most helpful critical review
7/14/2011
I do like the versatility of this recipe. It's adaptable to whatever meat/veggies you want. One major change I would make if i were to make this dish again is to reduce the sweet chili sauce t...
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2/3/2009
I was looking for a recipe to use some pork tenderloin strips I had in the freezer. I hit the jackpot. I took this over to a casual family dinner and they said it was the best stir fry they had ...
3/17/2010
I made this last night with a couple of modifications. I used spaghetti instead of chinese noodles because that is what I had on hand. I also used fresh garlic and ginger- taste so much better...
1/27/2009
Loved this receipe, had to use flank steak instead of pork. I thought the vegetabes and meat mixture was bland, but boy o boy, mixed in with the noodles the taste was outstanding. The vegetable...
7/14/2011
I do like the versatility of this recipe. It's adaptable to whatever meat/veggies you want. One major change I would make if i were to make this dish again is to reduce the sweet chili sauce t...
12/7/2010
This recipe is so versatile! Thank you! I used left over pork roast that was marinated asian style, fresh garlic and ginger because I had them on hand, and angel hair pasta. Love recipes that yo...
5/10/2009
This just sounds good but, not having a piece of pork in the house forced me to use chicken tenders which were already thawed. Simply put, outstanding. Loved the sauce; just right!
8/7/2010
I didn't change the ingredients much in this dish except to use fresh garlic and ginger instead of dried. I did change the way it is put together a little, though. This recipe doesn't say what...
6/5/2009
I joined a CSA this year and didn't know what to do with nappa cabbage and found this recipe. Awesome, just awesome. I substituted chicken breast. Just a nice heat...just as is. If you really...
2/11/2011
Wow, hubby & I really liked this, the kids not-so-much. Based on what i had available, unintentional or otherwise:), I made a couple of changes. I halved the sesame oil(ran out), deleted the car...