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.

Recipe Summary

prep:
30 mins
cook:
15 mins
total:
45 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

527 calories; protein 22.1g 44% DV; carbohydrates 72.5g 23% DV; fat 19.3g 30% DV; cholesterol 35.9mg 12% DV; sodium 2131.4mg 85% DV. Full Nutrition

Reviews (110)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/03/2009
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 ever had. The only thing I ommitted was the ginger because I don't like it and I put a few more carrots and only 2 red peppers but followed exactly otherwise. I used the Chinese noodles but a thin spaghetti would also work fine. Very very good. Thank you. Read More
(38)

Most helpful critical review

Rating: 3 stars
07/14/2011
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 to less than 1/4 cup and the sesame oil to 1 Tbsp or less. Sesame oil has a really strong flavor and you don't need a lot. My dish was WAY too sweet and I'm surprised more reviews don't state that. Definitely add more veggies if you have them on hand. Shitake mushrooms would be a good too. Read More
(18)
152 Ratings
  • 5 star values: 99
  • 4 star values: 33
  • 3 star values: 17
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
02/03/2009
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 ever had. The only thing I ommitted was the ginger because I don't like it and I put a few more carrots and only 2 red peppers but followed exactly otherwise. I used the Chinese noodles but a thin spaghetti would also work fine. Very very good. Thank you. Read More
(38)
Rating: 4 stars
03/17/2010
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 then the dry. I used green onions instead of the white- just personal preference. I used only 1 Tablespoon of the sweet chile sauce and the rest I used the garlic chili sauce- we like spicy more than sweet. Instead of napa I used regular cabbage because I had that on hand from a corned beef. This is a forgiving recipe and you can really add or subtract your flavors veggies and spiciness based on your personal preferences. It made a HUGE amount of food. Thanks for sharing. Read More
(26)
Rating: 5 stars
01/28/2009
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 vegetables and meat took away some of the heat from the noodles. If you can stand it the dressed noodles are good by themselves too. Read More
(20)
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Rating: 3 stars
07/14/2011
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 to less than 1/4 cup and the sesame oil to 1 Tbsp or less. Sesame oil has a really strong flavor and you don't need a lot. My dish was WAY too sweet and I'm surprised more reviews don't state that. Definitely add more veggies if you have them on hand. Shitake mushrooms would be a good too. Read More
(18)
Rating: 4 stars
08/09/2010
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 to do with the marinade so I removed the pork and drained it well. I seared the pork first in a very hot wok and then removed it from the pan. Then I browned the onions peppers celery and carrot (which I grated) before adding the pork back in along with the reserved marinade simmered it a bit and then put in the cabbage and sweet chili sauce. For the noodles I used half sweet and half hot chile sauce and cut back the sesame oil a little. This was a bit labor-intensive with all the chopping but we enjoyed it very much. Thanks for the recipe thriftybob. Read More
(12)
Rating: 5 stars
12/14/2010
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 you can follow exactly or adapt to what you have on hand. The fiance licked his plate! Read More
(12)
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Rating: 5 stars
05/11/2009
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! Read More
(12)
Rating: 5 stars
06/05/2009
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 like heat...add more cracked red pepper to the saute. I also used whole wheat angel hair pasta. It does make enough for 6...so cut back if you are cooking for less. Thanks "thriftybob".... I'm sharing this with my CSA!! Read More
(9)
Rating: 5 stars
02/11/2011
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 carrots & red pepper flakes & used green cabbage in place of napa. Just great w/the right amount of spice for me! I had pre-cooked a pork roast(cheaper cut) in the crockpot the day before & seasoned it with sesame oil soy sauce onion garlic & ginger. Wow-sooo good! I just cut it up/shredded & threw it in when the cabbage mixture was almost done. Thank you! Read More
(8)