Spicy noodle-and-pork stir-fry

4 Servings

Ingredients

Quantity Ingredient
8 ounces Vermicelli; uncooked
3½ tablespoon Soy sauce
1½ teaspoon Fresh ginger; minced
1¼ teaspoon Curry powder
8 ounces Pork loin; trimmed, cut into thin 2\" strips
1 teaspoon Canola oil
1 small Onion; coarsely chopped
2 larges Celery stalk; thinly sliced
½ medium Red or green pepper; cut in 1 1/4\" strips
½ cup Chicken broth
1½ teaspoon Sesame oil

Directions

Cook vermicelli in a large pot of boiling water until just tender. Drain, rinse with cold water and set aside.

Meanwhile, in a medium bowl, stir together soy sauce, ginger, curry powder and pork. Set aside to marinate for 10 minutes.

In a large no-stick frying pan, warm canola oil over medium-high heat until hot but not smoking. Add onions, celery and peppers and cook, stirring, for about 4 minutes, or until onions soften slightly. Stir in the pork and marinade. Cook, stirring, for about 3 minutes, or until pork strips are almost cooked through.

Stir in broth, sesame oil and vermicelli. Bring to a boil. Cook, stirring, for 1 to 2 minutes, or until most of the liquid is absorbed.

Recipe by: 75

Posted to recipelu-digest Volume 01 Number 473 by James and Susan Kirkland <kirkland@...> on Jan 07, 1998

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