8 oz dried chow mein udon noodles
(Asian-style
spaghetti)*
3 Tb vegetable oil, divided
2 Tb dry Sherry
1 tsp cornstarch
2 Tb soy sauce
1 Tb mild-flavored (light) molasses
2 tsp canned unsweetened coconut milk*
2 tsp curry powder
1 tsp chili-garlic sauce*
3 Tb finely chopped peeled fresh ginger
2 large garlic cloves, minced
2 green onions, cut into 1-inch pieces
2 jalapeño chilies, seeded, chopped
9 oz pork tenderloin, cut into
1x1/2x1/4"
2 cups thinly sliced Napa cabbage
3/4 cup matchstick strips red bell pepper
3/4 cup matchstick strips green bell pepper
4 Tb finely chopped fresh cilantro
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Cook noodles in large pot of boiling salted water until just
tender but still firm to bite, stirring occasionally. Drain. Return
to pot and mix in 1 tablespoon oil. Stir Sherry and cornstarch in
small bowl to blend. Mix in next 5 ingredients.
Heat 2 tablespoons oil in large nonstick skillet over high heat.
Add ginger, garlic, green onions, and chilies. Sauté until
fragrant, about 1 minute. Add pork, cook 1 minute. Add cabbage, and
all bell peppers. Stir-fry until pork is cooked through, about 2
minutes. Stir Sherry seasoning mixture and add; simmer until sauce
thickens, stirring often, about 2 minutes. Add pork sauce to noodles
in pot. Toss over medium-high heat until noodles are heated and
coated with sauce, about 2 minutes. Mix in 2 tablespoons cilantro.
Transfer to bowl. Sprinkle with 2 tablespoons cilantro.
*Available at Asian markets and in the Asian foods section of
most supermarkets nationwide.
Any meat, such as chicken or lamb can be substituted.
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