Monday, February 22, 2010

Spicy Noodle Stir-Fry

Monday, February 22, 2010
I love stir-fry.  Let me tell you why.  You can make it with virtually anything you have leftover in your fridge.  Leftover chicken that didn't get cooked earlier this week?  Stir-fry it.  Extra veggies?  Stir-fry!  Just add a simple asian sauce and your good to go.  You never even have to make it the same way twice (I mean I guess you could if you wanted to).  Like tonight for example.  I had leftover pork from the other night in the freezer (because my sister requested pork and then didn't come over in time for dinner...don't get me started).  SO here's what I did and what I'm going to share with you.  (Because my hubby said it's my best stir-fry yet)

Spicy Noodle Stir-Fry

1 (6 oz) pkg Japanese noodles (like Chuka Soba), uncooked and crumbled
3 Tbsp low-sodium soy sauce
2 Tbsp fresh lime juice
1 Tbsp chili sauce (if you don't want a spicy stir fry, or you are just sensitive to spice, then omit or decrease this ingredient.  This makes a spicy stir-fry).
2 tsp fish sauce
2 cloves of garlic
1 tsp grated fresh ginger
1 lb (more or less) boneless center cut pork loin chop
1/4 c fat-free reduced sodium chicken broth
1 tsp cornstarch
1 Tbsp olive oil
medium red bell pepper, sliced
5 oz matchstick carrots
1 (6 oz) bag fresh snow peas
sliced green onion (optional)
1 bottle of wine

Cook noodles according to package directions, omitting salt or fat.  Drain and keep warm.
While pasta cooks, mix soy sauce and next 5 ingredients.  Combine pork and 2 Tbsp soy sauce mixture.  Let pork marinate (for 30 minutes if you have the time, or) while you slice the pepper.  Add chicken broth and cornstarch to remaining soy mixture; set aside.
Heat oil in a large non-stick skillet over medium-high heat.  Add pork.  Saute till cooked through.  Add vegetables and saute for 3-5 minutes till peas are crisp but tender.  Add remaining soy mixture to noodles and toss.  This will prevent the noodles from sticking together when added to the pot and help the other ingredients mix evenly.  Add noodles to the pan; stir.  Cook 1 minute till sauce thickens and heated through.  Top with green onions for garnish if desired.  Serve immediately. Drink the wine (duh).  

Now I encourage you to make the stir-fry experience your own.  You have leftover beef? Chicken?  Use them both if you want.  Like mushrooms?  Add them.  Like onions?  Add 'em.  Prefer broccoli over snow peas?  Why not?  Just throw your favorite ingredents together.  It's a great way to use leftovers and extras.  The recipe above makes a spicy stir-fry (David says it isn't spicy enough.  He is a rare breed of fire eater.  I, however, had clear a clear sinus passage by the end of the meal.)  It's all up to your own discretion.  



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