Ingredients
- 12 ounces boneless pork loin (trimmed of fat and cut into thin strips)
- 1 tablespoon sesame seeds
- 1 tablespoon fresh ginger, grated
- 4 garlic cloves, minced
- 1/3 cup low-sodium chicken broth
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 1/2 teaspoon cornstarch
- 1 teaspoon granulated sugar
- 1/2 teaspoon hot sauce (sriracha sauce)
- 4 ounces dry egg noodles (Chinese egg noodles)
- 1 cup celery, sliced
- 1 medium red bell pepper (seeded and cut into strips)
- 3 cups bok choy, coarsely shredded (or napa cabbage)
- 8 ounces sliced bamboo shoots (rinsed and drained) (1 can)
- 6 tablespoon green onion, thinly sliced
- 2 teaspoons sesame oil (toasted)
How to Make
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Step 1: In a bowl combine meat, sesame seeds, ginger, and garlic. For sauce, in another bowl combine the next six ingredients (through sriracha sauce).
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Step 2: Cook noodles in lightly salted boiling water according to package directions; drain. Rinse with cold water; drain again.
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Step 3: Coat a wok or large skillet with cooking spray; heat over medium-high heat. Add celery and sweet pepper; cook and stir 4 minutes. Add bok choy, bamboo shoots, and green onions; cook and stir 2 minutes. Remove vegetables from wok.
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Step 4: Add sesame oil to wok,; add meat mixture. Cook and stir 2 to 3 minutes or until meat is no longer pink. Push from center of wok. Stir sauce; add to center of wok. Cook and stir 1 to 2 minutes or until thickened and bubbly.
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Step 5: Stir in cooked noodles and vegetables. Cook and stir 2 minutes or until heated through.
Tips & Variations
- Nonstick cooking spray
We hope you enjoy this recipe!
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