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Stir Fried Pork with Rice Noodles<\/p>\nStir Fried Pork with Rice Noodles<\/p>\n
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10 oz. rice noodles, cooked al dente<\/p>\n
12 oz. boneless pork, cut into bite sized pieces<\/p>\n
2 T. vegetable oil, divided<\/p>\n
5 cups broccoli florets<\/p>\n
8 oz. button mushrooms, sliced<\/p>\n
1 lg. sweet pepper, sliced<\/p>\n
1\/4 cup Mae Ploy sweet chili sauce<\/p>\n
1\/4 cup Kikkoman low sodium soy sauce<\/p>\n
1 1\/2 T. Huy Fong chili garlic sauce<\/p>\n
1\/4 cup dry white wine<\/p>\n
2 tsp. sesame oil<\/p>\n
pinch of salt<\/p>\n
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Cook rice noodles in a large pan to al dente, drain and rinse with water and reserve. (mine took around 5 mins.) In a large skillet on medium high, add 1 T. vegetable oil and the pork, cook stirring until done, about 5 mins. Remove from the heat and place in a covered bowl. In the same skillet on medium heat, add 1 T. vegetable oil and the sliced mushrooms along with a pinch of salt and cook stirring for 5 mins. Next, add the broccoli, pepper, and wine and cook until softened, 5 to 7 mins. Add the cooked pork and noodles to the skillet and toss to combine. Mix the chili sauce, soy sauce and chili garlic sauce in a small bowl, then pour into the skillet. Toss and cook until the pork and noodles are heated through, 4 mins. Drizzle with sesame oil and serve hot.<\/p>\n","protected":false},"excerpt":{"rendered":"
Stir Fried Pork with Rice Noodles 10 oz. rice noodles, cooked al dente 12 oz. boneless pork, cut into bite sized pieces 2 T. vegetable oil, divided 5 cups broccoli florets 8 oz. button mushrooms, sliced 1 lg. sweet pepper, sliced 1\/4 cup Mae Ploy sweet chili sauce 1\/4 cup Kikkoman low sodium soy sauce 1 1\/2 T. Huy Fong chili garlic sauce 1\/4 cup dry white wine 2 tsp. sesame oil pinch of salt Cook rice noodles…<\/p>\n