“This is something we make quite often at my house. My teenage sons love this! I usually double the recipe and triple the sauce. The great thing is you can make it as spicy as you would like...if you don't like it spicy, leave the chili puree out. I usually increase the chicken broth a little to cut the salt of the soy sauce. Cook time includes only 15 minutes of marinade time. Of course it will taste better if you marinate it longer.”
READY IN:
50mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon dry sherry (optional)
  • 1 tablespoon finely chopped garlic
  • 1 teaspoon lime zest
  • 12 lb pork tenderloin or 12 lb pork cutlet, cut into 1 inch strips
  • 8 ounces uncooked dried flat wide chinese noodles, broken into 2 inch pieces (you can subsitute fettuccine, vermicelli or thin spaghetti)
  • 2 teaspoons sesame oil
  • 14 cup chicken broth
  • 2 tablespoons soy sauce (low sodium)
  • 2 tablespoons finely chopped cilantro
  • 2 teaspoons sugar
  • 2 teaspoons cornstarch
  • 2 teaspoons chili-garlic sauce
  • 1 cup diagonally sliced 1 inch green onion

Directions

  1. In a medium bowl stir together soy sauce, sherry, garlic and lime peel; toss with pork. Marinate in fridge for at least 15 minutes or up to 8 hours.
  2. Cook noodles according to package directions. Rinse, drain and set aside.
  3. In deep skillet or wok heat sesame oil; add pork. Cook over med high heat; stirring occasionally until cooked through (4-6 min). Remove from heat.
  4. In small bowl whisk together all remaining ingredients (except onions). Stir into pork mixture. Add green onions; and cook until it comes to a boil (1-2 minutes).
  5. Add noodles. Toss gently and continue to cook until heated through and noodles start to brown (3-5 minutes).

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