FoodReference.com (Since 1999)
RECIPE SECTION - Over 10,000 Recipes

 

You are here > Home > Recipes

Meat RecipesPork Recipes page 1PORK STIR FRIES >>>>> >  Kung Pao Pork, Sesame Noodles

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

KUNG PAO PORK OVER SESAME NOODLES

Chinese rice stick noodles are very thin and white and can be found in most large grocery stores in the Asian-foods, aisle.
Prep: 15 min - Cook: 20 min
4 Servings

 

Ingredients

• 1 tablespoon vegetable oil
• 1 bag (1 lb) broccoli slaw mix*
• 1 lb pork boneless loin, cut into 1/2-inch pieces
• 1 medium red bell pepper, cut into 1/2-inch pieces
• 1/2 cup water
• 1/2 cup spicy Sichuan (Szechuan) stir-fry sauce
• 1 tablespoon honey
• 1 package (6 or 7 oz) rice stick noodles
• 2 teaspoons sesame or vegetable oil
• 2 tablespoons salted peanuts
 

Directions

1. Heat 12-inch nonstick skillet over medium-high heat. Add vegetable oil; rotate skillet to coat bottom. Add broccoli slaw; stir-fry 2 to 3 minutes or until crisp-tender. Remove broccoli slaw from skillet; keep warm.

2. Add pork to same skillet; stir-fry over medium-high heat 5 to 6 minutes or until brown. Stir in bell pepper and water. Cover and cook 3 to 4 minutes, stirring occasionally, until pork is tender. Stir in stir-fry sauce and honey; reduce heat. Simmer uncovered 1 to 2 minutes.

3. Meanwhile, in 4-quart Dutch oven, heat 3 quarts water to boiling. Add noodles. Boil 3 minutes; drain. In large bowl, toss noodles and sesame oil. Divide noodles among 4 individual serving bowls. Top with broccoli slaw and pork mixture. Sprinkle with peanuts.

*1 bag (1 Ib) coleslaw mix can be substituted for the broccoli slaw mix.
 

Nutrition
1 SERVING: Cal 510 (Cal From Fat 160), Fat 18g (Sat Fat 4g), Chol 70mg, Sodium 1,480mg, Carbs 55g (Fiber 6g), Pro 33g
% DAILY VALUE: Vit A 64%, Vit C 100%, Calc 8%, Iron 16%
EXCHANGES: 3 Starch 2 Vegetable, 3 Lean Meat, 1 Fat
CARB. CHOICES: 3½

 

 

RELATED RECIPES

  Home   |   About Us & Contact Us   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2016 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.
 

FoodReference.com Logo

 

 

Popular Pages