It was the only casserole dish my father would eat, so my mother cooked it every time there was a big event. When asked what he would want for a particular occasion, my husband invariably says, “Asparagus,” even though he had never eaten it before we got married 25 years ago. It is wonderful and so simple.
| Prep Time: | 30 mins |
| Cook Time: | 15 mins |
| Total Time: | 45 mins |
| Servings: | 6 |
Ingredients
- 12 ounces dry Chinese noodles
- 3 tablespoons soy sauce
- ¾ cup sweet chili sauce
- ½ teaspoon garlic powder
- ¼ teaspoon ground ginger
- 3 tablespoons sesame oil
- ½ cup soy sauce
- ½ teaspoon garlic powder
- 1 (1 pound) pork loin, cut into 2-inch strips
- 2 tablespoons cooking oil
- 2 onions, cut into bite-size pieces
- ⅛ teaspoon crushed red pepper flakes
- 3 tablespoons sweet chili sauce
- 3 cups chopped napa cabbage
- ¾ cup sliced celery
- 1 cup sliced carrots
- 3 red bell peppers, chopped
- 2 teaspoons cornstarch
- ¼ cup cold water
Instructions
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in noodles and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
- Whisk together 3 tablespoons soy sauce, 3/4 cup sweet chili sauce, 1/2 teaspoon garlic powder, ground ginger, and sesame oil in a large bowl; add drained noodles and toss to coat; set aside.
- Whisk together 1/2 cup soy sauce and 1/2 teaspoon garlic powder in a large bowl; add pork and stir to coat. Allow to marinate 5 minutes.
- Heat cooking oil in a wok or a large, deep skillet over medium-high heat. Add pork, onions, and red pepper flakes; cook until pork is browned completely. Stir in 3 tablespoons sweet chili sauce, napa cabbage, celery, carrots, and bell peppers; cook and stir until vegetables are heated through, about 5 minutes.
- Whisk together cornstarch and water in a bowl; add to stir-fry, stirring until mixture thickens. Serve stir-fry over noodles.
- Please note differences in ingredient amounts when following the magazine version of this recipe.
Nutrition Facts
| Calories | 527 kcal |
| Carbohydrate | 73 g |
| Cholesterol | 36 mg |
| Dietary Fiber | 12 g |
| Protein | 22 g |
| Saturated Fat | 4 g |
| Sodium | 2131 mg |
| Sugars | 19 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
It was okay, a little sweet. I added siracha.
A lot of work for a stir fry recipe that tastes like any other stir fry recipe. The water from the veggies makes the sauce very watered down.
Made this recipe using a piece of very lean pork butt, only one onion, 1 1/2 T toasted sesame oil and low sodium soy sauce. The flavor was wonderful & my husband and I both loved it! Will most definitely be making this
Great recipe!
Needed a good way to use up my napa cabbage and this was pretty delicious! I subbed a few things as usual, like chicken for pork, real garlic ginger for dried, and green for red bell pepper. It was a bit salty so I added some fresh napa cabbage to crunch on on the side.
Absolutely delicious!!
OUTSTANDING! This recipe is restaurant quality. It is the best Asian recipe I have ever made at home. I used angel hair pasta and omitted the red bell peppers and celery. My tip is to cut the pork and make the marinade first. Then chop all the vegetables while marinading. So good!
This was a great find it turned out superb. Though I did make some changes I did not use carrots I replaced them with bok choy. I used fresh minced garlic and fresh ginger. I also used 3 tiny bell peppers that were yellow red and orange due to wanting that to have a more subtle bell flavor!
I’m giving this 5 stars because it has 4.5 stars already and I do not want to alter the consensus. But I did not follow this recipe. I followed the meat marinade, the chili/soy sauce for the noodles, and the additional chili sauce/thickener at the end. I completely changed the vegetables and spices. I ended up with a delicious sweet chili sauce dish, which is totally different from the Asian entrees I usually make. Thanks for what I consider wonderful tips on how to properly use sweet chili sauce.
I did not have any sweet chili sauce so just used a combo of chili and hoisin sauce. Probably more heat than there should of been but still came out pretty good. Loved the veggie noodle combo.
Wonderful flavors. First time using Chinese dry noodles and they were good. Next time a few less veggies and more pork (or chicken).
This was a bit of prep work but worth it for this stir fry. I had to use green cabbage but that worked just fine. Made the recipe as directed. It was sweet but spicy. I used a bit of Sambal Oelek for the spice as well. I will make this again. The family enjoyed it
Made this today. Since I am cooking for two, I used 1/2 lb finely shaved pork. Used only 3 TBSPs soya sauce and 1 TBSP oyster sauce for marinade. I minced two cloves of garlic and 1 TBSP of fresh ginger half of which I added to the marinade. I also tossed in the red pepper flakes in with the meat and let it sit while I chopped veges and made noodles. I cooked 1/3 of a pound of chinese egg noodles. While the noodles were cooking I sautéed the remaining garlic and ginger in 1TBSP sesame oil, then added 1/4 cup chili sauce, then tossed with drained cooked noodles. I cut up 2 cups of napa cabbage, (what I had left in the fridge) sliced one small carrot thin, one smaller stalk of celery sliced thin, 1/2 a small onion, 1/2 cup each of sliced red and green pepper. I heated 1 TBSP peanut oil and 1/2 TBSP sesame oil and stir fried meat until just cooked and still slightly pink, then removed from pan. I then stirfried onions, carrots and celery for one minute adding meat juices from reserved meat. Added peppers, meat, cabbageand 1 TBSP chili sauce and stirfried for another minute or two, then added noodle mixture. Mixed 1 TBSP cornstarch with 1/4 cup of chicken broth tossed in the pan and stir fried until sauce was thickened and stirfry hot. Served with finely chopped green onion. This recipe as I have noted would serve three or four. It was delicious. I think with the original proportions the recipe would be equally delicious, except use fresh ginger and garlic and chicken broth. It
Yummy. However, don’t do what I did. I used 1/2 cup of sweet chili sauce and 1/4 cup chili garlic sauce and crushed red pepper in the sauce and let it sit all day. The noodles were so spicy that we ate them with tears running down our face because they were still good. I think 1 onion and 1 red pepper is plenty. Anything more would be overpowering. Next time, I would add more cabbage.
Made it with bok choy as I could not get nappa cabbage. I thought it was a very good recipe. I used udon for the noodles. Bf gave it 4 stars as he would have liked shiitake mushrooms and more spice (for me was perfect spice). I will make it again.
Omitted the pork t make it vegetarian. Delicious.
Such a lovely flavour to this sauce. Easily made from store cupboard ingredients. It was quite spicy, which the family enjoyed. I really liked putting the sauce on the noodles – I’ll use that method again for any noodle dish, but I’m sure I’ll be back to use this recipe again. Maybe next time I’ll photograph it before I eat it!
Wow, was this delicious!! My family loves this. I’m actually going to try doing this with chicken and a teriyaki sauce since my wife doesn’t do spicy very well. I LOVE this recipe!
I used veggies I had: mushrooms, onion, carrot, broccoli, yellow pepper, and a can of bean sprouts. I’m a bit of a sugar bear but this was a little sweet even for me. I would make it again but I’d look for a way to dilute the sweet chili sauce in some way. That being said, I enjoyed it
I used chicken breast instead of pork and served it over quinoa instead of noodles. I reduced the sauce intended for the noodles by half and add 1 Tbs of chili paste (my husband loves spicy) I didn’t have cabbage so I added fresh broccoli. A completely different spin on this recipe, but it was delicious cutting out the carbs and adding the fiber. I love easy recipes that result in a lot of flavor.
My husband and I absolutely love this recipe, and make it often. I have a pantry full of homemade pepper jelly and I found it works well for a substitute for sweet Thai chili sauce. When I make the noodles, I combine them with the stir fry before serving. I also sub real ginger and garlic for the powder. The fresh ginger flavor really adds so much to this recipe.