lattice chicken pot pie
Mexican street corn pasta
chicken Ghiveci
creamy chicken tortilla soup, jalapeno jack popovers
butter basted ribeyes, twice baked potatoes, broccoli
brisket tacos, pinto beans
pork souvlaki, naan

Friday, June 24, 2011

Pork Canton Noodles

Canton noodles are my most favorite discovery in the Asian market. They are ridiculously horrible for you, but super tasty, isn't that how it always is? C asked why I was putting cabbage in everything lately. I was curious as to why, seeing how he loves cole slaw (shudder.) He doesn't seem to think that cole slaw qualifies as cabbage. I think he is pretty silly. This dish is delicious, cabbage or not. I am still unsure how to cook the Canton noodles since there are no instructions on the package, but it seems to cook up in boiling water the same amount of time it takes to stir fry the pork and veggies. I bet they planned it that way...
Pork Canton Noodles

1 tablespoon vegetable oil
3/4 pound pork, sliced thin
1/2 bell pepper, sliced thin
3 carrots, cut into matchsticks
1/4 onion, sliced thin
1/2 cup shredded cabbage
1/2 cup snow peas
5 mushrooms, sliced
1 clove garlic, minced
1/2 cup chicken broth
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon Sriracha sauce
1 teaspoon toasted Sesame oil
1 package Canton noodles, prepared per package directions (if you can find them)

Heat the oil over medium-high heat in a wok.  Add the pork and stir dry for 1 to 2 minutes.  Add the bell pepper, carrots, onion, cabbage, snow peas, and mushrooms to the wok and stir fry 3 to 5 minutes, until the vegetables are crisp tender.  Add the garlic and saute for 30 seconds.

Combine the chicken broth, soy sauce, oyster sauce, Sriracha and Sesame oil in a small bowl.  Pour the mixture over the pork and vegetables.  Stir in the prepared Canton noodles.  Serve.
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