Prep Time: 10 mins
Total Time: 20 mins
Servings: 2
About This Recipe
“A super dish for two!”
Ingredients
1teaspooncanola oil
2 (3ounce) packages pork ichiban soup
2teaspoonssoy sauce
4teaspoonsketchup
1teaspoonWorcestershire sauce
1teaspoonsugar
1/2 teaspoonsesame oil
4clovesgarlic, minced
1/4 teaspooncrushed red pepper flakes
1/2 lblean boneless pork, cut into strips
3cupsthinly chopped bok choy or 3cupsthinly chopped napa cabbage
1 (8ounce) cans bamboo shoots, drained and rinsed
1 (8ounce) cans sliced water chestnuts, drained
1 (8ounce) cans mandarin orange segments, drained,liquid reserved
1/2 cupshredded carrot
2green onions, cut into 1 inch pieces
1 (1/4 inch) slice ginger, minced
Directions
Cook noodles with out flavor packet for 3 minutes or until just tender.
Drain and set aside.
Combine soy sauce, ketchup, worcestershire sauce, sugar, sesame oil.
Set aside.
Pour oil into a hot wok or large, heavy skillet.
Add garlic, ginger and red pepper, cook for 20 seconds.
Add pork and stir fry for 2 minutes.
Add cabbage, bamboo shoots, water chestnuts, carrot and onion.
Stir fry for 3 minutes.
Add the noodles, mandarines and sauce, heat through.
Add a bit of the mandarine juice if needed and toss to coat.
Remove and serve with rice and spring roll.
(you can use the flavor packets from the noodles for the rice if you like).
Reviews
“Low fat and full of flavor. I actually used 1.5 tsp of crushed red pepper flakes,we like it hot:) I found that it needed a lot of sause and for my measurements I used tablespoons not teaspons.Thank you.”
“This was deliscious and easy to make.A very flavourful one stop meal.Thanks DiB’s..”