Soba Noodle Stir Fry |
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Makes 2 servings. Recipe adapted from AARP.
Ingredients 4 ounces soba or rice noodles 6-8 ounces pork tenderloin trimmed 3 tablespoons water 2 tablespoons Shao Hsing rice wine or dry sherry (see Note) 1 tablespoon reduced-sodium soy sauce 1 teaspoons cornstarch 1-1/2 teaspoons peanut oil or canola oil 1/2 medium onion, thinly sliced 8 ounces bok choy (about 1/2 medium head), trimmed and cut into long, thin strips 1-1/2 teaspoons chopped garlic 1-1/2 teaspoons chile-garlic sauce (see Note) 1 teaspoon toasted sesame seeds Nutritional info per serving Calories: 374 Total fat: 6g Cholesterol: 55mg Sodium: 775mg Total Carbs: 51g Dietary Fiber: 2g Protein: 29g Potassium: 975mg |
Directions
Note
Shao Hsing (or Shaoxing) (a seasoned rice wine) and chile-garlic sauce are available in the Asian section of some supermarkets markets and in Asian food markets.
- Bring a large saucepan of water to a boil. Add noodles and cook according to package directions. Drain, rinse with cold water and set aside.
- Meanwhile, slice pork into thin rounds; cut each round into matchsticks. Whisk water, rice wine (or sherry), soy sauce and cornstarch in a small bowl.
- Heat oil in a large skillet over medium heat. Add onion and cook, stirring occasionally, until beginning to soften, 2 to 3 minutes. Add bok choy and cook, stirring occasionally, until beginning to soften, about 5 minutes. Add the pork, garlic and chile-garlic sauce; cook, stirring, until the pork is just cooked through, 2 to 3 minutes.
- Whisk the cornstarch mixture again, add it to the pan and bring to a boil. Cook, stirring, until the sauce has thickened, 2 to 4 minutes. Serve the pork and vegetables over the noodles. Sprinkle toasted sesame seeds on top.
Note
Shao Hsing (or Shaoxing) (a seasoned rice wine) and chile-garlic sauce are available in the Asian section of some supermarkets markets and in Asian food markets.
