Spicy Sesame Pork Stir Fried Noodles

A quick and easy weeknight meal that rivals even the best take-out spot. Loaded with flavour and easily customizable with your favourite vegetables, these stir fried noodles make fantastic use of affordable ground pork.

 

Cut: Ground Pork
Prep Time: 15 minutes

Cook Time: 20 minutes
Number of Servings: 4

 

Ingredient:

  • 2 Tbsp (30 mL) canola oil

  • 1 onion, diced

  • 3 garlic cloves, minced

  • 1 Tbsp (15 mL) minced fresh ginger

  • 1 lb (500 g) ground pork

  • 1/2 tsp (2 mL) salt

  • 1/4 tsp (1 mL) pepper

  • 1/4 tsp (1 mL) red pepper flakes

  • 3 cups (750 mL) chopped cabbage

  • 1 red bell pepper, sliced

  • 1/2 cup (125 mL) reduced sodium soy sauce

  • 1/2 cup (125 mL) reduced sodium chicken broth

  • 2 Tbsp (30 mL) brown sugar, packed

  • 1 Tbsp (15 mL) Sriracha

  • 1 Tbsp (15 mL) sesame oil (or less, to taste)

  • 2 tsp (10 mL) cornstarch mixed with 2 tsp water

  • 1/4 cup (60 mL) chopped fresh basil leaves

  • chopped green onions, for garnish

  • sesame seeds, for garnish

  • lime wedges, for serving

  • 250 g wide rice noodles, cooked according to package directions.

Directions:

  1. In a very large skillet (or braising pan) over medium-high heat, warm the oil. Stir in the onion and cook for 3-4 minutes, until softened. Stir in the garlic and ginger. Cook for a minute, then stir in the ground pork. Cook for about 5 minutes, breaking up the meat with the back of a wooden spoon. Season with the salt, pepper, and chili flakes.

  2. Stir the vegetables into the pork, and cook until they’re softened, about 5 minutes.

  3. Meanwhile, combine the soy sauce, chicken broth, brown sugar, sriracha, and sesame oil in a small bowl. Pour this over the ground pork mixture and stir to combine. Bring to a simmer, then add the cornstarch/water mixture. Simmer the pork and vegetables until the sauce is thickened, about 3 minutes. Stir in the fresh basil. Taste and season.

  4. If your skillet is large enough, add the cooked rice noodles to the stir fried pork and vegetables, tossing to combine. If your skillet is on the smaller side, divide the noodles into bowls and top with the stir fried pork and noodles. Garnish with chopped green onions, sesame seeds, and lime wedges. Serve immediately.

    Note: Use broccoli or zucchini instead of the cabbage.

Nutritional Analysis:

 

YIELD:

4 servings.
 

SERVING SIZE:

1 1/4 cups (310 mL).

Per Serving
Calories 320
Total Fat 15 g
Saturated Fat 2.5 g
Cholesterol 65 mg
Carbohydrates 20 g
Fiber 3 g
Sugars 12 g
Protein 28 g
Sodium 1640 mg
Potassium 580 mg
 

Source: Renée Kohlman

 
 
DinnerDorothy Cut: Lean Ground, Method: Stir-fry