Pork Snow Pea Stir-Fry with Rice Noodles
Equipment
- Large skillet
- Large pot
- Colander
Ingredients
- 8 oz rice noodles
- 1 lb pork loin, thinly sliced
- 2 cups snow peas
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, minced
- 1/4 cup soy sauce
- 2 tbsp hoisin sauce
- 2 tbsp vegetable oil
- 1 tsp sesame oil
- 4 green onions, sliced
Instructions
- Bring a large pot of water to a boil and cook the rice noodles according to package directions. Drain and set aside.
- Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the sliced pork and cook until it is no longer pink, about 4 minutes.
- Add the minced garlic and ginger to the skillet. Stir for 30 seconds until fragrant.
- Add the snow peas and cook for 2 minutes, stirring often, until they turn bright green but stay crisp.
- Stir in the soy sauce, hoisin sauce, and sesame oil. Add the drained noodles and toss everything together until the noodles are coated and heated through.
- Remove the skillet from the heat and sprinkle the sliced green onions over the top before serving.
Notes
Slice the pork as thin as possible before cooking so it finishes quickly and stays tender. If the snow peas look extra thick, give them an extra minute in the pan but stop before they turn dull. Leftovers reheat well in a skillet with a splash of water to loosen the noodles.
Course: Main Course
Cuisine: Asian
Equipment: Large skillet, Large pot, Colander
Cuisine: Asian
Equipment: Large skillet, Large pot, Colander