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Chinese Pork With Noodles
Prep Time:
15 minutes
Cook Time:
10 minutes
4 servings

3/4 pound pork for stir fry

1 tablespoon chili oil

4 cloves garlic, minced

1 bunch green onions

1 red bell pepper

1 green bell pepper

4 ounces dry Chinese egg noodles

3 teaspoons sesame oil

1/3 cup dry sherry

1/4 cup soy sauce

2 teaspoons corn starch

1 1/2 cups fresh bean sprouts

1/4 cup chopped Italian flat-leaf parsley

1 tablespoon sesame seeds


Place pork, chili oil and garlic in a 1-gallon sealable plastic bag. Turn to coat; set asi
de to marinate 10 minutes.
Meanwhile, bring 2 quarts water to a boil in a 4-quart pot. Cut green onion tops into 1-in
ch pieces; thinly slice white ends. Remove seeds from bell peppers; cut into 1-inch pieces
Cook noodles in boiling water over High heat 1 to 2 minutes. Drain; set aside.
Heat a wok or large nonstick skillet over high heat 3 minutes. Add pork; stir fry 2 minute
s, until no longer pink. Do not overcook. Remove from pan; cover to keep warm.
Heat 2 teaspoons sesame oil in same wok or skillet. Stir fry bell peppers and onions 2 min
utes, just until crisp-tender. Remove from pan.
Pour sherry into pan and boil 2 minutes or until reduced by half. Combine soy sauce, corns
tarch and 1 teaspoon sesame oil; add to sherry in pan. Stir in pork and vegetables. Add no
odles, bean sprouts and parsley; toss with stir-fry mixture 1 to 2 minutes, until heated t
hrough. Sprinkle with sesame seeds and serve immediately

Nutritional Information

No Nutritional Information Available


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