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Chinese Pork With Noodles

H-E-B Cooking Connection


Quick and easy

Quick and easy

Quick and easy

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 aside to marinate 10 minutes.

Meanwhile, bring 2 quarts water to a boil in a 4-quart pot. Cut green onion tops into 1-inch 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 minutes, 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 minutes, just until crisp-tender. Remove from pan.

Pour sherry into pan and boil 2 minutes or until reduced by half. Combine soy sauce, cornstarch and 1 teaspoon sesame oil; add to sherry in pan. Stir in pork and vegetables. Add noodles, bean sprouts and parsley; toss with stir-fry mixture 1 to 2 minutes, until heated through. Sprinkle with sesame seeds and serve immediately
Nutritional Information
No Nutritional Information Available
H-E-B Cooking Connection

Created 07/31/2009
Overall Rating