This recipe has great texture and flavor. I got to dust off my wok for this one, and it was a good come back meal. One of the things I remember about the first time I hung out with my husband, is a conversation about how he doesn’t like stir fry. We were discussing foods we liked and disliked, and he said stir fry as a dislike. I thought that was so weird, because stir fry can vary so much… But I’ve since figured out that he doesn’t like heavy soy sauce/teriyaki-based rice and veggie stir fry. Regardless, I’ve stayed away from stir fry (hence staying away from the wok) since we’ve been together.
I’m not sure if this recipe would be considered a noodle dish, or a stir fry. Either way its good… Try it! I used half the amount of red pepper flakes it calls for since hubs doesn’t like it too spicy. Good thing I did, because it was still a little hot for him, and perfect amount of heat for me. I also used a flat lo mein noodle. The original recipe calls for 1 lb. noodles, but after making it, 1/2 lb would be plenty.
1/2 lb Chinese stir fry or lo mein noodles
2 tbsp canola oil
2 cloves garlic, minced
3 tbsp grated fresh ginger
1-2 tsp red pepper flakes
1 lb pork tenderloin, cut into thin strips
1 cup finely sliced red pepper
1 cup finely julienned carrots
1 cup shredded snow peas
¼ cup natural peanut butter (chunky, if possible)
2 tbsp soy sauce
2 tbsp sesame oil
1 tbsp fish sauce
1 tbsp rice wine vinegar
½ cup hot water
½ cup chopped green onions
Chopped fresh cilantro
Chopped roasted peanuts
Cook noodles in a large pot of boiling salted water Per instructions. Drain and set aside.
In a wok or large heavy-bottomed skillet, heat 1 tbsp oil over medium-high heat. Add garlic, ginger and red pepper flakes, and stir fry for 1-2 minutes or until fragrant.
Add pork strips. Continue stir frying for 4 minutes, until the pork is browned on all sides. Use a slotted spoon to transfer to a small bowl.
Add the remaining tbsp oil to the pan, then add red pepper, carrots and snow peas. Stir fry for 2-3 minutes, until vegetables are tender-crisp. Transfer to the same bowl as the pork.
Add cooked noodles to the pan, and saute for 1-2 minutes just to warm through. Stir in peanut butter, soy sauce, sesame oil, fish sauce, rice wine vinegar and water, and cook for another minute or two until the peanut butter melts into a smooth sauce (if the sauce looks too thick or sticky, add a tablespoon or two of water at a time until it loosens up to the desired consistency).
Remove from heat. Stir in the reserved pork and vegetables along with chopped green onions, and toss until evenly coated with sauce. Serve hot with a sprinkling of cilantro, green onions and roasted peanuts.