Red Pepper Pork & Noodles
Submitted by pooker
Stir-fried pork with red pepper, snow peas, and rice noodles in a soy-lemongrass sauce. A quick Asian-inspired wok dinner with fresh orange slices stirred in at the end.
YIELD
4 servingsPREP
20 minCOOK
30 minREADY
50 minThis stir-fry brings together thin-sliced pork, crisp vegetables, and rice noodles in a glossy soy and lemongrass sauce, with a surprising twist of fresh orange slices folded in right before serving. The citrus brightens everything and keeps each bite from feeling heavy.
Partially freezing the pork before slicing is the move here. Fifteen minutes in the freezer firms the meat just enough to cut paper-thin strips across the grain. Those thin strips cook in two to three minutes at high heat, staying tender instead of turning tough. The marinade of soy sauce, sesame oil, lemongrass, and crushed red pepper infuses the pork while you prep everything else.
Cook in stages: vegetables first until crisp-tender, then out of the wok. Pork next until no pink remains. Push the meat aside, add the cornstarch-thickened sauce to the center, then toss everything together with the soaked rice sticks. The sauce coats every noodle and vegetable in a silky glaze.
Pro Tips
- Soak rice sticks in warm (not boiling) water for 15 minutes. Boiling water turns them mushy
- Have everything prepped and within arm’s reach before heating the wok. Stir-frying moves fast
- Don’t crowd the wok. If your wok is small, cook the pork in two batches for better browning
- The sauce thickens quickly once added to the hot wok. Stir it well before pouring since the cornstarch settles
Variations
- Use chicken breast or shrimp instead of pork
- Substitute angel hair pasta if you can’t find rice sticks
- Skip the lemongrass and add a tablespoon of fresh ginger for a different aromatic profile
Ingredients
Directions
Trim fat from pork.
Partially freeze meat. Thinly slice across the grain into bite-size strips.
Set aside.
For sauce, in a small mixing bowl stir together broth, 2 tablespoons soy sauce, and cornstarch; set aside.
Soak rice sticks for 15 minutes in enough warm water to cover.
Drain well.
Cut into 2 to 3-inch lengths, if desired. Set aside. (Or, break pasta into 2 to 3 inch lengths; cook according to package directions.)
In another mixing bowl combine pork strips, 2 tablespoons soy sauce or oyster sauce, lemongrass or lemon peel, sesame oil, and crushed red pepper.
Cover and let stand for 20 minutes.
Pour cooking oil into a wok or 12-inch skillet.
(Add more oil as necessary during cooking.)
Preheat over medium-high heat.
Stir-fry garlic in hot oil for 15 seconds.
Add green onion, pepper strips, and pea pods; stir fry for 2 minutes or until vegetables are crisp-tender.
Remove vegetables from wok.
Add meat mixture to the hot wok.
Stir-fry for 2 to 3 minutes or til no pink remains.
Push meat to sides of wok. Stir sauce; add to center of wok.
Cook and stir until thickened and bubbly. Add soaked rice sticks or cooked pasta and vegetables; stir to coat.
Stir in orange slices.
Serve immediately. If desired, garnish with orange wedges and green onions.
Makes 4 main-dish servings.
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