ASIAN PORK, MUSHROOM, AND NOODLE STIR-FRY

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Asian Pork, Mushroom, and Noodle Stir-Fry image

This stir-fry calls for succulent pork tenderloin, shiitake, bok choy and chewy noodles -- either Japanese curly noodles (available in the international aisle of supermarkets) or instant ramen.

Provided by @MakeItYours

Number Of Ingredients 15

8 ounces Japanese curly noodles or instant ramen see savings
3/4 cup chicken stock or low-sodium broth see savings
3 tablespoons soy sauce see savings
1 tablespoon Shaoxing or dry sherry see savings
2 teaspoons Asian sesame oil see savings
1/2 teaspoon crushed red pepper see savings
1 1/2 teaspoons cornstarch see savings
1 tablespoon water see savings
3 tablespoons vegetable oil see savings
3 large garlic cloves, thinly sliced see savings
2 large eggs, beaten see savings
1 pound pork tenderloin, cut into 1/2-inch dice see savings
Kosher salt and freshly ground pepper see savings
10 ounces shiitake mushrooms, stemmed and thinly sliced see savings
2 heads baby bok choy, sliced crosswise 1/4 inch thick see savings

Steps:

  • Cook the noodles according to the package directions, then drain and rinse under cold water. In a measuring cup, mix the stock with the soy sauce, Shaoxing, sesame oil and crushed red pepper. In a small bowl, mix the cornstarch with the water.

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