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glass sesame oil peanut oil clove garlic pork loin snow peas carrots stalks celery chicken stock sesame seeds soy sauce sherry Szechuan seasoning
Viewed: 13 - Published at: 4 years agoIngredients
- 8.75 oz glass or rice vermicelli noodles
- 2 tsp sesame oil
- 1 tbsp peanut oil
- 1 clove garlic, minced
- 8.75 oz pork loin, trimmed, thinly sliced
- 8.75 oz snow peas, julienned
- 3 None medium carrots, peeled, julienned
- 3 stalks celery, julienned
- 1/2 cup chicken stock
- 1/4 cup sesame seeds, lightly toasted
- 2 tbsp soy sauce
- 2 tbsp dry sherry
- 1/4 tsp Szechuan seasoning
Method
- Place noodles in a large bowl. Cover with boiling water and set aside for 3-4 mins. Separate noodles with a fork then drain and rinse under cold water. Cut into short lengths with scissors then return to bowl and toss with sesame oil. Set aside.
- Meanwhile, heat peanut oil in a wok or nonstick frying pan over high heat. Cook garlic, stirring, for 30 seconds. Add pork, snow peas, carrots and celery. Stir-fry for 2-3 mins, until pork is cooked to your liking and vegetables are tender. Mix with noodles.
- Combine chicken stock, sesame seeds, soy sauce, dry sherry and Szechuan seasoning in a small bowl. Pour over pork and noodle mixture and toss to combine. Serve warm or at room temperature.
