Confetti Stir-Fry with Pan-Fried Noodles Recipe

Ingredients

• 8 ounces uncooked capellini noodles
• 7 tablespoons vegetable oil, divided
• 1/2 pound boneless lean pork
• 2 tablespoons plus 1/3 cup Kikkoman Stir-Fry Sauce, divided
• 1 teaspoon minced fresh gingerroot
• 3/4 cup chicken broth
• 2 teaspoons cornstarch
• 2 cups red cabbage chunks
• 1 medium onion, cut into chunks
• 3 cups green cabbage chunks

Directions

• Cook capellini according to package directions. Drain. Rinse to cool; drain thoroughly. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add half the capellini; spread to fill bottom of skillet. Cook 5 minutes or until golden on bottom.
• Lift noodle cake with wide spatula; add 1 tablespoon oil to skillet and turn cake over. Cook 5 minutes longer; remove to rack and keep warm. Repeat with remaining capellini. Meanwhile, cut pork across grain into thin strips. Combine 2 tablespoons stir-fry sauce and cornstarch. Heat 1 tablespoon oil in hot wok or large skillet over medium-high heat. Add pork and stir-fry 2 minutes; remove. Heat remaining 2 tablespoons oil in same pan over high heat. Add red cabbage and onion; stir-fry 2 minutes. Add green cabbage; stir-fry 2 minutes. Add pork and broth mixture; cook and stir until sauce boils and thickens. Cut noodles into wedges; serve pork and vegetables over noodles. Yield: 4-6 servings.

Confetti Stir-Fry with Pan-Fried Noodles published in Taste of Home Cooking School Collection Fall 2006, p47