Directions

• In a large resealable plastic bag, combine the mirin, tamari and
• cornstarch. Add the pork; seal bag and turn to coat. Refrigerate for
• at least 1 hour.
• Cook noodles according to package directions; drain and rinse in cold
• water. Spread noodles over a paper towel-lined baking sheet; set
• aside.
• Drain and discard marinade from pork. In a small bowl, combine the
• broth, oyster sauce, mirin, tamari, cornstarch, ginger and garlic.
• In a large skillet or wok, stir-fry pork in oil for 2 minutes. Add
• the cabbage, corn, water chestnuts, bamboo shoots, mushrooms, celery
• and shallots; cook 4-6 minutes longer or until pork is no longer
• pink and vegetables are crisp-tender.
• Stir cornstarch mixture and add to the pan. Bring to a boil; cook and
• stir for 2 minutes or until thickened. Stir in snow peas; heat
• through.
• Meanwhile, arrange noodles into six nests on a greased baking sheet;
• spray tops with cooking spray. Broil 4-5 in. from the heat for 7-9
• minutes or until tops are golden brown. Serve with stir-fry. Yield:
• 6 servings.