Our editors and experts handpick every product we feature. We may earn a commission from your purchases.
2 tablespoons mirin (sweet rice wine)
1 tablespoon tamari soy sauce
1-1/2 teaspoons cornstarch
1 pound boneless pork loin chops, thinly sliced
10 ounces fresh or 6 ounces dried Chinese egg noodles
1 cup chicken broth
1/2 cup oyster sauce
1/4 cup mirin (sweet rice wine)
2 tablespoons tamari soy sauce
1 tablespoon plus 1-1/2 teaspoons cornstarch
1 tablespoon minced fresh gingerroot
1 garlic clove, minced
2 tablespoons canola oil
1 small Chinese or napa cabbage, shredded
1 can (8-3/4 ounces) whole baby corn
1 can (8 ounces) sliced water chestnuts, drained
1 can (8 ounces) bamboo shoots, drained
1 cup sliced fresh mushrooms
2 celery ribs, sliced
2 shallots, chopped
2 cups fresh snow peas
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.