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Pork Stir-Fry with Noodle Nests

If the presentation of this dish doesn't make you a fan, the taste will. A tender, flavorful pork and vegetable stir fry is served on beds of crispy noodle "nests." —Lorraine Caland, Shuniah, Ontario
  • Total Time
    Prep: 25 min. + marinating Cook: 15 min.
  • Makes
    6 servings

Ingredients

  • 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
  • STIR-FRY:
  • 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
  • Cooking spray

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.
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