Ingredients:
3 tablespoons soy sauce
2 tablespoons cornstarch
1 tablespoon sugar
1/4 teaspoon salt
1 teaspoon black pepper
1 1/2 lbs boneless thin cut pork chops
1 lb thin spaghetti or 1 lb asian rice noodles
1/2 cup sliced green onions
2 tablespoons sesame oil
1/2 teaspoon salt
1 teaspoon crushed red pepper flakes
2 tablespoons peanut oil
1 cup snow peas, cleaned and sliced in half
1 cup shredded carrots
Directions:
In small bowl, whisk together soy sauce, cornstarch, sugar, salt and pepper.
Place in plastic bag and add pork.
Seal and turn to coat.
Chill for 1 hour, or up to overnight.
Cook noodles according to package directions.
Drain well and toss with onions, sesame oil, salt and pepper flakes.
Meanwhile, heat skillet over medium high heat, add peanut oil, snow peas and carrots, cook, tossing frequently, about 5 minutes until crisp tender and set aside.
Add one more tablespoon oil and sear pork chops, about 2 to 3 minutes per side, or until done.
Add vegetables back to pot and toss to coat.
Serve over noodles.
Servings: 4-6
Time preparation: 30 min.
Time total: 50 min.