An oriental twist for this holiday season, enjoy, until next time.

Stir Fry Noodles

Once everything is assembled, this is a quick, easy dish to make. If you can't find the pre-cooked

egg noodles in supermarkets or Asian stores, simply cook 1/2 pound of dried medium egg noodles.

Ingredients:

2 tbsp. canola oil

1 tbsp. chopped ginger root

3 cloves minced garlic

3 chopped green onions

1/2 pound thinly sliced pork tenderloin (or chicken breast)

1 sliced white onion

1 sliced sweet red pepper

1 thinly sliced carrot

1 cup broccoli florets

1 1/2 cups chicken stock

3 tbsp. soy sauce

2 tbsp. hoisin sauce

2 tbsp. ketchup

2 tbsp. sesame oil

3/4 tsp. hot pepper sauce (optional)

1 pkg. (15 oz. or 400 g) pre-cooked Chinese egg noodles

1 tbsp. corn starch

(Pinch of) salt and pepper (or preferred amounts)

2 tbsp. toasted sesame seeds

2 tbsp. chopped fresh coriander (or parsley)

Directions:

In a wok or large skillet, heat oil over medium-high heat; stir fry ginger, garlic and green onions

for only 30 seconds, or until fragrant. Add pork; stir fry for about 3 minutes, or until browned.

Add white onion, red pepper, carrot and broccoli; toss well. Combine chicken stock, soy sauce,

hoisin (hoi sin) sauce, ketchup, sesame oil (and hot pepper sauce, if using). Pour 1 cup of the hot

sauce into wok and bring to boil; add noodles and cook, stirring for 5 minutes. Whisk cornstarch

into remaining sauce until smooth; add to pan and cook, stirring for about 1 minute, or until

thickened. Season with salt and pepper to taste. Sprinkle with sesame seeds and coriander

(or parsley, if using). 

Makes 4 servings. *Per serving*; about 620 calories, 30 g. protein, 21 g. fat, 78 g. carbohydrates; 

also a very high source of fibre and an excellent source of iron. In conclusion, please enjoy this

wonderful and delicious oriental dish at your leisure or special occasion.