This Asian pepper onion noodles with pork recipe was created because of the leftover from the Oven Roasted Pork Butt with Strawberry Pepper Sauce.
Prep Time: 15 Minutes Cook Time: 25 Minutes Serving: 4-6
I was raised not to throw food away. My mom always says, "There are a lot of people suffering from hunger in this world. Treasure all the food you got. Don't waste it."
Even though we are all grown-up now, my mom never stops reminding us about that. Therefore, I always have this in the back of my mind and try my best to finish all my leftover.
But if you don't have any leftover for this easy dinner, you can do either one of the following:
a) Just skip the meat and use the rest of the ingredients to make a vegetarian, gluten-free and healthy Asian dinner
b) Replace the pork leftover with other meat such as rotisserie chicken or leftover from one of these recipes:
1) 15-Minute Broiler Lemon Chicken,
2) World Best Prime Rib and
3) Chinese Traditional Brisket
I highly recommend to stay away from any meat which has strong flavor, for example,
1) Oven Baked Buffalo Wings,
2) Everything-in-Your-Spice-Rack Chicken and etc.
1 pound Thai rice noodles straight cut
3 bell peppers (seeded, discard membrane and cut in stripes; I used 3 different color peppers. It makes the dinner much prettier to eat.)
1 Vidalia onion (cut in stripes)
3 cups Pork butt leftover (cut in bite size; refer to the recipe of Oven Roasted Pork Butt with Strawberry Pepper Sauce)
2 cloves Garlic (minced)
1 1/2 teaspoons Salt (divided)
1/4 cup light cooking oil + 1 tablespoon
4-5 Cups of Water
For sauce only
1/4 cup Corn Starch
1 cup Cold Water (make sure cold water)
1 teaspoon Lite soy sauce
1 tablespoon Dark soy sauce
(Refer to Hongkong stir-fry beef spaghetti recipe for more information about Soy Sauces)
Serve This With:
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