This pork and noodles recipe is not only yummy, but also very versatile. You can use leftover or fresh pork. Or totally skip it to make it a vegetarian dish.
Total Time: 30 Minutes
Prep Time: 15 Minutes
Active Cook Time: 15 Minutes
This pork pepper onion stir-fried rice noodles recipe was created because of the leftover from the Oven Baked Pork Roast.
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.
If you don't have any leftover for this pork and noodles recipe, you can do either one of the following:
Just skip the meat and use the rest of the ingredients to make a vegetarian, gluten-free and healthy stir-fried dinner.
Use fresh and thinly sliced pork meat, such as boneless pork chops. Make sure slice the meat across its grain. This will ensure its tenderness.
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.
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 strips)
3 cups Pork butt leftover (cut in bite size; refer to the recipe of Oven Baked Pork Roast)
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 (Cold water is the key to mix with corn starch.)
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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