Chinese Noodle Stir-Fry
By: Mike Rice
Prep. Time: 0:30
lb. pork tenderloin OR ↓
1 lb. sirloin steak OR ↓
1 lb. boned, skinned chicken breasts
2-4 cloves garlic - minced
1 Tbls. minced fresh ginger OR 1 tsp. ground ginger
2-4 Tbls. sesame oil
1 med. green OR red bell pepper - seeded, sliced thin
1 med. carrot - julienne
1 med. onion - sliced thin
8 oz. can sliced water chestnuts - drained
8 oz. fresh OR frozen snow pea pods
8 oz. fresh mushrooms - sliced
8 oz. fresh OR canned bean sprouts
1 pkg. Chinese stir-fry noodles - prepared as directed
-Trim fat from meat and slice meat thinly.
-In a hot wok, stir-fry meat, garlic, and ginger in
sesame oil for 3 minutes.
-Add remaining ingredients, except noodles, and stir-fry
until vegetables have reached desired tenderness and most
of the liquid has evaporated.
-Stir in noodles and serve.
Make It A Meal: Serve with
and Crab Rangoon.
Finish the meal with Fortune Cookies.
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