Sweet & Spicy Thai Stir Fry & Noodles

About 8 or 9 years ago Mongolian BBQ opened it's doors in SG and we have been big fans ever since.  They recognize us when we come in, even though we live out of state and only get to eat there a few times a year (we think its our children that are so memorable.)  Anyway, this reminded me lots of it and it has been a favorite since I found it.  Sweet Chili Sauce is in the oriental section of the grocery store and has been a love of mine since I was a teenager.  I keep it on hand for dipping egg rolls and sausage-cheese balls, and recipes like this.  I also was looking for recipes to use cabbage in.  I used a bag of frozen stir-fy veggies and half a head of sliced cabbage in place of the veggies in the recipe, I have also used pork and/or chicken, thin sliced.  My kids LOVE the noodles, though I do reserve a little less sauce than it calls for to even out the bit of spice.  Happy Eating!

Original Recipe Yield 6 servings

 

Ingredients

• 12 ounces dry Chinese noodles
• 3 tablespoons soy sauce
• 3/4 cup sweet chili sauce
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground ginger
• 3 tablespoons sesame oil
• 1/2 cup soy sauce
• 1/2 teaspoon garlic powder
• 1 (1 pound) pork loin, cut into 2-inch strips
• 2 tablespoons cooking oil
• 2 onions, cut into bite-size pieces
• 1/8 teaspoon crushed red pepper flakes
• 3 tablespoons sweet chili sauce
• 3 cups chopped napa cabbage
• 3/4 cup sliced celery
• 1 cup sliced carrots
• 3 red bell peppers, chopped
• 2 teaspoons cornstarch
• 1/4 cup cold water

Directions

1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the Chinese noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
2. Whisk together the 3 tablespoons soy sauce, 3/4 cup sweet chili sauce, 1/2 teaspoon garlic powder, the ground ginger, and the sesame oil in a large bowl; add the drained Chinese noodles and toss to coat; set aside
3. Whisk together the 1/2 cup soy sauce and 1/2 teaspoon garlic powder in a large bowl; add the pork and stir to coat. Allow to marinate 5 minutes.
4. Heat the cooking oil in a wok or a large, deep skillet over medium-high heat. Add the pork, onions, and red pepper flakes to the oil; cook until the pork is browned completely. Stir in 3 tablespoons sweet chili sauce, the napa cabbage, celery, carrots, and bell peppers; cook and stir until vegetables are completely heated, about 5 minutes. Whisk together the cornstarch and water and add to the stir fry, stirring until the mixture thickens. Serve the stir-fry over the noodles.