Sweet-N-Spicy Pork and Napa Cabbage with Noodles

Ingredients  (serves 6)

• 12 oz dry Chinese noodles (can substitute angel hair pasta)
• 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 lb 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
• 1 head (approx. 3 cups) chopped napa cabbage
• 3/4 cup sliced celery
• 1 cup sliced carrots
• 4 oz fresh bean sprouts
• 2 red bell peppers, chopped
• 2 teaspoons cornstarch
• 1/4 cup cold water

Directions

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.

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.

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.

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. Add fresh bean sprouts. Whisk together the cornstarch and water and add to the stir fry, stirring until the mixture thickens. Serve the stir-fry over the noodles.