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Pork Stir-fry Noodles

Nothing like a stir-fry when you have little bits of everything in the fridge and the right seasonings in the pantry. Quick cooking noodles or freezer rice makes it quick and easy.

Breakfast – Maple Raisin Brown Sugar Overnight Oats

Lunch – Chicken & Chickpea Stew

Thawed pork chunks, five spice, fish sauce, ponzu or soy sauce, and sesame oil. Garlic and ginger.
1 teaspoon each ponzu and fish sauce. 1/4 teaspoon sesame oil.
Spoon peel a section of frozen ginger and grate into the pork, grate in a clove or two of garlic.
Set the pork aside to marinate.
Prep the veggies. Doesn’t take much of each. Slice of onion, a mini-pepper, bit of yellow squash, some cauliflower florets. All adds up.
Start some salted water boiling and add the noodles.
Sprinkle 2 teaspoons corn starch over the marinated pork. Brown the pork in hot oil, remove to a plate.
Add the veggies to the same pan, with all the yummy bits from the pork.
Ladle some of the pasta water into the marinade bowl and use that to deglaze the pan and get the sauce moving.
The pasta water and the cornstarch will create a great sauce. Add more water if it gets too thick.
Bring the noodles into the veggies and toss to coat with sauce. Toss in the pork and any juices collected on the plate.
Plate it all together.
Sprinkle with sesame seed.

Angel

I have always cooked, I was that person who could make a meal from an empty fridge. I have lived alone and with large and small families, I have cooked for camps on wood stoves, and in professional kitchens. I have lived and worked all over the west from Montana, to Seattle to Arizona to San Diego. I have traveled, maybe not 'all over the world', yet, and have collected tastes recipes and techniques everywhere, and every one I meet.

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