Ingredients
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1 teaspoon canola oil
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2 (3 ounce) packages pork ichiban soup
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2 teaspoons soy sauce
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4 teaspoons ketchup
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1 teaspoon Worcestershire sauce
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1 teaspoon sugar
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1/2 teaspoon sesame oil
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4 cloves garlic, minced
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1/4 teaspoon crushed red pepper flakes
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1/2 lb lean boneless pork, cut into strips
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3 cups thinly chopped bok choy or 3 cups thinly chopped napa cabbage
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1 (8 ounce) can sliced water chestnuts, drained
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1 (8 ounce) can mandarin orange segments, drained,liquid reserved
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2 green onions, cut into 1 inch pieces
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1 (1/4 inch) slice ginger, minced
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1/2 cup shredded carrot
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1 (8 ounce) can bamboo shoots, drained and rinsed
Instructions
- Cook noodles with out flavor packet for 3 minutes or until just tender.
- Drain and set aside.
- Combine soy sauce, ketchup, worcestershire sauce, sugar, sesame oil.
- Set aside.
- Pour oil into a hot wok or large, heavy skillet.
- Add garlic, ginger and red pepper, cook for 20 seconds.
- Add pork and stir fry for 2 minutes.
- Add cabbage, bamboo shoots, water chestnuts, carrot and onion.
- Stir fry for 3 minutes.
- Add the noodles, mandarines and sauce, heat through.
- Add a bit of the mandarine juice if needed and toss to coat.
- Remove and serve with rice and spring roll.
- (you can use the flavor packets from the noodles for the rice if you like).