Pork Kung Pao
A delicious tangle of egg noodles tossed in a spicy, tangy sauce with tender pork, crisp vegetables, and crunchy peanuts. This modern twist on a classic dish perfectly balances heat, sweetness, and umami for a truly yummy bite.
Ingredients
For the stir fry:
- 1 package fresh egg noodles
- 3 tbsp oil divided
- 1 1/2 lbs pork tenderloin cut into bite-sized pieces
- 1/2 white onion chopped
- 1 red pepper chopped
- 1 orange pepper chopped
- 3 stalks celery sliced
- 2 green onions cut into 1” pieces
For the sauce:
- 1/3 cup soy sauce
- 1 Tbsp dark soy sauce
- 1/2 cup chicken broth
- 2 Tbsp Chinese cooking wine
- 2 Tbsp brown sugar
- 1 Tbsp chili garlic sauce
- 1 Tbsp sriracha
- 2 garlic cloves minced
- 2 Tbsp fresh ginger grated
- 2 Tbsp rice vinegar
- 1 Tbsp sesame oil
- 1 Tbsp cornstarch
- Pinch red pepper flakes
For serving:
- Peanuts
- Cilantro
- Sliced Green Onion
- Sesame seeds
Instructions
Make the sauce:
- In a bowl combine the soy sauce, dark soy sauce, chicken broth, cooking wine, brown sugar, chili garlic sauce, garlic cloves, ginger, rice vinegar, sesame oil, red pepper flakes and cornstarch. Whisk well until completely smooth and no lumps remain.
Cook the noodles:
- Cook the noodles according to the package instructions.
- Drain, rinse with cold water and toss with 1 Tbsp oil. Set aside.
Make the stir fry:
- Heat 2 Tbsp oil in a wok over high heat.
- When it’s hot, add in the pork pieces and leave to cook, undisturbed for about 2 minutes until well browned. Flip and cook another minute or 2.
- Add in the onion, peppers, celery and green onion and toss well.
- Cook, stirring often until slightly softened.
- Add in the sauce and allow to simmer until thickened.
- Add in the noodles and toss well.
- Serve with peanuts and cilantro and sriracha.
Video
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