We’re coming at you with another fabulous recipe, courtesy of Chef Corey Boville. When you have that craving for Chinese takeout, skip the sodium MSG overload and try this tasty recipe instead. If you haven’t tried rice noodles, you’ll be surprised at how flavorful they can be, with the right treatment. We’ll show you how below. Download the recipe card here.
Your ingredient list
8oz Pork Tenderloin, cut into 2in strips
4 cups Bok Choy, cored and cut into strips
8 tbsp.. Onion, diced
1 cup Fruit, chunked into bitesize pieces
3 cups Rice Noodles, cooked
2 tbsp. Rice Wine
2 tbsp. Peanut Oil
1 tsp. Salt
1 tsp. Garlic, minced
2 tbsp. Chili Garlic Sauce
2 tbsp. Cornstarch
Cold Water, for cornstarch
Boil water in a large pot.
In a small bowl, whisk together water, rice wine, soy sauce, and cornstarch.
Warm oil in a Dutch oven over medium heat. Once hot, add onion and cook until softened about 2 to 3 minutes. Add bok choy and cook, stirring occasionally, until it begins to soften, about 5 minutes.
In a separate pan, add the pork, garlic, and chili garlic sauce. Stir occasionally until the pork is just cooked through, about 1 minute.
Give the cornstarch mixture a quick whisk and pour into the Dutch oven. Bring to a boil, stirring frequently for 2 minutes until the sauce thickens.
Serve noodles on the bottom of the bowl – cover with pork then pour mixture (Dutch oven) evenly into each bowl.
Ensure that you have adequate pan space to cook the pork. If you crowd the pan, the pork will not brown and looked boiled as it releases water upon cooking. Let’s be honest with ourselves, you do not want white, boiled pork!
Total cooking time: 25 minutes | Serves 4