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csa eats! Sweet and Spicy Chicken and Napa Cabbage Stir-Fry with Spicy Noodles

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I decided to follow most of this recipe and made some substitutions. I did chicken instead of pork. I varied up the veggies since I wanted to include items from my CSA box. I listed the original recipe below and my substitutions in parenthesis. It was really yummy. the sauce is great!

Sweet and Spicy Pork and Napa Cabbage Stir-Fry with Spicy Noodles from
serves 6


12 ounces dry Chinese noodles (my package from whole foods was 10 oz)
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 (1 pound) pork loin, cut into 2-inch strips (used 1 lb chicken stir fry strips)
2 tablespoons cooking oil
2 onions, cut into bite-size pieces (used 3 scallions instead, added at the end)
1/8 teaspoon crushed red pepper flakes
3 tablespoons sweet chili sauce
3 cups chopped napa cabbage (used 1/2 napa cabbage)
3/4 cup sliced celery (used 1 kohlrabi cut into matchsticks) 
1 cup sliced carrots (omitted)
3 red bell peppers, chopped (used 1 yellow pepper)
2 teaspoons cornstarch
1/4 cup cold water

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 (chicken) 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 (added scallions at the end instead), 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 (kohlrabi), carrots, and bell peppers; cook and stir until vegetables are completely heated, about 5 minutes. Whisk together the cornstarch and water and add to the stir fry, stirring until the mixture thickens. Serve the stir-fry over the noodles.

One response »

  1. Sounds delicious! thanks for sharing 🙂

    Come and add this recipe to this week’s link party… Looking forward to seeing you there!


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