Asian Stir-Fry Pork And Noodles - cooking recipe

Ingredients

8 ounces uncooked vermicelli (or use thin spaghetti)
1 lb boneless center cut pork chop, cut into thin strips
1/3 cup hoisin sauce
2 tablespoons fresh minced garlic
1/4 teaspoon crushed red pepper flakes (or adjust to suit heat level)
3 tablespoons low sodium soy sauce
1 tablespoon rice vinegar (do not use rice wine vinegar)
1 1/2 teaspoons sesame oil
1 teaspoon fresh minced ginger
1 (10 ounce) package fresh spinach leaves
1 (8 ounce) can water chestnuts, rinced and drained
1 carrot, peeled and cut into matchsticks (about 2 cups)
3 -4 green onions, chopped

Preparation

Cook the pasta in boiling water until just tender then drain and place in a bowl.
Place the strips of pork into a bowl.
In another bowl whisk the hoisin sauce with minced garlic, chili flakes, soy sauce rice vinegar, sesame oil and ginger; pour HALF of the mixture over the pork strips, toss to coat then allow to stand for 15 minutes.
Heat 1 teaspoon vegetable oil in a wok or a large non-stick skillet over medium-high heat.
Add in the pork and stir-fry for about 2-3 minutes; remove to a bowl.
Heat 1 tablespoon vegetable oil in the wok or skillet over medium-high heat; add in spinach, water chestnuts, carrot sticks and green onion; saute stirring until the spinach is wilted (about 3 minutes).
Stir in cooked pasta, pork and the remaining HALF of the hoisin sauce mixture; cook stirring for about 2 minutes or until completely heated through.