Pork, Snow Pea And Sesame Noodle Salad - cooking recipe

Ingredients

8.75 oz glass or rice vermicelli noodles
2 tsp sesame oil
1 tbsp peanut oil
1 clove garlic, minced
8.75 oz pork loin, trimmed, thinly sliced
8.75 oz snow peas, julienned
3 None medium carrots, peeled, julienned
3 stalks celery, julienned
1/2 cup chicken stock
1/4 cup sesame seeds, lightly toasted
2 tbsp soy sauce
2 tbsp dry sherry
1/4 tsp Szechuan seasoning

Preparation

Place noodles in a large bowl. Cover with boiling water and set aside for 3-4 mins. Separate noodles with a fork then drain and rinse under cold water. Cut into short lengths with scissors then return to bowl and toss with sesame oil. Set aside.
Meanwhile, heat peanut oil in a wok or nonstick frying pan over high heat. Cook garlic, stirring, for 30 seconds. Add pork, snow peas, carrots and celery. Stir-fry for 2-3 mins, until pork is cooked to your liking and vegetables are tender. Mix with noodles.
Combine chicken stock, sesame seeds, soy sauce, dry sherry and Szechuan seasoning in a small bowl. Pour over pork and noodle mixture and toss to combine. Serve warm or at room temperature.