2 packages (3 oz/85 g each) instant noodles for Oriental soup
3 cup water
1 tbsp. soy sauce
1 tbsp. KetchHot
1 tbsp. Worcestershire sauce
1 tsp. granulated sugar
2 tsp. oil
2 tsp. minced garlic
2 lb lean pork, cut in thin 3 -inch (0.5 cm) wide strips
3 green onions, cut lengthwise, then diagonally in 2-inch (5 cm) pieces
1 cup coarsely grated carrot
4 cups thinly sliced cabbage
- In large pot of boiling water, cook noodles for 3 minutes or until just tender (omit flavor packet, if present); drain and rinse.
- Meanwhile, in bowl, combine water, soy sauce, ketchup, worcestershire sauce, sugar and oil; set aside.
- In large skillet or wok sprayed with nonstick coating, cook garlic and hot pepper flakes over medium-high heat for 10 seconds. Add pork; stir-fry for 1 minute. Add green onions, carrots and cabbage; stir-fry for 3 minutes. Add noodles and sauce; heat through, about 1 minute, stirring gently to coat.
(Makes 4 servings)
Variation: Substitute beef or boneless chicken for pork