Stir Fried Sweet Potato Glass Noodles with Pork
1-2 bundles of sweet potato glass noodles
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neutral oil
12 ounces pork tenderloin, cut in small, thin strips
1 teaspoon kosher salt
1 teaspoon granulated sugar
1 teaspoon black pepper
Assorted stir-fry vegetable as desired, we used a combination of:
-thinly sliced red and yellow bell peppers,
-thinly sliced yellow onion and scallions
-thinly sliced carrots
-minced garlic
-steamed edamame
-sliced shitake mushrooms
For the sauce:
¼ cup soy sauce
¼ cup brown sugar
1 tablespoon toasted sesame oil
3 cloves garlic, grated on a microplane
¼ teaspoon ground black pepper
For serving:
toasted sesame seeds
Cook the sweet potato glass noodles according to package instructions. Toss the noodles with a little neutral oil to prevent sticking. Set aside.
Whisk together all ingredients for the sauce and set aside.
Mix together the kosher salt, granulated sugar and black pepper in a small bowl. Heavily season the pork with the spice mixture, toss to coat.
Heat a drizzle of neutral oil in a wok. Add the pork and cook until golden brown and cooked through. Transfer to a plate. If the wok seems dry, add another drizzle of oil. Add whatever combination of vegetables you’re using and stir-fry until tender. Add the heartier vegetables first, like onions and peppers, and cook for a few minutes before adding the vegetables that don’t need to cook as long, like steamed edamame. Add the pork back into the pan. Add the sauce to the pan and stir fry for one more minute. Remove from the heat, toss in the noodles. Serve immediately.