Stir-Fried Pork with Sugar Snap Peas, Scallions and Angel Hair Shirataki Noodles

Stir-Fried Pork with Sugar Snap Peas, Scallions and Angel Hair Shirataki Noodles
Recipe type: Pork
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • ¼ cup orange juice
  • 3 tablespoons soy sauce
  • 1½ tablespoons sugar
  • 1¼ pounds pork tenderloin, cut into ¼-inch pieces
  • 2 tablespoons cornstarch
  • ½ teaspoon salt
  • 3 tablespoons vegetable oil
  • 3 cloves garlic, pressed through a garlic press
  • 2 teaspoons minced ginger
  • 1 pound sugar snap peas, trimmed and strings removed
  • 4 scallions, including green tops, cut into one-inch pieces
  • 1 package Angel Hair Shirataki Noodles
Instructions
  1. Drain and rinse Angel Hair Shirataki Noodles. Place on paper towels to dry.
  2. In a small bowl, combine the orange juice, soy sauce and sugar and set aside.
  3. Toss the pork with the cornstarch and salt. In a wok or large sauté pan, heat 2 tablespoons of the oil until hot but not smoking. Add the pork and cook, undisturbed, for about 2 minutes. Stir and continue cooking until the meat is almost cooked through, about one minute longer. Remove.
  4. Add the remaining 1 tablespoon oil to the pan. Add the garlic and ginger and cook, stirring, until fragrant, about 30 seconds. Add the snap peas and scallions and cook, stirring, until the snap peas are just cooked, about 3 minutes.
  5. Stir in the pork with any juices that may have accumulated.
  6. Add the orange juice mixture and continue cooking just until the pork is done and the sauce has thickened slightly, 1-2 minutes longer.
  7. Place the Angel Hair Shirataki Noodles on serving platter. Pour pork mixture over the pasta.

 

Korean Beef Stir-Fry over Shirataki Noodles

 

Korean Beef Stir-Fry over Shirataki Noodles
Recipe type: Beef
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 3 tablespoons mirin*
  • 2 tablespoons reduced-sodium soy sauce
  • 2 teaspoons cornstarch
  • 1 tablespoon canola oil
  • 8 ounces flank steak, trimmed of fat and very thinly sliced against the grain
  • 1 tablespoon chopped garlic
  • 2 teaspoons chopped jalapeno pepper, or to taste
  • 1½ teaspoons chopped fresh ginger
  • 4 cups mung bean sprouts
  • 1 6-ounce bag baby spinach
  • ¼ cup chopped fresh cilantro
  • 1 teaspoon toasted sesame oil
  • 2 tablespoons toasted sesame seeds , optional
  • 1 package Shirataki Noodles
Instructions
  1. Combine mirin, soy sauce and cornstarch in a small bowl.
  2. Heat oil in a large nonstick skillet over medium-high heat. Spread steak out in the pan and cook until seared on one side, about 1 minute.
  3. Add garlic, jalapeno and ginger and cook, stirring, until fragrant, about 30 seconds.
  4. Add bean sprouts and spinach (the pan will be very full).
  5. Pour the mirin mixture into the pan and stir gently until the sauce thickens and the spinach is wilted, about 3 minutes.
  6. Stir in cilantro and sesame oil.
  7. Serve topped with sesame seeds (if using).
  8. Drain the Shirataki Noodles. Rinse under warm water . Rinse well. Pat dry with paper towels.
  9. Serve over Shiratki Noodles.
Notes
*Mirin is a low-alcohol rice wine. An equal portion of sherry or white wine with a pinch of sugar may be substituted for mirin. If you have a little extra time before dinner, put the steak in the freezer for about 20 minutes to help make it easier to slice thinly.

 

Shirataki Noodles and Szechuan-Style Chicken with Peanuts

 

Shirataki Noodles and Szechuan-Style Chicken with Peanuts
Recipe type: Chicken Dishes
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 pound skinless, boneless chicken breast or thighs, trimmed and cut into 1-inch cubes
  • 1 teaspoon rice wine or dry sherry
  • 1 teaspoon soy sauce
  • 1½ teaspoons cornstarch
  • ½ teaspoon minced garlic
  • 1 tablespoon canola oil
  • 2½-inch-thick slices ginger, smashed
  • 2 cups sugar snap peas (6 ounces)
  • szechuan sauce
  • ¼ cup dry-roasted peanuts
  • 1 scallion, minced
  • 1 pound package Shirataki Noodles
Instructions
  1. Drain and rinse Shirataki Noodles very well. Place on paper towels to dry and set aside.
  2. Combine chicken, rice wine (or sherry), soy sauce, cornstarch and garlic in a medium bowl; mix thoroughly.
  3. Heat a 14-inch flat-bottomed wok or large skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact.
  4. Swirl oil into the pan, add ginger and stir-fry for 10 seconds.
  5. Carefully add the chicken mixture, spreading it out. Cook until the chicken begins to brown, about 1 minute. Using a spatula, stir-fry for 30 seconds. Spread the chicken out again and cook for 30 seconds. Continue stir-frying until the chicken is lightly browned on all sides, 1 to 2 minutes.
  6. Add sugar snap peas and stir-fry for 1 minute.
  7. Stir the szechuan sauce, swirl it into the pan and stir-fry until the chicken is just cooked through and the sauce is slightly thickened and glossy, 30 seconds to 1 minute.
  8. Remove from heat and add Shirataki Noodles and stir well to coat the noodles.
  9. Transfer to a platter (discard the ginger) and sprinkle with peanuts and scallions.
Notes
I buy my szechuan sauce ready made. You can buy it in any large grocery stores chains or in an Asian market.There are many good recipes on the net you might want to try.