Yes- yesterday’s pork chops are now today’s Shanghai Noodles. Love, love, love these. (of course, I added Sriracha Sauce to the recipe.) Serve with a squeeze of fresh lime juice.
Ingredients:
1 pkg of thin spaghetti
4 fully cooked pork chops, cut into thin slices
1 yellow onion, diced
1 red bell pepper, sliced
1 head of bok choy, sliced into rough chunks
1 cup of chicken broth
2 tsp of minced garlic
1 tsp of minced ginger
1/4 cup of fish sauce
2 Tbsp of Sriracha sauce
2 Tbsp of soy sauce
sliced green onion and limes to garnish
Begin by making the thin spaghetti noodles. Once cooked, rinse with cold water and set aside.
As the wok (or skillet) is heating on the stove, dice up the onions and red bell peppers and bok choy. Slice the cooked pork chops into bite-size pieces.
Add vegetable oil and sesame oil to the hot skillet. Pour in onion and red bell pepper. Cook 3 minutes. Add chicken broth, fish sauce, garlic and minced ginger. Stir being sure to scrape up the brown bits at the bottom of the pan.
Add bok choy and cook 2 more minutes. Add Sriracha and soy sauce. Stir. Finish by folding in noodles. Serve in a bow with a garnish of green onion and a slice of fresh lime.