Rice Noodle Stir Fry with Napa Cabbage & Pork

Serves: 4
Total Time: 30 min.

INGREDIENTS

8 oz rice noodles, cooked according to package instructions
2 pork chops, sliced into thin strips
1/4 tsp kosher salt
2 tbsp vegetable oil
2 garlic cloves, minced
1/2 inch ginger root, peeled and grated
1 petite napa cabbage, sliced thin
1 shallot, peeled and sliced into rounds
3 stalks celery, sliced on the bias
1/4 cup soy sauce
1/4 cup brown sugar
2 tbsp rice wine vinegar
2 tbsp chili garlic sauce, such as sambal oelek
5 scallions, sliced on the bias

Preparation:

In a small bowl, stir together soy sauce, brown sugar, rice wine vinegar and chili garlic sauce. Set aside.

Season sliced pork with 1/4 tsp salt. Heat a large cast iron or other nonstick pan over medium high heat for 2 minutes. Swirl in oil, then add pork, sautéeing until pink has almost disappeared and meat browns in spots, 2-3 minutes. Add garlic and ginger to pan and cook for 1 minute. Next add napa cabbage, shallot and celery to pan and cook, stirring frequently until cabbage shrinks and starts to become tender, about 3 minutes. Finally, add reserved sauce and rice noodles to pan and stir until sauce thickens and coats noodles. Remove from heat, add scallions and toss until incorporated.