Ingredients

• 12 ounces dry Chinese noodles
• 3 tablespoons soy sauce
• 0.75 cups sweet chili sauce
• 0.5 teaspoons garlic powder
• 0.25 teaspoons ground ginger
• 3 tablespoons sesame oil
• 0.5 cups soy sauce
• 0.5 teaspoons garlic powder
• 1 , 1 pound
• 2 tablespoons cooking oil
• 2 onions , cut into bite-size pieces
• 0.13 teaspoons crushed red pepper flakes
• 3 tablespoons sweet chili sauce
• 3 cups chopped napa cabbage
• 0.75 cups sliced celery
• 1 cup sliced carrots
• 3 reds bell peppers , chopped
• 2 teaspoons cornstarch
• 0.25 cups cold water

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in noodles and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
2. 2 Whisk together 3 tablespoons soy sauce, 3/4 cup sweet chili sauce, 1/2 teaspoon garlic powder, ground ginger, and sesame oil in a large bowl; add drained noodles and toss to coat; set aside.
3. 3 Whisk together 1/2 cup soy sauce and 1/2 teaspoon garlic powder in a large bowl; add pork and stir to coat. Allow to marinate 5 minutes.
4. 4 Heat cooking oil in a wok or a large, deep skillet over medium-high heat. Add pork, onions, and red pepper flakes; cook until pork is browned completely. Stir in 3 tablespoons sweet chili sauce, napa cabbage, celery, carrots, and bell peppers; cook and stir until vegetables are heated through, about 5 minutes.
5. 5 Whisk together cornstarch and water in a bowl; add to stir-fry, stirring until mixture thickens. Serve stir-fry over noodles.

Nutrition per serving