Ingredients
2 tablespoons mirin (sweet rice wine)1 tablespoon tamari soy sauce1-1/2 teaspoons cornstarch1 pound boneless pork loin chops, thinly sliced10 ounces fresh or 6 ounces dried Chinese egg noodlesSTIR-FRY:1 cup chicken broth1/2 cup oyster sauce1/4 cup mirin (sweet rice wine)2 tablespoons tamari soy sauce1 tablespoon plus 1-1/2 teaspoons cornstarch1 tablespoon minced fresh gingerroot1 garlic clove, minced2 tablespoons canola oil1 small Chinese or napa cabbage, shredded1 can (8-3/4 ounces) whole baby corn1 can (8 ounces) sliced water chestnuts, drained1 can (8 ounces) bamboo shoots, drained1 cup sliced fresh mushrooms2 celery ribs, sliced2 shallots, chopped2 cups fresh snow peasCooking spray
Preparation
In a large resealable plastic bag, combine the mirin, tamari and cornstarch. Add the pork; seal bag and turn to coat. Refrigerate for at least 1 hour.
Cook noodles according to package directions; drain and rinse in cold water. Spread noodles over a paper towel-lined baking sheet; set aside.
Drain and discard marinade from pork. In a small bowl, combine the broth, oyster sauce, mirin, tamari, cornstarch, ginger and garlic.
In a large skillet or wok, stir-fry pork in oil for 2 minutes. Add the cabbage, corn, water chestnuts, bamboo shoots, mushrooms, celery and shallots; cook 4-6 minutes longer or until pork is no longer pink and vegetables are crisp-tender.
Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in snow peas; heat through.
Meanwhile, arrange noodles into six nests on a greased baking sheet; spray tops with cooking spray. Broil 4-5 in. from the heat for 7-9 minutes or until tops are golden brown. Serve with stir-fry.
