Sweet and Spicy Pork and Napa Cabbage Stir-Fry with Spicy Noodles Recipe

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling stir in the Chinese noodles and return to a boil. Cook the pasta uncovered stirring occasionally until the pasta has cooked through but is still firm to the bite about 5 minutes. Drain well in a colander set in the sink.

Whisk together the 3 tablespoons soy sauce 3/4 cup sweet chili sauce 1/2 teaspoon garlic powder the ground ginger and the sesame oil in a large bowl; add the drained Chinese noodles and toss to coat; set aside

Whisk together the 1/2 cup soy sauce and 1/2 teaspoon garlic powder in a large bowl; add the pork and stir to coat. Allow to marinate 5 minutes.

Heat the cooking oil in a wok or a large deep skillet over medium-high heat. Add the pork onions and red pepper flakes to the oil; cook until the pork is browned completely. Stir in 3 tablespoons sweet chili sauce the napa cabbage celery carrots and bell peppers; cook and stir until vegetables are completely heated about 5 minutes. Whisk together the cornstarch and water and add to the stir fry stirring until the mixture thickens. Serve the stir-fry over the noodles.