Stir Fried Pork Noodles with a Dash of Chili Oil

This one is going to be a quick post. Quick enough to let you know that I just threw everything in my wok and made dinner out of pork strips, handful of veggies and flavored them with Chili oil, and called it Stir Fried Pork Noodles with a dash of Chili Oil.

I have thus concluded that the safest way for me to eat “Chinese” now is at home. And read and re-read the labels of all the sauces and ingredients I am using. Till my mind’s eye does a Ctrl F on “Monosodium glutamate” and can find nothing!

I get all spooked out by the thought that a lot of these sauces used in Chinese/Asian cooking have Ajinomoto. From what used to be once-a-week of Chinese, I have punctuated it to no-Chinese-outside for the next few months. The last couple of months that I have eaten Chinese, I have found myself in embarrassing situations where I have gone on egging the restaurant people or my hosts with a nagging, “Does it have MSG in it?”

Each time I see a nodding yes, my heart sinks and I leave the food untouched.

But this quick stir fry was not left untouched. In fact the leftovers were smacked clean too the next day for lunch.

I marinated these pork strips in some corn starch, black pepper, rice vinegar, and low-sodium soy sauce. They were later stir fried separately in very little canola oil.

Pretty much any greens can be used to stir fry in Chinese cooking.

I used some red onions, sliced button mushrooms, snap peas, julienned carrots, and green bell pepper.

All the cooking was done with the chili oil, once I started tossing my vegetables in. Oh, and I did add some minced garlic to infuse more flavor to my noodles.
You can use regular Egg Noodles for this recipe. Boil, strain and add to the veggies and meat. Stir fry on high heat.

Serve hot, straight from the wok! You can add chopped green chilies soaked in vinegar to add more flavor.