Pork & Noodle Stir Fry
While the name of this one may sound a bit similar to the Turkey Noodle Stir Fry we did not that long ago, the recipe itself shares only the use of spaghetti squash for noodles, and a few common veggies. Otherwise, it is a whole new recipe that works great as a one-dish meal or cooked ahead and used for lunches during the week. So warm up the oven for that spaghetti squash and pull out a wok for the stir fry and let’s get started.
- 3 lb bone-in pork roast or 2 lb pork tenderloin, fat and silver skin trimmed and cut into 1/2″~3/4″ chunks
- 1 carrot, peeled and julienned
- 6 scallions, chopped – light green and white parts separated from dark green tops
- 2 assorted bell peppers, julienned
- 4 mushrooms, sliced 1/4″ thick
- 1 spaghetti squash, split lengthwise and seeds scooped out
- 2 tbsp sesame oil
- 1 tbsp EVOO
- 1-1/2 tsp garlic powder or granulated garlic
- 1 tsp sea salt
- 1 tsp ground ginger
- 1/2 tsp dried orange peel
- 1/2 tsp anise seeds (whole)
Start the oven to 400. Split the squash and scoop out the seeds, then place it cut side down on a baking pan. Put in the oven and set the timer for 30 minutes. Meanwhile, get the veggies all chopped and separated into prep bowls. You can also work on chunking up the pork (if you have boneless, this goes much faster).
Combine all of the spices and herbs in a small prep bowl and mix together well. Place the pork chunks in a medium mixing bowl and add the sesame oil and spice mixture. Turn and toss to coat well with the mixture. Set aside and waith for the oven timer to go off with the spaghetti squash. If it passes the press test (easily gives when pushed with the back of a spoon), it is done and should be removed from the oven. If not quite ready, set the timer for an additional 5~10 minutes (you can judge by how soft it is getting) and check again.
Once the spaghetti squash is done, remove it from the oven and set aside to cool a little. Heat your wok or deep saute pan over medium-high heat. When hot, add in the olive oil and then the pork. Cook for about 5 minutes, stirring often, until lightly browned on the outside and nearly cooked through.
Add the carrots, mushrooms, and bell peppers to the pan and continue to cook for another 3 or so minutes. Stir often, and shoot for a tender-crisp finish on the veggies. Just as they are close (perhaps after 2 minutes), add in the white and light green parts of the scallions and cook those a little as well. After cooking for a minute longer with the scallions, reduce the heat to simmer before continuing.
Using a silicone-palmed oven mitt, grab one of the spaghetti squash halves in your left hand (assuming you are right handed) and “tease” the noodles from the skin using a small fork. Put them right into the pan with the pork and veggies. Repeat with the other half, then use tongs or a large fork and spatula to toss and mix the noodles with the veggies and pork. Remove from heat and sprinkle the reserved scallion tops over the pan.
Dish up into individual servings and dig in. You can add a dash of tamari if you like (or some Sambal Oelek if you want some heat), but I thought it was great all by itself. And, as I said earlier, it saves in containers in the fridge for lunches too – assuming there is any left!