Noodles represent longevity in the Lunar New Year tradition but this dish is sure to go quick once your guests get a hold of it.
- 6 ounces instant ramen or chow mein noodles
- 3 Tbsp. olive oil
- 8 ounces pork tenderloin, cut into one inch cubes
- 1 red pepper, diced
- 1 cup shredded carrots
- 3 scallions, thinly sliced
- 3 cups thinly sliced baby bok choy (from about 3 total)
- ⅓ cup Soy Vay® Hoisin Garlic Asian Glaze & Marinade
NOTE: To make this as a vegetarian option, simply omit the pork and add sautéed tofu
- Bring a pot of salted water to a boil. Drop the noodles in, boil for 3 minutes, then drain and rinse with cold water.
- In a large nonstick frying pan or wok, heat 2 Tbsp. of the olive oil over high heat. Add noodles, toss to coat with the oil, then spread out in the pan and cook undisturbed for 3-4 minutes until the bottom starts to turn golden. Flip over in as few pieces as possible and cook for another 3 minutes. Slide the noodles, which should be in a cake-like form, onto a plate.
- Add remaining Tbsp. of oil and the pork. Sauté until browned on all sides, 2–3 minutes. Add red pepper, carrots and scallions, and sauté until pepper begins to soften, about 3-4 minutes. Add bok choy and sauté, stirring constantly, until wilted, another 2 minutes. Stir in Soy Vay® Hoisin Garlic Asian Glaze & Marinade and cook another minute or two, until heated through and ingredients are coated. Pour contents of pan over noodle cake and serve immediately.