- 12 ounces dry Chinese noodles
- 3 tablespoons soy sauce
- 3/4 cup sweet chili sauce
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground ginger
- 3 tablespoons sesame oil
- 1/2 cup soy sauce
- 1/2 teaspoon garlic powder
- 1 (1 pound) pork loin, cut into 2-inch strips
- 2 tablespoons cooking oil
- 2 onions, cut into bite-size pieces
- 1/8 teaspoon crushed red pepper flakes
- 3 tablespoons sweet chili sauce
- 3 cups chopped napa cabbage
- 3/4 cup sliced celery
- 1 cup sliced carrots
- 3 red bell peppers, chopped
- 2 teaspoons cornstarch
- 1/4 cup cold water
- 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.