I love sweet and sour chicken and pork - and generally any type of Asian stir fry. What is it about the combination of soy sauce, meat, and veggies that is so addictive? I've posted quite a few different kinds of stir frys, but they've all been recipes with rice. This one uses pasta and I LOVE that. I'm a pasta fiend :) This is right up my alley.
What you need:
- 1 pkg. egg noodles or thin spaghetti
- 1 pkg. pork chops, diced into bite size pieces
- 2 garlic cloves, minced
- 4 green onions, chopped
- 1/2 cup matchstick carrots (I couldn't find the prepackaged ones)
- 1 red bell pepper, diced
- Sugar snap peas or broccoli florets
- 1 small can pineapple chunks, reserve juice
- Ground pepper
- 1 Tbsp. soy sauce
- 2 tsp. white wine vinegar
- 2 Tbsp. reserved pineapple juice
- 1 Tbsp. tomato puree
- 1 Tbsp. flour
- Mix together soy sauce, vinegar, pineapple juice, tomato puree, and flour together. Set aside.
- Cook pasta; drain.
- Meanwhile, heat some oil in a wok and cook pork for 4 minutes.
- Add garlic, green onions, carrots, pepper, and peas/broccoli. Cook for 3 minutes.
- Add pineapple and sweet and sour sauce. Season with pepper and cook until slightly thickened.
- Add noodles and toss to coat. Serve immediately.