KID NOTE: I served the youngest (and pickiest) portions of ‘non-sauced’ pork and veggies and a side of noodles.
VEGETARIAN TIP: Substitute firm tofu for the pork.
GLUTEN MODIFICATIONS: Use rice noodles and tamari instead of soy sauce.
Wow! This earned the highest rating an edible item can earn at our house! A huge cut above “ridiculous,” which is not easy to earn. It was Ree-DONK-ulous! Not unlike that Cajun Scallops Alfredo, which made our eyes roll back in our heads.
Miss Stacey, I can’t believe my husband and I are making food this good in our own home. If the Baptist lady next store knew we were enjoying ourselves this much at home, she would NOT believe we were Free Methodist ministers! Oh what the heck, she doesn’t believe we belong to God anyway, fill my plate again…
I get a little nervous if the internet is slow. Gotta get to those Archives! I’m a life-time member of No More To Go. In fact, I’m the one in the plain brown sedan across the street, taking pictures of your house…
Thanks so much!
The Cheerio Chef
This was great. It was one of the best. I have some notes for next time I make this recipe….including a little more garlic chili sauce and a very quick simmer at the end as I may have reduce the wonderful sauce and I wanted more! I also won’t worry too much about not having or finding Chinese egg noodles at the grocery and use angel hair pasta or thin spaghetti. Thanks for a great meal.
This was very good. Was more savory than sweet. I went to the Asian market to get noodles, and I agree with another reviewer that it wasn’t critical.
This was fantastic! We will be making this again! Next time we will double the veggies.
Everyone loved it! Picked up the egg noodles at World Market and pan fried them in a little butter after cooking them. Plating the pork on top, the crispy noodles and the savory sauce was great. Thanks. It’s favorited.
This was great! Everyone loved it, even all the kids. I used thin spaghetti (Barilla protein plus for some extra protein). However, it took me way longer than 25 minutes to good and I consider myself a decent cook. Closer to 40 minutes, maybe it was the cooking the pork in batches that took so long. I’d definitely make again, just allow more time to get dinner on the table!