Sweet and Spicy Pork and Napa Cabbage Stir-Fry with Spicy Noodles

Sweet and Spicy Pork and Napa Cabbage Stir-Fry with Spicy Noodles

75 Reviews 5 Pics
  • Prep

    30 m
  • Cook

    15 m
  • Ready In

    45 m
thriftybob
Recipe by  thriftybob

“The Thai sweet chili sauce gives this dish a sweet and spicy flavor that my kids love. You can adjust the heat level by adding more or less of the sauce or adding additional red pepper flakes, if you like it really hot.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  1. 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.
  2. 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
  3. 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.
  4. 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.

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Reviews (75)

Rate This Recipe
Kathy N
33

Kathy N

I was looking for a recipe to use some pork tenderloin strips I had in the freezer. I hit the jackpot. I took this over to a casual family dinner and they said it was the best stir fry they had ever had. The only thing I ommitted was the ginger because I don't like it, and I put a few more carrots and only 2 red peppers but followed exactly otherwise. I used the Chinese noodles but a thin spaghetti would also work fine. Very very good. Thank you.

SWEETJAM
23

SWEETJAM

I made this last night with a couple of modifications. I used spaghetti instead of chinese noodles because that is what I had on hand. I also used fresh garlic and ginger- taste so much better then the dry. I used green onions instead of the white- just personal preference. I used only 1 Tablespoon of the sweet chile sauce and the rest I used the garlic chili sauce- we like spicy more than sweet. Instead of napa I used regular cabbage because I had that on hand from a corned beef. This is a forgiving recipe and you can really add or subtract your flavors, veggies and spiciness based on your personal preferences. It made a HUGE amount of food. Thanks for sharing.

mares
18

mares

Loved this receipe, had to use flank steak instead of pork. I thought the vegetabes and meat mixture was bland, but boy o boy, mixed in with the noodles the taste was outstanding. The vegetables and meat took away some of the heat from the noodles. If you can stand it, the dressed noodles are good by themselves too.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 527 cal
  • 26%
  • Fat
  • 19.3 g
  • 30%
  • Carbs
  • 72.5 g
  • 23%
  • Protein
  • 22.1 g
  • 44%
  • Cholesterol
  • 36 mg
  • 12%
  • Sodium
  • 2131 mg
  • 85%

Based on a 2,000 calorie diet

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