Who needs takeout when you can make this delicious Thai favorite at home? The quick stir-fry is perfect for a weeknight one dish meal.
- Serves 4
- Active time: 25 minutes
- Total time: 40 minutes
- 1 package MOINK boneless pork loin chops
- ¼ cup plus 2 tsp. soy sauce
- 1 Tbsp plus 2 tsp. vegetable oil
- 2 tsp. cornstarch
- 1 (16-oz.) package flat rice noodles
- ¼ cup oyster sauce
- 2 Tbsp. sweet soy sauce
- 2 Tbsp. dark brown sugar
- 1 Tbsp. fish sauce
- ¼ cup water
- 2 large eggs, lightly beaten
- 3 cloves garlic, minced
- 1 bunch Chinese broccoli, coarsely chopped
- 2 green onions, thinly sliced
- 1½ cups sliced cabbage
- 2 cups broccoli florets
- 5 oz. sliced mushrooms
- 1 large carrot, sliced
- 1 small onion, sliced
- Thinly slice the pork chops and place in a medium bowl. Add 2 teaspoons of the soy sauce, 2 teaspoons of the vegetable oil, and cornstarch and toss to coat.
- Cook the noodles according to package directions. Set aside and keep warm.
- Whisk together the remaining ¼ cup soy sauce, oyster sauce, sweet soy sauce, brown sugar, fish sauce, and ¼ cup water. Set aside.
- Heat the remaining 1 tablespoon vegetable oil in a wok or large skillet. Add the eggs and cook 1 minute or until scrambled. Remove from the pan and set aside. Add the pork to the pan and sauté 2 to 3 minutes or until browned. Set aside along with the eggs.
- Add additional oil to the pan if dry. Add the garlic, cabbage, broccoli, mushrooms, carrot, and onion. Cover and cook 3 to 4 minutes, stirring occasionally, until the broccoli is tender. Add the noodles, soy sauce mixture, pork, and egg to the pan. Cook 3 minutes or until the mixture is hot and the sauce is slightly thickened, tossing to coat evenly. Sprinkle with green onions before serving.
Pro Tip: Slice the pork just before it thaws completely. Slightly frozen meat is easier to slice thinly.
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