Ingredients

4 ounces Rice Noodles

6 - 8 ounces Por Tenderloin (trimmed)

3 tablespoons Water

2 tablespoons Rice Wine 9 (or dry Sherry)

1 tablespoon Soy Sauce

1 teaspoon Cornstarch

1 1/2 teaspoons Peanut Oil

1/2 head Onion (thinly sliced)

8 ounces Bok Choy

1 1/2 teaspoons Garlic

Preparation

  1. Bring a large saucepan of water to a boil. Add noodles, cook according to directions. Drain and rinse with cold water and set aside.

  2. Slice pork into thin pieces, then slice lick matchsticks. Whisk water, rice wine, soy sauce, and cornstarch in a small bowl.

  3. Heat oil in skillet over medium heat. Add onion and cook stirring constantly until they begin to soften (2 - 3 minutes).

  4. Add bok choy and cook, stirring occasionally until beginning to soften ( about 5 minute)

  5. Add pork, garlic, and chili garlic sauce. Cook, stirring until pork is cooked through. (2 - 3 minutes)

  6. Whisk cornstarch mixture again, add to pan and bring to a boil. Cook, stirring until sauce has thickened. ( 2 - 4 minutes)

  7. Serve over noodles.