Crispy Noodles with Vegetables and Pork
20 MIN
30 MIN

Crispy Noodles with Vegetables and Pork


  • 1/2 lb (225 g) quick cooking egg noodles
  • 1/2 cup (125 ml) peanut oil
  • 1 teaspoon (5 ml) paprika
  • 1 teaspoon (5 ml) Chinese five-spice
  • 1 lb (454 g) boneless pork chops
  • 1 cup (250 ml) chicken broth
  • 4 teaspoons (20 ml) cornstarch
  • 1 small broccoli, cut into small florets
  • 1/2 lb (225 g) snow peas, trimmed
  • 1 onion, thinly sliced
  • 1 tablespoon (15 ml) fresh ginger, chopped
  • 2 cloves garlic, finely chopped
  • 3 tablespoons (45 ml) soy sauce
  • Salt and pepper
  • Fresh cilantro, to garnish
  • Cashew nuts, for garnish


  1. Bring a large pot of salted water to a boil. Remove from heat and add the noodles. Let stand 3 minutes and rinse with cold water. Drain well and lightly oil. Set aside.
  2. In a bowl, combine 15 ml (1 tablespoon) of oil and spices. Add meat and coat well.
  3. In a skillet, brown the chops on both sides. Season with salt and pepper. Let cool and thinly slice the chops. Set aside.
  4. In a bowl, combine the broth and cornstarch. Set aside.
  5. In a large skillet or wok over high heat, sauté the broccoli, snow peas and onion in 30 ml (2 tablespoons) of oil, about 5 minutes. Season with salt and pepper. Add the ginger and garlic and cook for about 1 minute. Add the broth mixture and soy sauce. Bring to a boil and simmer until the vegetables are al dente. Add the reserved meat. Adjust the seasoning.
  6. Meanwhile, in a large non-stick skillet or wok over high heat, cook the noodles in the remaining oil until they are lightly browned and crispy. Add oil, as needed.
  7. Place the noodles in a serving dish. Top with the sautéed vegetables and pork. Garnish with cilantro and cashews.