You know it's a good recipe when your husband goes back for seconds, thirds and even a small fourth helping! I admit I changed up this recipe slightly to fit my needs this evening. I used a bake-in-the-bag Asian Ginger pork loin. While that was baking, I chopped and sauteed all my veggies (a small onion, a red pepper, a green pepper, some shredded carrots and a half head of regular cabbage). I used udon noodles because that's what I had. I sauteed all my veggies together with the spices suggested in the recipe, but used my own measurements. Once the pork was done and slightly cooled, I shredded it due to personal preference and then tossed the udon noodles with the sweet chili sauce (which was surprisingly spicier than anticipated!), teriyaki sauce (didn't have soy) and garlic powder. I then added the noodles directly to the pork/veggie mixture so I could combine it all together. Since it was spicier than anticipated, I added a 1/2 cup water mixed with a little chicken base since it would tone down the spice factor a bit and add the saltiness I felt it needed. It was the perfect amount of sauce and my husband and I LOVED it! I just rinsed some of the noodles and pork for my 4 year-old DD since it was still too spicy for her tastebuds. DH spiced up his portions with Slap Yo Mama hot sauce, while I used a scant bit of Sriracha on mine. Yummy!! Will defnitely make again!
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You know it's a good recipe when your husband goes back for seconds, thirds and even a small...