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Print this Recipe    Singapore Noodles 02

Singapore Noodles with Pork or Chicken and Peppers
Yield: 6 servings

1 lb pork loin
1 tb oil
1 leek; white & light green parts
1 sweet green, yellow and red pepper; seeded
2 cloves garlic; minced
1-1/2 c chicken stock
1/4 c oyster sauce
1 tb curry powder
1 tb cornstarch
1 tb cold water
1/2 c fresh parsley or coriander; chopped
1 ds hot pepper sauce
3/4 lb whole wheat pasta

Cut pork into 1/4-x 2-inch strips. In large skillet, heat oil over
high heat; stir-fry pork for 3 to 4 minutes or until well browned.
Remove and set aside. Cut leek and sweet peppers into 1-1/2-inch
long strips. Add leek, peppers, garlic and stock to skillet; cover
and cook for 2 minutes.

Stir in oyster sauce and curry powder. Blend cornstarch with water;
add to skillet along with pork. Bring to boil; cook, stirring,
for 1 to 2 minutes or until heated through and thickened. Stir in
parsley and hot pepper sauce.

Meanwhile, in large pot of boiling water, cook spaghetti for 8 to
10 minutes or until tender but firm. Drain and toss spaghetti with
meat mixture.


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