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A light and tasty dish that offers meat and vegetables enhanced with a flavorful teriyaki sauce.
Directions
- Over medium heat, lightly roast sesame seeds in a heavy skillet for 3 to 4 minutes. Stir
constantly to avoid burning. Remove from skillet and set aside.
Whisk together other sauce
ingredients in a small bowl, add sesame seeds and set aside. Lightly season with salt and pepper.
In a large skillet, heat vegetable oil and then lightly sauté onion, garlic and mushrooms.
Remove from heat and set aside.
Using a large stock pot, add enough water to cover ingredients.
Add a teaspoon of salt and bring salt water to a boil. Add choy sum and snow peas. Blanche for
1 minute. Remove and drain in colander. Chop blanched choy sum into 2" lengths.
In same pot
of boiling salt water, add noodles and cook approximately 4 minutes or until tender. Drain and
rinse in colander. Cut into bite size pieces if desired.
In the large skillet containing the
mixture with mushrooms, add the sauce mixture, the cooked pork loin, and the noodles, heating all
ingredients on a medium heat setting.
After ingredients are hot, place heat on simmer and
cook until noodles absorb the liquid from the sauce, approximately 4 or 5 minutes. Stir
frequently.
Using a serving bowl, combine noodle mixture, choy sum and snow peas.
Season to taste
with salt and pepper and toss all ingredients.
Garnish with peanuts if desired and serve.
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