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Sesame Noodles with Pork

Yields1 Serving

 a drizzle of canola or olive oil
 2 garlic cloves, crushed
 1 Tbsp. grated fresh ginger
 2 Tbsp. sesame oil
 2 Tbsp. soy sauce
 2 Tbsp. rice or balsamic vinegar
 1 Tbsp. honey or sugar
 a tiny squirt (about 1/8 tsp.) chili sauce or sambal oelek
 1/2 lb. fresh thin Chinese egg noodles, rice noodles or spaghetti
 leftover pork (I used about half a pork tenderloin, cut into strips)
 1 small carrot, cut into ribbons using a vegetable peeler
 2-3 green onions, thinly sliced (optional)
 a handful of cilantro, torn
 1/4 cup toasted sesame seeds (optional)

In a large skillet heat the canola oil and sauté the garlic and ginger for a few minutes, until soft but not brown. Transfer to a bowl and add the sesame oil, soy sauce, vinegar, honey and chili sauce.


Meanwhile, cook the noodles according to the package directions, or until tender. Drain them well in a colander. When the pan is empty, add a little more oil and toss the noodles in the pan, letting them sit for a bit to get nice and brown, then tossing them around. Add the pork and sauce, and toss to coat and heat through.


Transfer to a large bowl and add the carrot, green onions, cilantro and sesame seeds. Toss to combine everything and then divide among bowls or refrigerate for an hour or two to allow the flavours to meld. (Or you could hold off adding the pork and veg and refrigerate the noodles and sauce overnight, then add the pork and veg just before serving. Or heat everything through in the skillet if you don't want it to be cold.)