Categories: Asian
Ingredients
- 8 oz uncooked vermicelli
- 1 lb boneless pork loin chops, cut into thin strips
- 3 tbsp canola oil, divided
- 4 garlic cloves, minced
- 1 1/2 tsp salt, divided
- 1 medium onion, halved and thinly sliced
- 2 1/2 cups shredded cabbage
- 1 medium carrot, julienned
- 1/4 tsp pepper
Directions
-
Break the vermicelli in half; cook as directed. Drain.
-
In a bowl, toss pork with 2 tbsp oil, garlic, and 1/2 tsp salt. Place a skillet over medium-high heat. Add half of the pork mixture; stir-fry 2-3 minutes or until browned. Remove from pan. Repeat with remaining pork mixture.
-
In same skillet, heat remaining oil over medium-high heat. Add onion; stir-fry 1-2 minutes or until tender. Add remaining vegetables; stir-fry 3-5 minutes or until crisp-tender. Stir in pepper and remaining salt. Return pork to pan. Add the vermicelli; heat through, tossing to combine.