Pork and Vegetable Noodles Recipe
By Phyllis Collen, Cypress, CA

1 rounded tablespoon sweet-hot mustard
1/4 cup "The Best Teriyaki Sauce You'll Ever Taste"
1/2 cup vegetable or chicken stock, or about half of one 14 ounce container
2 teaspoons oil
2 boneless center-cut pork loin chop, 8 ounces each
2 tablespoons vegetable oil, 2 turns of the pan
1/2 to 1 teaspoon crushed red pepper flakes
Salt and black pepper
1 carrot, cut into matchsticks
1 package (16 ounces) fresh linguini
12 to 16 shiitake mushrooms, thinly sliced
1 red bell pepper, seeded and sliced
5 scallions, thinly sliced on an angle
2 cups fresh bean spouts, 4 handfuls

Put a large pot of water on to boil for pasta.

Place sweet hot mustard in a bowl. Whisk in teriyaki sauce. Add stock and sesame oil to the broth. Set aside.

Slice the pork chop very thinly against the grain.

When water for pasta boils, heat a large nonstick skillet over medium high to high heat. To the skillet, add 2 tablespoons vegetable oil, 2 turns of the pan in a slow stream. Add crushed pepper flakes to the oil, then the thinly sliced pork. Season pork with salt and pepper. Cook pork 2 minutes to caramelize the meat, then turn and stir-fry. Add salt to pasta water, then carrots.

Blanch carrots for a minute, then remove with a slotted spoon. Add fresh linguini to boiling water. Transfer carrots to pork stir-fry. Add mushrooms, red bell pepper, scallions and bean sprouts. Toss and stir-fry veggies with pork for 2 minutes. Cook pasta to al dente. Drain and add to the pork and veggies. Pour Teriyaki sauce and broth mixture over the noodles and pork. Toss and allow the noodles to completely soak up the liquids, a minute or so. Remove from heat.

Prep Time: 10 minutes
Cook Time: 10 minutes
Yield: 4 servings