Kung Pao Pork (or Chicken)

[a_boleyn]

Kung Pao chicken is a classic Szechuan dish, but I had a two pound piece of pork tenderloin in the freezer, that I wanted to use up, so I switched things up a bit. The other elements were still there including the hot chili and crunchy peanuts, even if I forgot to add the latter to the dish, until I was almost finished devouring my first bowl.

Comments

[spikesgirl58]

Oh, I've never seen this with soft noodles before.

[a_boleyn]

I was going to serve it over rice noodles or udon or ramen ... but I had a package of these in the pantry and 3 min cooking time was appealing. :)

I guess rice is the more traditional starch to serve it with but I didn't want to make a batch. (Lazy, that's me.)

[spikesgirl58]

I've always had it over deep fried rice sticks, but that's what's nice about doing this stuff at home.

[a_boleyn]

You know me and frying. I might have it that way if I was eating out and given the option but at home, I rarely fry anything.