Ingredients
1
tablespoon vegetable oil
1
bag (1 lb) broccoli slaw mix
1
lb boneless pork loin, cut into 1/2-inch pieces
1
medium red bell pepper, cut into 1/2-inch pieces
1/2
cup water
1/2
cup Szechuan spicy stir-fry sauce
1
tablespoon honey
1
package (7 oz) rice stick noodles
2
teaspoons sesame or vegetable oil
2
tablespoons salted peanuts
Preparation
Heat 12-inch nonstick skillet over medium-high heat. Add vegetable oil; rotate skillet to coat bottom. Add broccoli slaw; cook and stir 2 to 3 minutes or until crisp-tender. Remove broccoli slaw from skillet; keep warm.
Add pork to same skillet; cook and stir over medium-high heat 5 to 6 minutes or until brown. Stir in bell pepper and water. Cover; cook 3 to 4 minutes, stirring occasionally, until pork is tender. Stir in stir-fry sauce and honey. Reduce heat; simmer uncovered 1 to 2 minutes.
Meanwhile, heat 3 quarts water to boiling. Add noodles; boil 3 minutes. Drain.
Toss noodles and sesame oil. Divide noodles among bowls. Top with broccoli slaw and pork mixture. Sprinkle with peanuts.
