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Singapore Noodles with Pork or Chicken and Peppers

  • 1 pound pork loin
  • 1 tb oil
  • 1 leek; white & light green parts
  • 1 sweet green, yellow and red pepper; seeded
  • 2 cloves garlic; minced
  • 1-1/2 c chicken stock
  • 1/4 c oyster sauce
  • 1 tb curry powder
  • 1 tb cornstarch
  • 1 tb cold water
  • 1/2 c fresh parsley or coriander; chopped
  • 1 ds hot pepper sauce
  • 3/4 pound whole wheat pasta

Yield: 6 servings. Cut pork into 1/4-x 2-inch strips. In large skillet, heat oil over high heat; stir-fry pork for 3 to 4 minutes or until well browned. Remove and set aside. Cut leek and sweet peppers into 1-1/2-inch long strips. Add leek, peppers, garlic and stock to skillet; cover and cook for 2 minutes. Stir in oyster sauce and curry powder. Blend cornstarch with water; add to skillet along with pork. Bring to boil; cook, stirring, for 1 to 2 minutes or until heated through and thickened. Stir in parsley and hot pepper sauce. Meanwhile, in large pot of boiling water, cook spaghetti for 8 to 10 minutes or until tender but firm. Drain and toss spaghetti with meat mixture.

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