Kung Pao Pork over Sesame Noodles

 

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

• 1 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.
• 2 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.
• 3 Meanwhile, heat 3 quarts water to boiling. Add noodles; boil 3 minutes. Drain.
• 4 Toss noodles and sesame oil. Divide noodles among bowls. Top with broccoli slaw and pork mixture. Sprinkle with peanuts.