Asian Pork, Mushroom & Noodle Stir-Fry

5 ounces Japanese curly noodles (soba)
¾ cup chicken stock or low-sodium broth
3 tablespoons lite soy sauce
2 teaspoons Asian sesame oil
½ teaspoons crushed red pepper
1½ teaspoons cornstarch
1 tablespoons water
3 tablespoons canola oil
3 large garlic cloves, thinly sliced
2 large eggs, beaten
12 ounces pork tenderloin, cut into ½ inch dice
2 heads baby bok choy, slice crosswise ¼ inch thick
Sea salt & freshly ground pepper

1. Cook the noodles according to the package directions, then drain and rinse under cold water. In a measuring cup, mix the stock with the soy sauce, sherry, sesame oil and crushed red pepper. In a small bowl, mix the cornstarch with the water.
2. In a very large skillet, heat 2 tablespoons of the vegetable oil. Add the garlic and cook over moderate heat until golden, about 3 minutes. Using a slotted spoon transfer the garlic to a plate. Add the eggs to the skillet and cook, stirring frequently, until set, about 1 minute. Season the pork with salt and pepper. Add the pork to the skillet and stir-fry over moderately high heat until browned and just cooked through, about 3 minutes. Transfer the pork to the plate with the garlic and egg.
3. In the same skillet, heat the remaining 1 tablespoon of oil. Add the mushrooms, season with salt and pepper and cook over moderate heat until tender about 4 minutes. Add the bok choy and cook until softened, about 3 minutes. Add the noodles and soy sauce and cornstarch mixtures and cook over moderate heat, tossing until the sauce thickens, about 2 minutes. Add the garlic, egg, pork and any accumulated juices and cook, tossing until the pork is heated through, 1 minute. Transfer to bowls and serve.

Makes 8 medium bowls.

Number of Servings: 8

Recipe submitted by SparkPeople user GFUNQUE.