Pork, Snow Pea And Sesame Noodle Salad

• 8.75 oz glass or rice vermicelli noodles
• 2 tsp sesame oil
• 1 tbsp peanut oil
• 1 clove garlic, minced
• 8.75 oz pork loin, trimmed, thinly sliced
• 8.75 oz snow peas, julienned
• 3 None medium carrots, peeled, julienned
• 3 stalks celery, julienned
• 1/2 cup chicken stock
• 1/4 cup sesame seeds, lightly toasted
• 2 tbsp soy sauce
• 2 tbsp dry sherry
• 1/4 tsp Szechuan seasoning

1. Place noodles in a large bowl. Cover with boiling water and set aside for 3-4 mins. Separate noodles with a fork then drain and rinse under cold water. Cut into short lengths with scissors then return to bowl and toss with sesame oil. Set aside.
2. Meanwhile, heat peanut oil in a wok or nonstick frying pan over high heat. Cook garlic, stirring, for 30 seconds. Add pork, snow peas, carrots and celery. Stir-fry for 2-3 mins, until pork is cooked to your liking and vegetables are tender. Mix with noodles.
3. Combine chicken stock, sesame seeds, soy sauce, dry sherry and Szechuan seasoning in a small bowl. Pour over pork and noodle mixture and toss to combine. Serve warm or at room temperature.

glass, sesame oil, peanut oil, clove garlic, pork loin, snow peas, carrots, stalks celery, chicken stock, sesame seeds, soy sauce, sherry, szechuan seasoning

Taken from recipes-plus.com/api/v2.0/recipes/27138 (may not work)