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Singapore Noodles with Pork or Chicken and Peppers

pasta, pork, chicken - breast, stirfry - chicken, stirfry - pork

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

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. Chicken may be substituted for pork and any other kind of noodle may be used.

Contributor: Canadian Living Magazine October, 1990)

Yield: 6 servings

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