Japanese Recipe: Katsudon (Breaded Pork Cutlet Over Rice)

Sushi is often considered the pinnacle of Japanese cuisine in the US, but the island nation has so much more to offer. Their food is robust and complicated with interesting takes on foods introduced to them by other countries. Take tonkatsu: a pork cutlet breaded and fried. This thoroughly Japanese dish is actually a variation on European cuisine that was introduced during the Meiji Restoration (Late 19th century to early 20th).

Katsudon (a breaded pork cutlet over rice) is incredibly popular in Japan. It's a combination of tonkatsu(the pork cutlet) and donburi (Japanese rice bowl dish). It's a dish commonly eaten for good luck on the night before a major test because katsu is a homophone for the verb katsu in Japanese, meaning "to win" or "to be victorious".

Read on to learn how to make this delicious recipe...

Homemade Katsudon Recipe

(makes 4 servings)

Ingredients:

Basics

• 7 cups steamed short-grain white rice
• 3 green onions, sliced thin
• 3 small onions sliced thin
• vegetable oil (for frying)
• 4 boneless center cut pork chops pounded thin (should be  about 1" thick before pounded out)
• salt and pepper to taste
• Worcestershire sauce (optional)

Breading

• 3 tablespoons flour
• 1 egg, beaten
• 1 cup Japanese breadcrumbs (Also known as panko)

Broth

• 1 cup dashi broth (available in the international aisle but use water if you can't find any)
• 6 tablespoons soy sauce
• 6 tablespoons sugar
• 4 tablespoons mirin (Japanese rice cooking wine)
• 3-4 eggs beaten

Directions:

1. Heat vegetable oil in a 1-inch deep frying pan or wok until it's at 340F or until a few breadcrumbs dropped in the middle of the oil surface immediately.
2. Remove extra fat and silverskin from the sides of the pork cutlets then pound them out until they are about 3/4" thick.
3. Salt and pepper the pork cutlets, then dust first in flour, dip into the beaten egg, then into the panko.
4. Fry the cutlets in the oil (1 at a time so the oil doesn't overflow) until light brown (about 4 or so minutes per side)
5. Drain the pork cutlets onto paper towels the cut into 1" strips.
6. Mix the broth ingredients except for eggs together in a bowl.
7. Add oil to a hot frying pan, then add onions (not the green onions).
8. Saute until the onions are fragrant and start to turn translucent.
9. Pour the dashi mixture over the onions, then nestle the pork cutlets into the onions.
10. Drizzle the 3-4 beaten eggs over everything in the pan then sprinkle with green onions.
11. Cover with a lid and cook until the egg is mostly set (about 1 minutes)
12. Split the rice between four large bowls, then top each with a pork cutlet and the egg.
13. Serve immediately with Worcestershire sauce on the side optionally.
14. Enjoy!

Meaty Main Course: Pork Chops with Apple, Onion & Sage

Getting creative with dinner can be a challenging and worthwhile puzzle. What haven't I tried before? What will everyone else like? Will it cost a fortune? Will it take forever to make? These are all the important questions that can really make or break a new recipe, especially if you have dietary restrictions that must be incorporated into the menu.

Delivering something that fits every criteria and is still delicious is quite an accomplishment! But we're not afraid to brag about this new and surprising winner, courtesy of McCormic Recipe Inspirations. It's a tangy, meaty main course that masters that perfect balance of sweet and savory. All in all this recipe takes roughly forty five minutes from the first chop to loading up the plates, and the end results are high-quality and nutritious at only 371 calories per serving. Check out the recipe below...

Apple, Onion, and Sage Pork Chops

(makes 6 servings)

Ingredients:

•     1 1/2 teaspoons sage
•     1 teaspoon minced garlic
•     1 teaspoon thyme leaves
•     1/2 teaspoon ground allspice
•     1/2 teaspoon paprika
•     1 tablespoon flour
•     1 teaspoon salt
•     4 boneless pork chops, 1-inch thick (about 1 1/4 pounds)
•     2 tablespoons olive oil 1 medium onion, thinly sliced
•     2 red apples, thinly sliced
•     1/2 cup apple juice or orange juice
•     1 tablespoon brown sugar

Directions:

1. Mix flour, all of the spices and salt in small bowl. Sprinkle both sides of pork chops with 1 tablespoon of the seasoned flour.
2. Heat oil in large skillet on medium-high heat. Add pork chops; brown on both sides. Remove from skillet. Add onion; cook and stir 3 minutes or until tender. Add apples; cook and stir 2 minutes.
3. Stir in juice, sugar and remaining seasoned flour until well mixed. Return pork chops to skillet. Bring to boil. Reduce heat to low; cover and simmer 5 minutes or until desired doneness.

Slow Cooker Recipe: BBQ Pulled Pork

Sometimes we're in the mood for barbecue no matter the season! That mood recently struck us, and nothing short of absolutely divine pulled pork would satisfy that craving! Of course, we're still stuck indoors from the snow, but that doesn't mean we can't enjoy all the flavors and textures of a barbecue anyway.

One issue we've had with many recipes is the fact that they come out far too moist, almost mushy and water logged. Others were dry, and just begging for more moisture. Perhaps even worse, some barbecue sauces were almost candy-sweet, and that just wouldn't do. We wanted something nice and smoky that's tender, but not soggy. To achieve this, we used a boneless butt cut of the pig. During the brining process, we added some liquid smoke to the brine to add in some flavor it would be missing from the barbecue deep into the meat. We also created a dry and a wet rub for the pork to really drive the flavor home. From there, it was a matter of creating the perfect sauce to add to the slow cooker and really allow the meat to cook. Keep reading below for this heavenly recipe...

Slow Cooker Pulled Pork Recipe

(makes 10-15 servings)

Ingredients

PORK

• 1 cup plus 2 teaspoons salt
• 1/2 cup plus 2 tablespoons sugar
• 3 tablespoons plus 2 teaspoons liquid smoke
• 1 boneless pork butt (about 4-5 lbs) cut in half horizontally
• 1/4 cup yellow mustard
• 2 tablespoons ground black pepper
• 2 tablespoons smoked paprika
• 1 teaspoon cayenne pepper

BARBECUE SAUCE

• 1 1/2 cups ketchup
• 1/4 cup light molasses
• 3 tablespoons Worcestershire sauce
• 1 1/2 tablespoons hot sauce
• 1/2 teaspoon table salt
• 1/2 teaspoon black pepper

Directions

1. Dissolve 1 cup salt, 1/2 cup sugar, and 2 tablespoons liquid smoke in 4 quarts of cold water in a large container. Submerge the pork in the brine, cover with plastic wrap, and refrigerate for 2 hours.
2. While the pork brines, combine the mustard and remaining 2 teaspoons liquid smoke in a small bowl. Set aside. Combine the black pepper, paprika, cayenne, the remaining 2 tablespoons sugar, and the remaining 2 teaspoons salt in a second small bowl. Set aside.
3. Remove the pork from the brine and dry thoroughly with a paper towel. rub the mustard mixture over the entirety of the pork. Sprinkle the surface of each piece of pork with the spice mixture. 
4. Place the pork in the slow cooker and cook for 10 hours on low. Once the pork is done cooking, transfer from the slow cooker to a roasting pan and pull apart with forks. Carefully pour off any liquid from the bottom of the roasting pan and the bottom of the slow cooker into a heatproof pitcher or large fat separator. Skim off the fat. Place the pork back into the slow cooker.
5. Place 3/4 cup of the defatted liquid into a medium bowl. Whisk in the sauce ingredients. Stir the sauce into the pork and cook for 2 hours.
6. Using a slotted spoon, remove the pork from the slow cooker. Serve on a serving platter or on individual buns with any remaining sauce alongside.
7. Enjoy!

Creative Meatball Recipe: Swedish Meatballs

We were in the mood for meatballs, but instead of relying on the tried and true Italian ones, we went for something a little different. Swedish meatballs hit the spot: a brown gravy sauce filled with delicious ingredients like nutmeg and cardamom. A surprise ingredient found its way into the meatballs: baking powder. This kept the meatballs delicate and juicy. Try serving these meatballs with a little lingonberry jelly on the side (cranberry or raspberry jam will also work), or why not mix the jelly right into the sauce? No matter how you serve these, they are nothing short of delicious. Keep reading below for this fantastic recipe...

Swedish Meatballs

(makes 6-8 servings)

Ingredients

MEATBALLS

• 1 large yellow onion, grated through a cheese grater
• 2 tablespoons butter
• 2/3 cup milk
• 4 slices bread, crusts removed and cut into pieces
• 2 eggs
• 1lb ground pork
• 1 1/2lbs ground beef
• 2 teaspoons salt
• 1 teaspoon fresh nutmeg
• 1/4 teaspoon ground allspice
• 1 teaspoon ground cardamom
• 1/2 teaspoon baking powder
• 2 teaspoons black pepper

SAUCE

• 6 tablespoons butter
• 1/3 cup flour
• 1 quart beef stock
• 1/2 cup sour cream
• 1/2 tablespoon brown sugar
• salt
• 2 teaspoons lemon juice

Directions

1. Saute the grated onion in the butter over medium-high heat until the onions have softened and turned translucent (3-4 minutes). Remove from heat and let cool.
2. In a medium bowl, mix together the bread pieces with the milk. Set aside for 15-20 minutes, or until the bread soaks up all the milk. Once it has, process the bread in a food processor or blender, then pour it into a large bowl.
3. Add the cooled onions to the bread and milk mixture, then add the rest of the meatball ingredients. Mix well for about 2 minutes, or until all the ingredients are well combined.
4. Form the meat into individual meatballs. you should end up with about 40 to 50 meatballs.
5. Heat 6 tablespoons butter in a large skillet over medium heat. Once the butter is melted, reduce the heat to medium and add some of the meatballs, being careful to not crowd the pan. Work in batches, browning on all sides. Don't cook all the way through yet. Once browned, remove the meatballs from the pan and set aside, repeating with remaining meatballs.
6. With the remaining pan butter, whisk in the flour, stirring often to let the flour cook until it's about the color of coffee to form a roux.
7. Meanwhile, in another pot heat the beef stock until it's simmering. Slowly add the beef stock to the roux at little at a time, making sure to continually stir. Keep stirring until all the stock is in and the sauce becomes silky. Add the brown sugar and stir until dissolved.
8. Add the meatballs to the sauce and turn the heat down to low. Cover the pot and cook on low for 10 minutes. you may need to do this in batches.
9. To finish, remove the meatballs to a serving dish. Add the sour cream, salt, and lemon juice and mix well. Serve the meatballs with the sauce and lingonberry jelly on the side.
10. Enjoy!

Meaty Main Course: Bacon-Wrapped Pork Tenderloin

Sometimes we we crave pork so much, we crave it twice! Pork roast is a great, simple dinner, but why not dress it up a little by wrapping it in bacon? This simple recipe traps a great herb flavor against the meat, and the bacon fat adds even more juiciness to the already juicy tenderloin. The trick to getting perfectly crispy bacon on the exterior is to cook the wrapped tenderloin briefly in the skillet before roasting it in the oven. To give this recipe the perfect finish, we deglazed the pan and created a simple sauce from white wine. Keep reading below for this delicious recipe...

Bacon Herb Wrapped Tenderloin

(makes 4-6 servings)

Ingredients

• 1 head garlic, top sliced off
• 2 tablespoons olive oil
• 2 pork tenderloins (about 1lb to 1 1/2lb each trimmed of excess fat)
• salt and pepper
• 2 tablespoons chopped fresh rosemary
• 12 fresh sage leaves
• 1 tablespoon chopped fresh thyme
• 12 slices bacon
• 2 tablespoons olive oil
• 2 cups white wine
• 1 lemon

Directions

1. Preheat the oven to 300F.
2. Place the garlic in a small ramekin. Drizzle with 1 tablespoon olive oil and wrap in foil. Bake until soft (about 45 minutes). When cool enough to handle, squeeze the garlic flesh from the head into a small bowl.
3. Increase the temperature of the oven to 375F. Arrange the tenderloins on a work surface. Rub the top of each tenderloin with half the roasted garlic and season with salt and pepper. Mix together the herbs and scatter half of the mix over the garlic on each tenderloin. Wrap 6 strips of bacon around each tenderloin and tie the bacon in place with kitchen twine.
4. Heat oil in a medium skillet over medium-high heat. Sear the tenderloins until golden brown on all sides. Transfer the seared tenderloins to a medium roasting pan. Slice the lemon pole to pole and place face down in the roasting pan. Place in the oven and cook to medium doneness (about 8 to 10 minutes or until the internal temperature is 145). Transfer the tenderloins to a cutting board and let stand 10 minutes.
5. Make the pan sauce. Squeeze any remaining juice out of the lemon into the roasting pan, then pour in the white wine. Place the roasting pan on the stove top over low heat. Deglaze the pan, stirring with a wooden spoon to scrape up any browned bits from the bottom of the pan. Pour the sauce through a fine mesh sieve into a small saucepan. Serve drizzled over the pork tenderloin.
6. Enjoy!

Chinese Recipe: Sweet and Sour Pork

A favorite Chinese recipe for many is sweet and sour pork. It's arguably one of the most well known Chinese dishes in the world. Sweet and sour pork, traditionally called "goo lou yok" is originally a Cantonese dish that gets its name from its combination of ingredients: sweetness from the sugar and sourness from the tangy ketchup and rice vinegar. The pork is stir fried in the sauce along with some red bell peppers and pineapple pieces.

We wanted to make a recipe that found just the right balance between the sweet and the sour, yet didn't drown the dish in sauce. For our recipe, we went a little beyond just the use of ketchup and rice vinegar. We added in some plum sauce, Worcestershire sauce, and oyster sauce to find the perfect balance. Keep reading below for this great sweet and sour pork recipe...

Sweet and Sour Pork

(makes 2-3 servings)

Ingredients

SAUCE

• 1 1/2 tablespoons tomato ketchup
• 1 teaspoon plum sauce
• 1/8 teaspoon Chinese rice vinegar
• 1/2 teaspoon Worcestershire sauce
• 1 teaspoon oyster sauce
• 1 teaspoon corn starch
• 1 teaspoon sugar
• 2 tablespoons water

MARINATE

• 1 teaspoon soy sauce
• 1/2 teaspoon corn flour
• 1/2 teaspoon rice wine

FRYING BATTER

• 1/2 cup water
• 2oz flour
• 1oz corn starch
• 1/2 teaspoon baking soda
• 1/2 egg
• 1 teaspoon canola oil
• 1 pinch salt

STIR FRY

• 3 to 4oz pineapple cubes
• 8oz boneless pork shoulder
• 1/2 green bell pepper seeded, de-veined, and cut into pieces
• 1/2 red bell pepper seeded, de-veined, and cut into pieces
• 2 stalks scallions (only the white part) cut into 2" length
• 1 small onion cut into wedges
• 1 rounded teaspoon minced ginger
• 2 tablespoon beaten eggs 
• 1 clove garlic minced
• canola oil for frying

Directions

1. Cut the pork shoulder into bite sized pieces and marinate with 1 teaspoon soy sauce, 1/2 teaspoon corn flour, and 1/2 teaspoon rice wine for 15-20 minutes.
2. Mix together all of the ingredients for the sauce until well combined and set aside.
3. Sift together the dry ingredients of the frying batter, then add in the egg, water, and canola oil to form a thick batter.
4. After the pork is done marinating, transfer the pork pieces into the batter and make sure they are well coated. Add enough canola oil to a skillet for deep-frying. Once the oil is hot (360F to 375F), deep fry the pork pieces until they turn golden grown. scoop out with a slotted spoon and drain on paper towels.
5. Heat up a wok and add 2 teaspoons canola oil. Add the onion and pineapple pieces. Fry about 2 minutes, stirring and flipping until the pineapple starts to brown. Add the ginger and pepper and cook, stirring constantly until the peppers  are crisp and tender.
6. Pour in the sauce. Cook, stirring quickly. As soon as the sauce thickens, add the pork and stir to combine and coat. Transfer to a serving plate and garnish with the green onion. Serve with white rice.
7. Enjoy!

Classic German Recipe: Pork Schnitzel

Schnitzel, in German, simply means cutlet, however many of us here in the United States have come to learn of the term through the ever popular pork schnitzel: a breaded and fried pork cutlet. We've already shared a similar recipe in our katsudon recipe, however this is a recipe distinctly German with a great sauce to boot.

For our recipe, we kept the homemade bread crumbs nice and simple. This isn't a hard or complex recipe, and we didn't want to make it hard either. For our the sauce, we combined some chicken stock with a little dill, salt, and sour cream to make a wonderful, creamy texture. Keep reading below for this delicious recipe...

Pork Schnitzel

(makes 2 servings)

Ingredients

SCHNITZEL

• 7 large high quality sandwich bread slices, crusts removed and cut into 3/4" cubes (about 4 cups)
• 1/2 cup flour
• 2 large eggs
• 2 tablespoons milk
• 3 tablespoons vegetable oil
• 1 pork tenderloin (1 1/4lbs) trimmed of fat and silver skin and cut on an angle into 4 equal pieces
• salt and ground black pepper
• 2 teaspoons paprika

SAUCE

• 3 tablespoons canola or grapeseed oil
• 3/4 cup chicken stock
• 2 teaspoons fresh chopped dill
• 1/2 teaspoon salt
• 1/2 cup sour cream

Directions

1. Place the bread cubes on a large, microwave-safe plat. Microwave on high for 4 minutes, stirring well halfway through the cooking time. Microwave on medium power until the bread is dry and a few pieces dart to lightly brown (3 to 5 minutes stirring every minutes). Process the dry bread in the food processor with the paprika into very fine crumbs (about 45 seconds). Transfer the bread crumbs to a shallow dish. In a second shallow dish, spread the flour and season the flour with 1 teaspoon salt and 1/2 teaspoon black pepper. In a third dish, beat together the milk and eggs.
2. Use a meat hammer to pound the pork cutlets thin (1/4 to 1/8" thick). Working with one cutlet at a time, dredge the cutlets thoroughly in flour, shaking off the excess, then coat in the egg mixture, allowing to drip back into the dish to ensure a thin coating. Coat evenly with bread crumbs, pressing the crumbs on to adhere. Place the breaded cutlets on a single layer on a wire rack set over a baking sheet. Let the coating dry 5 minutes.
3. Heat the vegetable oil in a large skillet and cook 2 cutlets in the oil for 2-4 minutes on each side or until browned. Remove and keep warm. Repeat with remaining cutlets.
4. Add the chicken stock into the skillet to deglaze the pan, scraping the bottom to loosen the fond. In a small bowl mix together the dill, salt, and sour cream. Stir the sour cream mixture into the chicken stock. Heat and stir until the mixture thickens (don't let it boil).
5. Serve the cutlets with the sauce and lemon wedges.
6. Enjoy!

Mexican Recipe: Albóndigas Soup

Meatballs are a sort of food that's found all over the world. We can find them from Afghanistan to Sweden, to Romania and to Spain. While in America, most of us have probably enjoyed and become most familiar with Italian meatballs, we wanted to try something a little different: a Mexcian albóndigas soup!

Albóndigas is traditionally a Spanish or Latin American dish served as an appetizer with a tomato sauce. In Mexico, however, albóndigas is served typically a soup served in a light broth and with vegetables. What really makes this meatball soup shine is its lightness from chopped mint and a depth from fresh oregano. Add some corn for a little sweetness. Keep reading below for this delicious soup...

Albóndigas Soup

Ingredients

• 2 tablespoons olive oil
• 1 large onion, chopped
• 1 clove garlic, minced
• 3 quarts chicken stock
• 1/2 cup tomato sauce
• 1/2lb string beans, ends cut off and cut into 1" pieces
• 2 large carrots, peeled and sliced
• 1/3 cup raw white rice
• 1/2lb ground beef
• 1/2lb ground pork
• 1/4 cup chopped fresh mint leaves
• 1/4 cup chopped parsley
• 1 egg
• 1 1/2 teaspoons salt
• 1/4 teaspoon black pepper
• 1 1/2 cup frozen or fresh corn
• 1 tablespoon fresh chopped oregano
• salt and pepper to taste
• 1/2 cup chopped fresh cilantro

Directions

1. Heat oil in a large pot over medium heat. Add onion and cook until tender (about 5 minutes). Add garlic and cook a minute more, or until fragrant. Add the stock and tomato sauce and bring to a boil. Reduce the heat to a simmer, then add the carrots or string beans.
2. Mix together the rice and meat. Add in the mint leaves, parsley, salt and pepper. Mix in the egg, then form the mixture into 1" meatballs.
3. Add the meatballs to the simmering soup, one at a time. Cover and let simmer for 1/2 hour. Add the corn after 20 minutes, then add oregano, and salt and pepper to taste. Serve hot with bread and garnish with cilantro.
4. Enjoy!

Chinese Recipe: Pork Lo Mein

Perhaps one of my favorite dishes from Chinese takeout is pork lo mein. Unfortunately, so many times when I've ordered it, the dish is just too greasy and salty, and it ends up tasting like regret. I recently started to wonder if there was a way to make it at home. The answer: Of course there is! It ended up being much more flavorful, and nowhere near as greasy and salty.

To get the recipe just right, we first looked at the meat. We wanted the pork to be tender and delicious, so we seared strips from country-style pork ribs over high heat, and used the meat marinade as the sauce base which we mixed with chicken broth. We also used lo mein noodles, however if you can't find any at your local store, dried linguine will work just as well. Keep reading below for this fantastic recipe...

Pork Lo Mein

(makes 4-6 servings)

Ingredients

• 3 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 2 tablespoons hoisin sauce
• 1 tablespoon toasted sesame oil
• 1/4 teaspoon five-spice powder
• 1lb boneless country-style pork ribs, trimmed of fat and gristle and sliced crosswise into 1/8" pieces
• 1/2 cup low-sodium chicken broth
• 1 teaspoon cornstarch
• 2 cloves garlic, minced
• 2 teaspoons fresh grated ginger
• 4 1/2 teaspoons vegetable oil
• 4 tablespoons Chinese rice cooking wine (or dry sherry as a replacement)
• 1/2lb shiitake mushrooms, stems trimmed, and caps cut in halves or thirds
• 2 bunches scallions, whites thinly sliced and greens cut into 1" pieces
• 1 red bell pepper, seeded, de-veined, and chopped roughly
• 1/2 yellow onion, chopped
• 1 cup fresh bean sprouts
• 1 small head Napa or Chinese cabbage, halved, cored, and sliced crosswise into 1/2" strips
• 12oz Chinese egg noodles or 8oz dried linguine
• 1/2 tablespoon Asian chile garlic sauce (or Sriracha sauce, both optional)

Directions

1. Bring 4 quarts water to boil in a Dutch oven over high heat.
2. Whisk together soy sauce, oyster sauce, hoisin sauce, sesame oil, and five-spice powder in a medium bowl. Place 3 tablespoons of the mixture in a large, zipper-lock bag, and add the pork. Press out as much air as possible, seal the bag, and marinate at least 15 minutes in the fridge or up to 1 hour.
3. Whisk the broth and cornstarch into the remaining soy sauce mixture in the medium bowl. In a separate small bowl, mix together garlic and ginger with 1/2 teaspoon vegetable oil. Set aside.
4. Heat 1 teaspoon vegetable oil in a 12" skillet over high heat until just smoking. Add half the pork in a single layer, breaking up any clumps with a wooden spoon. cook, without stirring, for 1 minute. continue to cook, stirring occasionally, until browned (about 2 to 3 minutes). Add 2 tablespoons of the Chinese cooking wine or sherry to the skillet and cook, stirring constantly, until the liquid is reduced and the pork is well coated (30 to 60 seconds). Transfer the pork to a medium bowl and repeat with the remaining pork, 1 teaspoon oil, and remaining 2 tablespoons wine. Wipe the skillet clean with paper towels.
5. Return the skillet to high heat, add 1 teaspoon vegetable oil, and heat until just smoking. Add the mushrooms, peppers, and onion and cook until the mushrooms are a light golden brown (4 to 6 minutes). Add scallions and continue to cook, stirring occasionally, until the scallions are wilted (2 to 3 minutes longer). Transfer the vegetables to the bowl with the pork.
6. Add the remaining teaspoon vegetable oil, cabbage, and bean sprouts to the skillet and cook, stirring occasionally, until the cabbage is spotty and brown (3 to 5 minutes).
7. Meanwhile, stir the noodles into the boiling water and cook, stirring occasionally, until the noodles are tender (3 to 4 minutes for fresh Chinese noodles, or 10 minutes for dried linguine). You want the noodles to finish cooking right when the stir fry is finished.
8. Clear the center of the skillet and add the garlic-ginger mixture and gook, mashing the mixture with a wooden spoon until fragrant (about 30 seconds). Stir the garlic mixture into the cabbage, then return the pork-vegetable mixture and the chicken broth-soy mixture to the skillet. Simmer until thickened and the ingredients are well incorporated (1 to 2 minutes). remove the skillet from the heat.
9. Drain the noodles, then add back to the Dutch oven and stir in the cooked stir-fry mixture and garlic-chili sauce or Sriracha and toss the noodles until the sauce evenly coats them. Serve immediately.
10. Enjoy!