4 teaspoons chili garlic sauce (such as Lee Kum Kee)
How to Make It
Cook pasta according to package directions, omitting salt and fat. Drain, reserving 1/4 cup cooking liquid; keep warm.
Remove green tops from green onions; thinly slice, and set aside. Mince white portions of green onions; set aside.
Heat oil in a large nonstick skillet over medium-high heat. Add minced green onions, bell pepper, pork, and mushrooms; sauté 3 minutes or until pork is browned. Combine reserved 1/4 cup cooking liquid, teriyaki sauce, and chili garlic sauce in a small bowl, stirring with a whisk. Add pasta and teriyaki sauce mixture to pan; toss well to coat. Stir in sliced green onion tops.
Very tasty and a good weeknight dinner - I marinated the pork strips per another reviewer's suggestion in CL's Beef Broccoli Lo Mein recipe (soy sauce, sugar, corn starch, baking soda, water); added a chopped garlic clove and minced ginger to the green onions and veggies in the stir fry; and subbed carrots and broccoli for mushrooms and red pepper strips. I also added about a tablespoon of hoisin to the sauce and pasta water for flavor per another reviewer but I don't know if it was necessary withe the 4 tsps. chili garlic sauce! My family likes heat so that amount was fine for us but might be hot for others. I love stir fries so this will definitely go into the rotation - nice to have noodles instead of rice for a change.
Nice, easy meal. Love the shiitake mushrooms. I typically use pork tenderloin. Not overly spicy with the chili garlic sauce so you may want some siracha on the table for those who like a little more heat.
This was a quick and easy dinner. I made the following changes based on what I had available: rice noodles for the pasta, thinly sliced steak for the pork and for my veggies I used zucchini, green onion, red bell pepper and carrots. I also used sambal olek as my chili paste (3 tsp). I garnished with some peanuts as well. Other than the substitue of ingredients, I followed the recipe as stated.
I give it 4 stars with my fixes...
For the pasta I used most of the box (about 12-14 oz) of thin spaghetti and cooked it with salt. Instead of 1 TBSP of dark sesame oil, I used 1/2 TBSP sesame oil and 1/2 TBSP peanut oil. I sauted 1 tsp garlic and 1 tsp ginger in the oil before adding meat and veggies. I added 2 TBSP cornstarch to the sliced pork before putting it in the pan. I used regular sliced mushrooms because I couldn't find shiitake mushrooms. I diced the red peppers into small pieces. I doubled the terriyaki sauce and added 2 TBSP Hoisin sauce to the sauce combo and only put a small amount of chili sauce in so it wouldn't be spicy for the kids. If the sauce doesn't thicken up, I would add some cornstarch mixed with terriyaki or chicken broth.
Superfast & easy. Used soba instead of spaghetti. Subbed Chinese "chili paste with garlic" for "chili garlic sauce." Without the water, sugar, vinegar in the recipe's LKK sauce we got a more assertive chili-teriyaki mixture. Served with wilted spinach topped with a few sesame seeds. Very good supper
Excellent and easy for a weeknight meal. I used the recommended chili garlic sauce and spiciness/flavor was plenty for me (and we like our foods really spiced), but my husband likes things really hot so he added a dash of chili pepper flakes. I did add chicken boullion to the recommended reserved water after reading previous reviews about flavor. Maybe that was the difference, but would add to the sodium content of the recipe. We enjoyed it and better than chinese take-out so would definitely make again!
I normally do not rate recipes, because they are usually all good. This one was not! After I cooked it' I added Soy Sauce, more chili sauce and Hoisin sauce and it was good, but I had to do some "doctoring".
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