chinese tossed noodle with pork

1 package (170g) Western Family Steam Fried Noodles
1/2 lb boneless pork
1 tsp (5 mL) Western Classics Oyster Garlic Sauce
2 tbsp (25 mL) Western Family Canola Oil
1 medium onion, sliced
1 green pepper, sliced in strips
1 carrot, sliced
1/2 of a 398 mL can Western Family Whole Young Corn
1/2 of a 227 mL can Western Family Bamboo Shoots
227 mL can Western Family Sliced Water Chestnuts
1/4 cup (60 mL) Western Classics Light Soya Sauce

1. Cook noodles following directions on package. Rinse and drain thoroughly.

2. Slice pork into small bite-size strips. Marinate with Oyster Garlic Cooking Sauce for 1-2 hours.

3. In wok or large skillet, heat oil over high heat. Stir-fry pork, onion, carrot, green pepper until cooked but vegetables still crisp.

4. Drain corn, bamboo shoots and water chestnuts then add to soya sauce and noodles. Toss together with meat and vegetables until well mixed and heated through.

Makes 4 servings.

Nutritional analysis per serving:
Calories: 469kcal, Protein: 21g, Carbohydrate: 37g, Fiber: 1g, Fat: 27g

Homemade Chinese food is a lot lower in fat than the restaurant version. Most of the fat in this recipe comes from the fried noodles. To reduce fat, you can use fresh noodles or egg noodles.