Pork Stir-Fry With Noodle Nests

1. 1

   In a large resealable plastic bag, combine the mirin, tamari and cornstarch. Add the pork; seal bag and turn to coat. Refrigerate for at least 1 hour.

2. 2

   Cook noodles according to package directions; drain and rinse in cold water. Spread noodles over a paper towel-lined

3. 3

   ; set aside.

4. 4

   Drain and discard marinade from pork. In a small bowl, combine the broth, oyster sauce, mirin, tamari, cornstarch, ginger and garlic.

5. 5

   In a large skillet or wok, stir-fry pork in oil for 2 minutes. Add the cabbage, corn, water chestnuts, bamboo shoots, mushrooms, celery and shallots; cook 4-6 minutes longer or until pork is no longer pink and vegetables are crisp-tender.

6. 6

   Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in snow peas; heat through.

7. 7

   Meanwhile, arrange noodles into six nests on a greased

8. 8

   ; spray tops with cooking spray. Broil 4-5 in. from the heat for 7-9 minutes or until tops are golden brown. Serve with stir-fry.

* Per serving · 4 servings · Values may vary.