Curried Rice Noodles with Stir-Fried Pork

Todd does not like curry.  He doesn't like the way it smells and doesn't like the way tastes. That is, until he tried this crazy curry.  He even took all the left-overs for lunch today!!  Am I at the brink of curry revolution in this household?  Hmmmm... that remains to be seen, but check out this recipe:

Curried Rice Noodles with Stir-Fried Pork (adapted from Canadian Living mini-mag "Stir-Fries")
Ingredients:
1 lb pork tenderloin
1 tbsp cornstarch
3 tbsp vegetable oil
half onion, thinly sliced
3 cloves garlic, minced
2 tsp minced fresh ginger
2 cups broco-slaw or Asian salad kit with cabbage, brocolli & carrots
1 red bell pepper, thinly sliced
2 green onions, thinly sliced
3 tbsp water
3 tbsp soy sauce
1 tbsp curry powder
1 tbsp agave nectar
1 tbsp sambal oelek
2 little bundles of vermicelli rice noodles

Method:
Cut the pork tenderloin down the centre lengthwise.  Using a meat mallot, bash that pork until it's about 1/2" thick.  Cut crosswise into strips and toss with cornstarch and 2 tbsp water.  Set aside for 10 minutes.

Aggressions of the day: bye bye

Get all your bits and pieces chopped and ready; this is a stir-fry yo - it comes together QUICK! Soak the vermicelli noodles in hot water until pliable - drain and set aside.  Make your sauce by combining 3 tbsp water, soy sauce, curry, agave & sambal oelek - set aside.  In a large skillet or wok, heat half the oil over medium high heat and stir-fry the pork until browned but still pink inside.  Transfer to a plate and then wipe out the wok.

Add the remaining oil and heat up again.  Stir fry the onion, garlic and ginger for about a minute.  Add the broco-slaw, cabbage, whatever you used along with the red pepper; stir-fry until tender crisp.  Add the sauce.  Add the pork and any accumlated juces, and the noodles. Continue to stir fry until heated through.

Garnish with the green onions and serve right away!!  It tastes really fresh and I was amazed that a curry-hater gobbled it up!!  Curry success!!