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Pork and Ginger Wonton Stir-Fry

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Wonton wrappers sliced into thirds serve as short, wide noodles in this tasty stir-fry.

Source: Mad Hungry, March 2011
Servings

Ingredients

Directions

Reviews

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How would you rate this recipe?
46
  • Anne Eychaner
    20 JAN, 2014
    The wonton noodles were a mess - they just clumped together - & I think I overcooked the pork while waiting for the water to boil to cook the noodles. I added a couple of baby bok choy and a yellow bell pepper to make for some more vegetable goodness. I may make this again (I don't tend to repeat many recipes) but if I do, I will just use intentional noodles or just steam some rice. I also have to stop completely seeding my serranos because then there is no heat. Maybe just red chili flakes.
    Reply
  • cooking queen
    6 JUL, 2012
    I am a recent addition to the Mad Hungry television audience after discovering Lucinda in Martha Stewart Magazine. This is the second of her recipes that I have made in the last two days. My whole family loved it! The flavors were intense and each one distinguishable. I must advise that the wonton "noodles" cook very quickly though...watch them closely! When it says 1-2 minutes it is definitely that if not shorter. However, even with my slightly overcooked noodles this dish was delicious!
    Reply
  • acreelj
    26 JUN, 2012
    Haven't tried it yet but plan to buy ingredients first trip out. Is it possible to get nutrional information for recipes on this site so we can compute Weight Watchers points?
    Reply
  • OneHappyCook11
    11 OCT, 2011
    Very tasty and fast! Better than take out. Perfect recipe as is but like all of LSQ's recipes you can start with this and customize a little and still have something really delicious.
    Reply

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