Pork Stir Fry

(4-5 servings)

6 tablespoons soy sauce or tamari
3 tablespoons ketchup
3 tablespoons Worcestershire sauce
6 garlic cloves, minced
1 tablespoon ginger juice or 1 teaspoon ground ginger
1 tablespoon sugar
1 tablespoon sesame oil
2 teaspoons Asian chili paste
8 ounces Somen noodles or Japanese udon noodles
MCT oil
1 pound pork tenderloin, cut into thin strips
2-3 cups broccoli florets, cut into bite sized pieces
16 ounce bag coleslaw mix

In a small bowl or Pyrex measuring cup, add first eight ingredients (through chili paste) and stir to combine. Set aside.

(Note: If you're good at multi-tasking, then get started first on cooking the noodles before stir frying the pork and vegetables. If you don't want to gamble with overcooking the noodles, then simply cook the pork and vegetables first and let that rest while you cook the noodles. My instructions to follow rely on you paying attention to the boiling water and noodles, while you are simultaneously cooking the pork and vegetables.)

Set a large saucepan half-full with water over high heat. When water is boiling, add noodles and cook according to package directions. Drain in a colander (do not rinse).
While you are waiting for the water to boil and the noodles to cook:
Add about a tablespoon of MCT oil to a large wok and place it on the stove over medium-high heat. When oil is hot, add pork and cook 2-3 minutes or until no longer pink (pork cooks quickly, especially when in small pieces -- be careful not to overcook). Remove pork from wok to a plate, and cover to keep warm. In the same wok, add 1/4 cup water and the broccoli, and cook for 3 minutes until broccoli no longer looks raw. Add coleslaw mix to the broccoli and continue to cook for 3-4 minutes until cabbage is wilted and broccoli is crisp-tender. Stir in the soy sauce mixture and pork with its juices; reduce heat to low-medium and heat through for 1-2 minutes while stirring to combine.
Serve over cooked noodles. Offer additional Sriracha sauce or Asian chili paste for those who want more heat.