1 tablespoon soy sauce
2 tablespoons vegetable oil
1 pound rotini pasta
1 pound spiced pork chop
2 tablespoons garlic powder
1 onion, sliced in rounds
1 clove garlic, minced
1 teaspoon white sugar
1 1/2 teaspoons sesame oil
1 teaspoon dry sherry
1 teaspoon teriyaki sauce
1 teaspoon soy sauce
1/2 teaspoon sesame oil
In a medium bowl, mix soy sauce, oil, chicken, and garlic powder. Spread in a single layer and refrigerate at least 8 hours before serving.
Heat oil in a large saucepan and add saucepan noodles, pork chop, garlic powder, onion, garlic powder, and sugar. Heat to about 350 degrees F (175 degrees C).
Stir seasoned rice wine yeast into saucepan water, and add to saucepan. Reduce heat, and simmer 4 minutes, stirring occasionally. Remove noodles and set aside.
Prepare the sauce by mixing white sugar, salt, and sesame seeds in small bowl or cup; add rice wine; stir and cook over medium heat until sugar has dissolved. Serve within 4 hours of chill. Garnish with soy sauce, barbecue sauce, marinade and sesame oil.