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1
Put a large pot of water on to boil for pasta.
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2
Place sweet hot mustard in a bowl.
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3
Whisk in Tamari sauce.
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4
Add stock and sesame oil to the broth and soy.
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5
Set aside.
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6
Slice the pork chop very thinly against the grain.
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7
When water for pasta boils, heat a large nonstick skillet over medium high to high heat.
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8
To the skillet, add 2 tablespoons vegetable oil, 2 turns of the pan in a slow stream.
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9
Add crushed pepper flakes to the oil, then the thinly sliced pork.
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10
Season pork with salt and pepper.
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11
Cook pork 2 minutes to caramelize the meat, then turn and stir-fry.
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12
Add salt to pasta water, then carrots.
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13
Blanch carrots for a minute, then remove with a slotted spoon.
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14
Add fresh linguini to boiling water.
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15
Transfer carrots to pork stir-fry.
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16
Add mushrooms, ginger, red bell pepper, scallions and bean sprouts.
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17
Toss and stir-fry veggies with pork for 2 minutes.
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18
Cook pasta to al dente.
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19
Drain and add to the pork and veggies.
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20
Pour Tamari and broth mixture over the noodles and pork.
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21
Toss and allow the noodles to completely soak up the liquids, a minute or so.
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22
Remove from heat.
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23
Serve large bowls of noodles, pork and veggies with a garnish of toasted sesame seeds or black sesame seeds.
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24
Break out the chopsticks!
