Stir-Fried Noodles And Pork Recipe

Name: Stir-Fried Noodles And Pork
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup chicken stock or low-sodium broth; 1/4 cup plus 2 tablespoons soy sauce; 1 tablespoon Dijon mustard; 1 tablespoon unseasoned rice vinegar; 1 teaspoon Asian sesame oil; 1/2 teaspoon chili oil; 1 medium carrot, cut into matchsticks; 1 pound thin dried chuka soba noodles or egg noodles; 2 tablespoons vegetable oil; 3/4 pound boneless pork, preferably shoulder or butt, thinly sliced across the grain; Salt and freshly ground pepper; 3 tablespoons finely slivered fresh ginger; 1 small green bell pepper, cut into matchsticks; 4 shiso leaves, thinly sliced crosswise (optional); 2 scallions, cut into matchsticks; 1 cup mung bean sprouts

Servings: persons

1/2 cup chicken stock or low-sodium broth
1/4 cup plus 2 tablespoons soy sauce
1 tablespoon Dijon mustard
1 tablespoon unseasoned rice vinegar
1 teaspoon Asian sesame oil
1/2 teaspoon chili oil
1 medium carrot, cut into matchsticks
1 pound thin dried chuka soba noodles or egg noodles
2 tablespoons vegetable oil
3/4 pound boneless pork, preferably shoulder or butt, thinly sliced across the grain
Salt and freshly ground pepper
3 tablespoons finely slivered fresh ginger
1 small green bell pepper, cut into matchsticks
4 shiso leaves, thinly sliced crosswise (optional)
2 scallions, cut into matchsticks
1 cup mung bean sprouts

1
In a small bowl, combine the stock, soy sauce, mustard, vinegar, sesame oil and chili oil.
2
In a large pot of boiling water, blanch the carrot for 1 minute. Using a slotted spoon, transfer the carrot to a plate. Add the noodles to the pot and cook, stirring, until they are al dente, about 5 minutes. Drain the noodles and return them to the pot. Fill the pot with cold water and swish the noodles to cool them. Drain and repeat. Transfer the cooled noodles to a colander and lift them occasionally with your fingers to help dry them out.
3
Meanwhile, in a large, deep skillet, heat the vegetable oil until shimmering. Add the pork slices in a single layer, season with salt and pepper and cook over high heat, without stirring, until browned on the bottom, about 2 minutes. Stir a few times, then add the ginger and stir-fry over moderately high heat until fragrant, about 2 minutes. Add the bell pepper and carrot and stir-fry for 1 minute. Add the noodles to the skillet and toss until well combined. Add the soy sauce mixture, shiso, scallions and bean sprouts and toss until heated through. Transfer to a large, shallow bowl and serve.

792

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/2 cup chicken stock or low-sodium broth, 1/4 cup plus 2 tablespoons soy sauce, 1 tablespoon Dijon mustard, 1 tablespoon unseasoned rice vinegar, and more.

Yes, Stir-Fried Noodles And Pork falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stir-Fried Noodles And Pork

How did you like this recipe?

Frequently Asked Questions