Home Recipes Chinese Noodles With Pan-Seared Pork

Chinese Noodles With Pan-Seared Pork

by Erika Nicole Kendall

1  pound  fresh Asian-style wheat noodles
1 1/2  tablespoons  Shaoxing (Chinese rice wine) or dry sherry
1 1/2  teaspoons  hoisin sauce
1/2  teaspoon  cornstarch
6  ounces  boneless pork tenderloin cut into 2 x 1/4–inch julienne strips
3  tablespoons  dark soy sauce
2  tablespoons  oyster sauce
1  tablespoon  low-sodium soy sauce
1/2  teaspoon  sugar
2  tablespoons  peanut oil, divided
3  cups  chopped napa (Chinese) cabbage
1/2  teaspoon  minced garlic
1 1/4  cups  (1-inch) slices green onions

Cook noodles according to package directions, omitting fat and salt. Drain and rinse with cold water; drain. Set aside.

Combine wine, hoisin sauce, and cornstarch in a small bowl, stirring with a whisk. Add pork; stir to coat. Cover and let stand 10 minutes.

Combine dark soy sauce, oyster sauce, low-sodium soy sauce, and sugar in a small bowl, stirring with a whisk; set mixture aside.

Heat 1 teaspoon oil in a wok or large skillet over high heat. Add cabbage to pan; stir-fry 2 minutes. Transfer cabbage to a bowl.

Heat 2 teaspoons oil in pan. Add garlic; stir-fry 10 seconds or until fragrant. Add pork mixture; stir-fry 3 minutes or until done. Add pork mixture to bowl with cabbage.

Wipe pan clean with paper towels; return to heat. Heat remaining 1 tablespoon oil. Add reserved noodles; stir-fry 1 minute. Add onions and soy sauce mixture to pan; stir-fry 1 minute. Add pork mixture; stir to combine. Cook 1 minute or until hot.

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1 comment

Cherice September 1, 2013 - 9:00 AM

Yum #thatisall

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