Prep 25 mins
Cook 5 mins
from "Chinese Pavilion" by Elisa Vergne
- 226.79 g pork loin
- 4.92 ml cornstarch
- 14.79 ml low sodium soy sauce
- 0.5 ml sugar
- 0.25-0.5 ml chili powder
- 141.74 g bean thread noodles
- 2 large tomatoes
- 2 garlic cloves
- 2 green onions
- 44.37 ml oil
- 532.32 ml chicken stock
- Cut pork into bite-size pieces.
- Mix cornstarch, soy sauce, sugar, chili powder, & a pinch of salt in a medium bowl.
- Add pork to soy mix, stir well to coat pork pieces, and marinate, covered in the fridge, for 15 minutes .
- Soak noodles in lukewarm water for 15 minutes.
- Prepare tomatoes: Submerge in boiling water for 30 seconds.Remove and rinse under cold water. Peel, remove seeds, and chop.
- Peel and mince garlic and green onions.
- Heat oil in a wok or large skillet and stir-fry onions and garlic til translucent.
- Add pork & stir-fry for 2 minute.
- Drain noodles & add to wok. Add stock and tomatoes and stir well. Bring to a boil then reduce heat and simmer til nearly all the liquid is gone.
- Salt to taste AFTER liquid has evaporated.
Yum! Asian comfort food - don't expect spicy - just very flavorful and savory. Of course, the flavor depends a lot on the quality of the chicken stock used. I had some homemade stock, so was able to enjoy these noodles very much. I did use rice thread noodles, rather than bean thread noodles, mainly for convenience, but also because I prefer rice noodles. And since rice noodles seem to need more cooking, I plunged them into boiling water, instead of soaking them in warm water. It worked all right for me. I also didn't have reduced sodium soy sauce, so used 2/3 of the amount given of regular soy sauce. I made up the liquid in Chinese rice wine. I do think, as the amounts are not very large, that regular soy sauce in the recipe's amount would have worked just as well. Anyway, the noodles are good. If you would like to make them more flavorful, you could add some fresh coriander leaves (xiangcai) at the very end, or increase the amount of chili. By the way, I used ground hot red chiles, not Tex/Mex style chile powder. Thank you for posting this recipe. I'm sure I'll use it often.