Asian Pork, Mushroom and Noodle Stir-Fry

I've used ramen noodles in this dish, but we prefer the thicker, chewier Japanese noodles. Recipe is from Food & Wine.

Ready In:
45mins
Serves:
Units:

ingredients

  • 8 ounces japanese curly noodles or 8 ounces instant ramen noodles
  • 34 cup chicken stock or 3/4 cup low-sodium broth
  • 3 tablespoons soy sauce
  • 1 tablespoon shaoxing wine or 1 tablespoon dry sherry
  • 2 teaspoons sesame oil
  • 12 teaspoon crushed red pepper flakes
  • 1 12 teaspoons cornstarch
  • 1 tablespoon water
  • 3 tablespoons vegetable oil
  • 3 large garlic cloves, thinly sliced
  • 2 large eggs, beaten
  • 1 lb pork tenderloin, cut into 1/2-inch dice
  • kosher salt & freshly ground black pepper
  • 10 ounces shiitake mushrooms, stemmed and thinly sliced
  • 2 heads baby bok choy, sliced crosswise 1/4 inch thick

directions

  • Cook the noodles according to the package directions, then drain and rinse under cold water. In a measuring cup, mix the stock with the soy sauce, Shaoxing, sesame oil and crushed red pepper. In a small bowl, mix the cornstarch with the water.
  • In a very large skillet, heat 2 tablespoons of the vegetable oil. Add the garlic and cook over moderate heat until golden, about 3 minutes. Using a slotted spoon, transfer the garlic to a plate. Add the eggs to the skillet and cook, stirring frequently, until set, about 1 minute. Transfer the eggs to the plate. Season the pork with salt and pepper. Add the pork to the skillet and stir-fry over moderately high heat until browned and just cooked through, about 3 minutes. Transfer the pork to the plate with the garlic and egg.
  • In the same skillet, heat the remaining 1 tablespoon of oil. Add the mushrooms, season with salt and pepper and cook over moderate heat until tender, about 4 minutes. Add the bok choy and cook until softened, about 3 minutes. Add the noodles and soy sauce and cornstarch mixtures and cook over moderate heat, tossing, until the sauce thickens, about 2 minutes. Add the garlic, egg, pork and any accumulated juices and cook, tossing until the pork is heated through, 1 minute. Transfer to bowls and serve.
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RECIPE MADE WITH LOVE BY

@Pinay0618
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@Pinay0618
Contributor
"I've used ramen noodles in this dish, but we prefer the thicker, chewier Japanese noodles. Recipe is from Food & Wine."
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  1. Pinay0618
    I've used ramen noodles in this dish, but we prefer the thicker, chewier Japanese noodles. Recipe is from Food & Wine.
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