Asian Pork, Mushroom and Noodle Stir-Fry

READY IN: 45mins


  • 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
  • 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


  • 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.