Stir-Fried Noodles with Roast Pork |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Ingredients:
5 dried shiitake mushrooms |
12 ounces fresh chinese noodles or linguine |
1/4 cup chicken broth |
3 tablespoons soy sauce |
1 1/2 teaspoons unseasoned rice vinegar |
1 teaspoon toasted sesame oil |
1 teaspoon chinese chile-garlic sauce |
1 pinch of sugar |
3 tablespoons vegetable oil |
1 tablespoon ginger, minced |
2 scallions, thinly sliced, plus more for garnish |
1/2 pound leftover asian-brined pork loin or other roast pork, cut into thin strips |
sliced fresh hot red chiles, for garnish |
Directions:
1. In a microwave-safe bowl, cover the shiitake with water and microwave at high power for 2 minutes. Let stand until plump, about 10 minutes. Drain, rinse and pat dry. Thinly slice the mushrooms.
2. In a saucepan of boiling water, cook the noodles until al dente, 3 minutes; drain and rinse the noodles. In a bowl, combine the broth, soy sauce, vinegar, sesame oil, chile-garlic sauce and sugar.
3. In a large nonstick skillet, heat the vegetable oil. Add the ginger and shiitake and cook over high heat, stirring, for 3 minutes. Add the noodles and scallions and stir-fry until lightly browned, 5 minutes. Add the pork and sauce and cook over moderate heat, tossing until the sauce is absorbed, 3 minutes. Transfer the noodles to a platter, garnish with scallions and chiles and serve.
|
|