Asian Pork Noodle Bowl

Asian Pork Noodle Bowl

Asian Pork Noodle Bowl
I remember my mom taking a Chinese cooking class and practicing on us at home the dishes she learned. The flavors were different than the Filipino cooking I was used to, but just as vibrant and most delicious. I was hooked! While I never took a class as an adult, I have tried my best to create authentic Chinese at home for my family via a step-by-step cook book I found in a discount store. There are some basic steps to a great Chinese stir-fry (cook meat, cook veggies, add cornstarch-based sauce, add back in meat) and my version below stays true to its Chinese roots. I love to make Chinese stir fries on nights I need a quick, one-pot meal. This pork noodle bowl fits the bill nicely!
    Servings
    4people
    Cook Time
    20-25minutes
    Meal Plan
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    This recipe has been added to your Meal Plan
    Servings
    4people
    Cook Time
    20-25minutes
    Meal Plan
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Ingredients
    • 1 (8 ounce) package of whole wheat angel hair pasta
    • 4teaspoon cornstarch or arrow root
    • 1/2cup water
    • 1tablespoon rice wine or dry sherry*
    • 1tablespoon tamari or soy sauce
    • 1teaspoon sesame oil
    • 1tablespoon oyster sauce
    • 1teaspoon sugar or honey
    • 1/2teaspoon red pepper flakes
    • 2teaspoon peanut oil or canola oil, divided
    • 1pound pork tenderloin, thinly sliced
    • 2 garlic cloves, chopped
    • 1 onion, halved and thinly sliced
    • 2cup shredded cabbage
    • 1cup celery, chopped
    • 3 green onions, sliced
    • 2 cucumbers, peeled and sliced
    • 1tablespoon rice wine vinegar
    • 1/4teaspoon sea salt
    • pinch of sugar
    Instructions
    1. Cook noodles according to package directions. Drain and keep warm.
    2. While noodles cook, prepare cucumber salad: place cucumber slices in a large bowl. In a small bowl combine rice vinegar, salt and sugar. Toss with cucumbers and let salad flavors meld together while you make the pork stir fry.
    3. In a medium bowl combine cornstarch, water and next 6 ingredients (through red pepper flakes). Set aside.
    4. In a large non-stick skillet or wok, heat 1 teaspoon peanut or canola oil. Add pork, garlic and onion; stir fry 2-3 minutes, until pork is not longer pink. Remove from pan and set aside.
    5. Add remaining oil to skillet and stir-fry cabbage, celery, and green onions until tender-crisp, about 1-2 minutes.
    6. Stir cornstarch mixture; add to skillet along with meat. Cook and stir until liquid boils and thickens. Serve over hot cooked noodles in bowls with a side of cucumbers. Chopsticks optional!
    Recipe Notes

    Chinese stir-fries are so versatile; you may add whatever meat and veggies you have on hand. What stays pretty constant is the addition of a cornstarch-base sauced, which thickens the sauce and helps to coat the vegetables and meat. Most include Chinese wine or dry sherry, soy sauce, and a liquid such as water or meat broths.

    It is very important to have all your ingredients ready to go before you heat the wok or skillet. A stir-fry comes together fast due to the high heat and quick flash cooking in a large surfaced pan.

    Try tofu for a vegetarian version, shrimp or scallops for a seafood version or chicken or beef for a substitute to pork.

    I like to serve garlic-chili sauce on the side for those that want extra heat.

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