How To Make Stir Fried Noodles and Pork
Packed with browned pork, bell peppers, and Japanese herb in seasoned stock, these stir fried noodles make a savory filling dish.
Serves:
Ingredients
- ½cupchicken stock,or low-sodium broth
- ¼cupsoy sauce,plus 2 tbsp
- 1tbspDijon mustard
- 1tbspunseasoned rice vinegar
- 1tspAsian sesame oil
- ½tspchili oil
- 1medium carrot
- 1lbthin dried chuka soba noodles,or egg noodles
- 2tbspvegetable oil
- ¾lbpork,boneless
- salt and freshly ground pepper
- 3tbspfresh ginger,finely slivered
- 1small green bell pepper
- 4shiso leaves
- 2scallions
- 1cupmung bean sprouts
Instructions
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In a small bowl, combine the stock, soy sauce, mustard, vinegar, sesame oil, and chili oil.
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In a large pot of boiling water, blanch the carrot for 1 minute. Using a slotted spoon, transfer the carrot to a plate.
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Add the noodles to the pot and cook for about 5 minutes, stirring, until they are al dente. Drain the noodles and return them to the pot.
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Fill the pot with cold water and swish the noodles to cool them. Drain and repeat.
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Transfer the cooled noodles to a colander and lift them occasionally with fingers to help dry them out.
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In a large, deep skillet, heat the vegetable oil until shimmering. Add the pork slices in a single layer, season with salt and pepper, and cook over high heat for about 2 minutes, without stirring, until browned on the bottom.
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Stir a few times, then add the ginger and stir-fry over moderately high heat for about 2 minutes until fragrant. Add the bell pepper and carrot and stir-fry for 1 minute.
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Add the noodles to the skillet and toss until well combined. Add the soy sauce mixture, shiso, scallions, and bean sprouts and toss until heated through.
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Transfer to a large, shallow bowl and serve. Enjoy!
Nutrition
- Calories: 449.86kcal
- Fat: 13.98g
- Saturated Fat: 3.13g
- Trans Fat: 0.04g
- Monounsaturated Fat: 7.41g
- Polyunsaturated Fat: 2.28g
- Carbohydrates: 61.70g
- Fiber: 1.36g
- Sugar: 2.05g
- Protein: 24.48g
- Cholesterol: 36.32mg
- Sodium: 1277.79mg
- Calcium: 56.62mg
- Potassium: 579.06mg
- Iron: 3.13mg
- Vitamin A: 91.63µg
- Vitamin C: 14.30mg
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