Saturday, December 17, 2011
Pork and Noodle Stir Fry
This recipe from Food & Wine was a great way to use up some cheap pork tenderloin I picked up a while back. Simple ingredients and flavors, but it was pretty good and actually tasted great re-heated the next day too. The only change I would make is in the type of noodles I used, which were dry udon noodles. I think ramen or fresh udon would work better, so I'll be changing it up next time.
8 ounces Japanese curly noodles or instant ramen
3/4 cup chicken stock or low-sodium broth
3 Tbsp. soy sauce
2 tsp. Asian sesame oil
1/2 tsp. crushed red pepper
1 1/2 tsp. cornstarch
1 Tbsp. water
3 Tbsp. vegetable oil
3 large garlic cloves, thinly sliced
2 large eggs, beaten
1 pound pork tenderloin, cut into 1/2-inch dice
Kosher salt and freshly ground pepper
10 ounces shiitake mushrooms, stemmed and thinly sliced (I used cremini)
2 heads baby bok choy, sliced crosswise 1/4 inch thick
1. 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.
2. 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.
3. 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.