Asian Pork & Noodle Medley

Asian Pork & Noodle Medley

Asian Pork & Noodle Medley
If you've got a fetish for foods with an Asian flare, you're going to love this Asian pork and noodle medley that's chock full of great ingredients. It may require some extra ingredients you don't normally keep on hand, but the palatable pay-off is well worth it.
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Serves:
8

Ingredients
4 2-oz. packages dried cellophane noodles
1 lb.ground pork
2 tbsp. and 1/4 cup soy sauce, divided
1 tbsp. sesame oil
6 scallions (or green onions)
6 cloves garlic
1/2-inch piece of fresh ginger
5 tbsp. peanut oil
2 tbsp. Asian hot pepper paste
2/3 cup water
1 1/4 tsp. salt
Freshly ground black pepper

Methods/steps
1. Boil a pot full of water and put the noodles in it. Remove from heat and let sit at least 20 minutes, and stir it once in a while.
2. Put the pork in a bowl and add the 2 Tbls. soy sauce and sesame oil.
3. Clean the scallions and slice sideways as thin as you can. Mix half the scallions into the pork. Put remaining scallions aside.
4. Chop garlic and ginger into tiny pieces. Add the garlic and ginger to a small bowl with the red pepper paste.
5. Get everything else measured out into small ramekins or bowls so it's ready to go.
6. Rinse the noodles several times under cold water; drain thoroughly.
7. Heat your wok or large saute pan over high heat for 15-30 seconds. Add the peanut oil. This keeps the food from sticking. The peanut oil is ready when the first tiny bubbles and wisps of smoke appear.
8. Throw in the garlic, ginger and pepper paste mixture. Swirl around in the hot oil for 30 seconds.
9. Add the pork and stir it around until all the pork is cooked through and large chunks are broken up.
10. Add the 1/4 cup soy sauce and stir-fry another 30 seconds.
11. Add the noodles; make several cuts with a big knife and your cooking spoon to break the noodles up into smaller pieces. Mix thoroughly and cook for another minute.
12. Add the 2/3 cup water, salt and remaining scallions. Stir and cover. Cook over low heat for 3-4 minutes.
13. Remove to serving dish and top with lots of ground black pepper (those are the "ants").

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