Name: Stir-Fried Noodles and Pork
Yield: 6
Ingredients: 1/2 c. chicken stock or low-sodium broth -; 1/4 c. plus 2 tablespoons soy sauce -; 1 tbsp. Dijon mustard -; 1 tbsp. unseasoned rice vinegar -; 1 tsp. Asian sesame oil -; 1/2 tsp. chili oil -; 1 medium carrot -; 1 lb. thin dried chuka soba noodles or egg noodles -; 2 tbsp. vegetable oil -; 3/4 lb. boneless pork -; Salt and freshly ground pepper -; 3 tbsp. finely slivered fresh ginger -; 1 small green bell pepper -; 4 shiso leaves -; 2 scallions -; 1 c. mung bean sprouts -

Recipe information

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Ingredients for - Stir-Fried Noodles and Pork

1. 1/2 c. chicken stock or low-sodium broth -

2. 1/4 c. plus 2 tablespoons soy sauce -

3. 1 tbsp. Dijon mustard -

4. 1 tbsp. unseasoned rice vinegar -

5. 1 tsp. Asian sesame oil -

6. 1/2 tsp. chili oil -

7. 1 medium carrot -

8. 1 lb. thin dried chuka soba noodles or egg noodles -

9. 2 tbsp. vegetable oil -

10. 3/4 lb. boneless pork -

11. Salt and freshly ground pepper -

12. 3 tbsp. finely slivered fresh ginger -

13. 1 small green bell pepper -

14. 4 shiso leaves -

15. 2 scallions -

16. 1 c. mung bean sprouts -

How to cook deliciously - Stir-Fried Noodles and Pork

1. Stage

In a small bowl, combine the stock, soy sauce, mustard, vinegar, sesame oil and chili oil.

2. Stage

In a large pot of boiling water, blanch the carrot for 1 minute. Using a slotted spoon, transfer the carrot to a plate. Add the noodles to the pot and cook, stirring, until they are al dente, about 5 minutes. Drain the noodles and return them to the pot. Fill the pot with cold water and swish the noodles to cool them. Drain and repeat. Transfer the cooled noodles to a colander and lift them occasionally with your fingers to help dry them out.

3. Stage

Meanwhile, 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, without stirring, until browned on the bottom, about 2 minutes. Stir a few times, then add the ginger and stir-fry over moderately high heat until fragrant, about 2 minutes. Add the bell pepper and carrot and stir-fry for 1 minute. 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. Transfer to a large, shallow bowl and serve.