Stir-fried Noodles with Vegetables and Pork

Fresh, Chinese-style egg noodles are par-cooked, then stir-fried in a hot wok or skillet with a range of flavour-enhancing ingredients.

Preparation time: 40 minutes

Cooking time: About 10 minutes

Makes: three to four servings

 

1 (454-gram) bag fresh, thin Chinese-style egg noodles (see Note 1)

2 to 3 tsp sesame oil

3 Tbsp regular soy sauce (I used Kikkoman brand)

1 1/2 Tbsp dark soy sauce (see Note 2)

1 Tbsp Shaoxing rice cooking wine or dry sherry (see Note 2)

1 Tbsp brown sugar

1 tsp hot chili sauce, such as sriracha, or to taste

1/2 cup chicken or vegetable stock

3 Tbsp peanut or vegetable oil

10 to 12 snow pea pods, cut on the bias into 1/2-inch strips

1 small red bell pepper, cut into two-inch strips

1 large garlic clove, minced

1 1/2-inch piece fresh ginger, peeled and cut into thin strips

1 cup (about 175 grams) thinly sliced Chinese-style barbecued pork (see Eric’s options)

2 cups bean sprouts

3 green onions, cut into thin 2-inch strips

 

Bring a large pot of water a boil. Add the noodles, return to a boil and cook until just tender, about one minute. Drain the hot water from the pot, then replace with ice-cold water. When noodles are cold, set them in a large colander and drain them very well.

Place noodles in a bowl, toss with the sesame oil, cover and set aside until needed.

Combine the soy sauces, cooking wine (or dry sherry), brown sugar, chili sauce and stock in a measuring cup or bowl and set it aside until needed.

Heat the oil in a large wok or very large (at least 12-inch wide) skillet set over medium-high heat. When oil is very — almost smoking — hot, add the snow peas, bell pepper, garlic, ginger and pork, if using, and stir-fry two minutes.

Add the noodles to the pan and cook and stir-fry two to three minutes more, until noodles are hot. Now add the bean sprouts, green onion and soy sauce mixture and stir-fry one minute more.

Divide noodles among plates or bowls and enjoy.

 

Note 1: I used Farkay brand steamed noodles in this recipe. They are sold in the produce section of some supermarkets. Steamed noodles are a fresh, Chinese-style egg noodle.

 

Note 2: Shaoxing rice cooking wine and dark soy sauce are sold in the Asian-foods aisle of some supermarkets.

 

Eric’s options: Chinese-style barbecued pork is sold at food stores in Victoria’s Chinatown. If you don’t wish to use barbecued pork in this recipe, use thin slices of cold, roast pork, beef or chicken, or even cooked salad shrimp.