Asian Fusion - Dry Pork Noodles
I was having another one of my Asian food cravings, so I decided to make us some Dry Pork Noodles.
I love the fragrance of sesame oil that's tossed with the noodles, the juiciness of the stir fried pork, and the star ingredient that brings along its own distinct taste and aroma... the chewy and succulent Shitake mushrooms!
It's simple, and another one of my recipes that are fast enough to be made even on those busy and tiring workdays. Also, no visit to the specialty store is needed for this recipe. All ingredients were obtained from a local Walmart store, except for the dried Shitake mushrooms which I found at a local H.E.B. store.
Boil spaghetti al dente according to manufacturer's instructions, drain it, toss it with sesame oil and Hoisin sauce, and set aside (you can use linguine or fettuccine if you like).
*While the spaghetti is cooking, wash and soak dried Shitake mushrooms in a bowl of warm water to have it softened.
In a non-stick pan, heat sesame oil and add in minced garlic and ginger mix (I usually keep a jar of minced ginger and garlic in the fridge. It helps save me some time in the kitchen, especially during work day meal preparations). Stir fry mixture in oil until fragrant and add pork cubes in. When the meat is half done, add in soy sauce and Chinese five spice mix. Stir fry all ingredients, until the meat is well-cooked. Once done, add ground black pepper (and salt to taste if you wish) and remove from heat.
Drain water from the mushrooms and carefully slice them thinly. In a non-stick skillet, heat sesame oil and add in minced garlic and ginger mix. Stir fry until fragrant, add in sliced mushrooms and oyster sauce. Stir fry all ingredients well, and remove from heat once done.
Your Dry Pork Noodles is done!
If you'd like to have some soup with it, you can make yourself a really simple bowl of spinach and egg drop soup. In a pan, boil some water. As the water begins to boil, add in spinach, and some salt and ground black pepper to taste. After 30 seconds, add in beaten egg. Let the egg cook for about 15 seconds on high heat, and then gently swirl the egg. You should get soft lovely streaks of egg in your pan. Turn heat off, and serve soup in bowls.
If you'd like to have some soup with it, you can make yourself a really simple bowl of spinach and egg drop soup. In a pan, boil some water. As the water begins to boil, add in spinach, and some salt and ground black pepper to taste. After 30 seconds, add in beaten egg. Let the egg cook for about 15 seconds on high heat, and then gently swirl the egg. You should get soft lovely streaks of egg in your pan. Turn heat off, and serve soup in bowls.
If you like some heat in your noodles, soak some crushed red pepper in sesame oil and have it as a dip.
Happy trying, and remember to have fun in the kitchen!
Ingredients:
(A) Noodles
- 5 cups of cooked spaghetti
- 1 tablespoon of sesame oil
- 2 teaspoons of Hoisin sauce
- 1 and 1/2 tablespoons of sesame oil
- 2 tablespoons of minced ginger and garlic
- 1/2 pound of lean pork cubes
- 1/4 teaspoon of Chinese five spice blend
- 2 teaspoons of soy sauce (add according to taste preference)
- 1/2 teaspoon of ground black pepper
- 2 teaspoons of sesame oil
- 1 tablespoon of minced ginger and garlic
- 7 pieces of dried Shitake mushrooms (softened in water and sliced thinly)
- 1 and 1/2 teaspoon of oyster sauce
- 3 cups of water
- 2 cups of spinach leaves
- Salt and ground black pepper to taste
- 1 egg (beaten)
- 1/2 tablespoon of sesame oil
- 1/2 teaspoon of crushed red pepper
