Chinese-Inspired Hoisin Garlic Noodle Bowl Recipe

Chinese-Inspired Hoisin Garlic Noodle Bowl

Lengthy noodles, such as ramen and chow mein, represent longevity in Lunar New Year tradition. Serve your guests this bowl of noodl-y goodness to wish them a year of health and vitality.
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Ingredients

  • 6 ounces instant ramen or chow mein noodles
  • 1 red pepper, diced
  • 3 scallions, thinly sliced
  • 1⁄3 cup hoisin sauce
  • 3 tablespoons olive oil
  • 8 ounces pork tenderloin, cut into 1-inch cubes
  • 1 cup carrots, shredded
  • 3 cups thinly sliced baby bok choy (from about 3 total)

Directions

  • Bring a pot of salted water to a boil. Drop the noodles in, boil for 3 minutes, then drain and rinse with cold water.
  • In a large nonstick frying pan or wok, heat 2 Tbsp. of the olive oil over high heat. Add noodles, toss to coat with the oil, then spread out in the pan and cook undisturbed for 3-4 minutes until the bottom starts to turn golden. Flip over in as few pieces as possible and cook for another 3 minutes. Slide the noodles, which should be in a cake-like form, onto a plate.
  • Add remaining Tbsp. of oil and the pork. Sauté until browned on all sides, 2–3 minutes. Add red pepper, carrots and scallions, and sauté until pepper begins to soften, about 3-4 minutes. Add bok choy and sauté, stirring constantly, until wilted, another 2 minutes. Stir in hoisin garlic marinade or sauce and cook another minute or two, until heated through and ingredients are coated. Pour contents of pan over noodle cake and serve immediately.
  • Note: To make this a vegetarian option, simply omit the pork and add sautéed tofu.

Ingredients

  • 6 ounces instant ramen or chow mein noodles
  • 1 red pepper, diced
  • 3 scallions, thinly sliced
  • 1⁄3 cup hoisin sauce
  • 3 tablespoons olive oil
  • 8 ounces pork tenderloin, cut into 1-inch cubes
  • 1 cup carrots, shredded
  • 3 cups thinly sliced baby bok choy (from about 3 total)

Directions

  • Bring a pot of salted water to a boil. Drop the noodles in, boil for 3 minutes, then drain and rinse with cold water.
  • In a large nonstick frying pan or wok, heat 2 Tbsp. of the olive oil over high heat. Add noodles, toss to coat with the oil, then spread out in the pan and cook undisturbed for 3-4 minutes until the bottom starts to turn golden. Flip over in as few pieces as possible and cook for another 3 minutes. Slide the noodles, which should be in a cake-like form, onto a plate.
  • Add remaining Tbsp. of oil and the pork. Sauté until browned on all sides, 2–3 minutes. Add red pepper, carrots and scallions, and sauté until pepper begins to soften, about 3-4 minutes. Add bok choy and sauté, stirring constantly, until wilted, another 2 minutes. Stir in hoisin garlic marinade or sauce and cook another minute or two, until heated through and ingredients are coated. Pour contents of pan over noodle cake and serve immediately.
  • Note: To make this a vegetarian option, simply omit the pork and add sautéed tofu.