Sesame Pork with Noodles
Thin Chinese noodles (sometimes called lo mein noodles), spaghetti, and linguini would all work well in this recipe. Remember to allow more time for the noodles to cook if you are using dried noodles.
Serves: 4Hands-on: 30 minutesTotal: 40 minutesDifficulty: Easy
- 1½ tsp. salt, divided
- ½ lb. thin noodles, fresh or dried
- ½ lb. lean pork, cut into thin strips about 1½" long
- 2 tsp. dark soy sauce
- 2 tsp. Chinese rice wine
- 1 tsp. cornstarch
- 2 Tbsp. peanut oil, divided
- ½ tsp. minced garlic
- ½ tsp. minced ginger
- 1 cup julienned carrot
- 1 cup snap peas
- ½ medium white onion, peeled and sliced
- 1 cup bottled toasted sesame dressing
- ½ cup bean sprouts
- In a large pot, bring 2 quarts of water to a boil with 1 teaspoon salt. Add the noodles and cook until they are firm but tender. Drain the noodles.
- Meanwhile, place pork in a bowl and add the dark soy sauce, rice wine, and cornstarch. Marinate for 15 minutes.
- Heat a wok or medium skillet over medium-high heat until it is nearly smoking. Add 1 tablespoon oil. When the oil is hot, add the garlic. Stir-fry for 10 seconds, and add the pork. Stir-fry the pork until it is no longer pink and is nearly cooked through.
- Push the pork to the sides of the pan and heat 1 tablespoon oil in the middle. Add the ginger and stir-fry for 10 seconds. Add the carrot, snap peas, and onion. Stir-fry for 2 minutes, sprinkling ½ teaspoon salt over the vegetables. Stir to combine the vegetables with the pork.
- Stir in the cooked noodles. Add the sesame dressing and bring to a boil. Stir-fry for 1–2 more minutes to mix all the ingredients. Serve hot, garnishing with bean sprouts.