dinner series 3 of 4: pan-fried noodles with pork

Pan-Fried Noodles with Pork

Welcome back to our very first Dinner Series!  This week we are highlighting, course by course, our featured menu from last weekend, when we hosted PAB's parents & grandmother in our little Beacon Hill apartment.  We are so thrilled to share our evening with you in this new series on bottomlesskitchen.com.  Cheers! 

After our second course, we move on to the main attraction: a Chinese dish! We rode our bikes down to Boston's Chinatown to scope out the freshest ingredients for our noodle dish.  Coming home with more than we bargained for (ELZ needed to have some authentic red bean ice cream dough treats, candy fruit chews, and the cutest set of little soy sauce dishes, of course), we quickly got moving in the kitchen, as our guests were due in a few hours...

Third course
Pan-Fried Noodles with Pork

Total prep & cook time: 1.5 hours
Makes four servings

  • 1 pound of boneless pork ribs (or boneless country-style pork ribs, or lastly pork tenderloin)
  • 3 tablespoons of soy sauce
  • 2 tablespoons of oyster sauce
  • 2 tablespoons of hoisin sauce
  • 1 tablespoon of toasted sesame oil
  • 1/4 teaspoon five-spice powder
  • 1/2 cup of low-sodium chicken broth
  • 1 teaspoon of cornstarch
  • 2 medium garlic cloves (about two teaspoons), minced or pressed in garlic press
  • 2 teaspoons of grated, fresh ginger
  • 4 1/2 teaspoons vegetable oil
  • 4 tablespoons Chinese rice cooking wine, Shao-Xing brand recommended (can substitute dry sherry)
  • 1/2 pound of shiitake mushrooms, about three cups
  • 2 bunches of scallions
  • 1 small head of napa cabbage & half a bunch of swiss chard
  • 12 ounces of fresh Chinese noodles or 8 ounces of dried linguine
  • 1 tablespoon of Asian garlic chili sauce

- Trim pork of surface fat and slice crosswise, creating 1/8 inch thick pieces
- In a medium bowl, whisk soy sauce, oyster sauce, hoisin sauce, sesame oil, and five-spice powder together.
- Place three tablespoons of mixture in large zip plastic bag & add the pork, pressing all excess air out of the bag before sealing.
- Refrigerate for at least 15 minutes, but no more than an hour.
- Add the cornstarch & broth into remaining soy sauce mixture, whisking together.
- In separate bowl, mix the minced garlic & grated ginger with a 1/2 teaspoon of vegetable oil.  Set aside.
- Heat 2 tablespoon of vegetable oil in a 12-inch cast-iron or non-stick skillet over high heat.
- Using a wooden spoon, add the pork in a single layer.
- Leave for 1 minute, without stirring.
- Continue to cook until browned, stirring occasionally, about 2 or 3 minutes
- Add 4 tablespoons of wine to the skillet.
- Cook for 30-60 seconds, stirring constantly, until liquid is reduced and pork is well coated.
- Transfer pork to a medium bowl & wipe skillet clean with paper towels, then returning to high heat with 1 teaspoon of vegetable oil.
- Add mushrooms, stir occasionally until light golden brown, 4 to 6 minutes.
- Add scallions, stir occasionally until wilted, 2 to 3 minutes.
- Transfer vegetables to bowl with pork.
- Bring four quarts of water to boil in a Dutch oven. (~16 cups)
- Add noodles to the boiling water, stir occasionally under tender, about 3 to 4 minutes for the Chinese noodles, or 10 minutes for the dried linguine.
- Add remaining teaspoon of vegetable oil and cabbage/swiss chard to the now-empty skillet, stir occasionally for 3 to 5 minutes.
- Clear the center of skillet & add the garlic-ginger mixture, mashing the mixture with the back of a spoon for 30 seconds (until fragrant). 
- Stir garlic mixture into cabbage/chard & return the pork-vegetable mixture to the skillet.
- Immediately add the chicken broth-soy sauce mixture to the skillet.
- Simmer until thickened, 1 to 2 minutes.
- Remove skillet from heat.
- Once noodles are cooked, drain noodles completely and return to empty dutch oven, adding the cooked stir-fry mixture and garlic-chili sauce, tossing to coat.
- Serve immediately, enjoy! 

ELZ & PAB's review: So tasty!  Since there were five of us dining, we doubled this recipe just to be on the safe side...we all have hearty appetites here.  Luckily, this also provided us with leftovers, which is always a nice bonus.  This dish was delicious, especially since there was NOT a lot of oil or fat in this recipe.  So, in other words, it was healthy Chinese food.  We substituted pork tenderloin for the boneless pork ribs.  We were lucky that we read up on the reviews for this recipe: pork tenderloin can easily become chewy & tough in this recipe, so we made sure to err on the side of under-cooking, if anything.  The results?  Positive all around. 

Waste not, want not
elz + pab

Pan-Fried Pork on Foodista


Rosemary said...

this is one that I would rather eat than prepare! Proximity to Chinatown is key....

Karen said...

I love the flavors in this dish! And great photos of the market.

Quay Po Cooks said...

This is a great dish but a lot of work. Beautiful photos.