Ancient Chinese Secret Pork Noodle
Asian flavors are so delicious. This recipe has a lot of steps but is super easy if you have everything prepared. It is also very versatile, easily change the pork to chicken or add some shredded carrots at the end for an extra crunch!
- 2-3 Pork Loin chops, sliced into strips
- 2 cups bok choy, chopped
- 3 scallions, sliced fine
- 1 tbsp ginger, minced
- 2 garlic cloves, minced
- 1-2 Tbsp of Big Cove Foods Ancient Chinese Secret
- 8 oz (half a package) Vermicelle Noodles
- 1 cup bean sprouts
- 1-2 chili peppers, diced
- 4-5 tbsp canola or peanut oil
- 3 eggs
- 2 tsp curry powder
- 1 tsp sesame oil
- Chanterelle Mushrooms, or another variety (chanterelles were in season when we made this dish) Sauce -1-2 Tbsp of Big Cove Foods Ancient Chinese -Secret
- 2 tbsp soy sauce
- 2 tbsp rice wine vinegar
- 1 tsp sesame oil
- Generous splash of soy sauce
- 1/2 cup chicken broth
Start off by cooking up your noodles. Boil a pot of water and add some salt. Throw in your noodles and cook for about 2 minutes. You want them to be softened but still have some bite to them. Strain and rinse with cold water and keep in a colander to dry, tossing them occasionally. Set aside.
Mix together your sauce ingredients. Set aside.
Whisk together the eggs, curry powder and sesame oil. We are going to cook the egg first.
With a wok, or large pan, heat on medium high.
Add 1 tbsp of the oil and once heated through (the oil with have a slight wavy appearance) add the egg and lower the temp.
Stir constantly until just firmed up.
Take off heat and set aside in a separate bowl.
Clean the pan and start again.
Heat the wok, or large pan, on medium high heat.
Add a tbsp of the oil and toss in the pork with 1-2 tbsp of the Anicent Chinese Secret Spice Blend.
Stir constantly until just cooked.
Our chops where slightly thicker so it took us about 2-3 minutes.
Put on a plate and set aside.
Again, with a clean wok, heat it over a medium high heat and add the tbsp of oil.
Put in the garlic, ginger and chili peppers and cook until fragrant.
Add the bok choy and chanterelle mushrooms, or whichever kind of mushroom you’re using. Tossing constantly.
After a couple minute, and the veg begins to wilt, push it to the side. In the now open space in the pan, heat a tbsp of the oil and add the scallions and the bean sprouts, tossing for about 15 seconds. Then add your noodles, tossing until incorporated and softened.
AND LASTLY.. Add in your sauce and then your pork and then your egg! Stirring over a high heat until everything is mingling nicely and take off the heat!
Dish it out in some large bowls and serve with some extra soy sauce and siracha on table!
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