Seared Noodles with Ground Spicey Pork & Bok Choy
March 8, 2009
I found this recipe for Seared noodles with ground meat and bok choy a couple months back, and finally tried it last night. We devoured it, it was really really good! I used 1 lb. of ground spicey pork instead of the suggested 1/2 lb. of ground lamb. The noodles that I purchased from my local asian market were Udon noodles, which is a thick white noodle that is very easy to prepare. To learn more about different types of asain noodles, click here. Bok choy, related to the cabbage family is a dark green leafy vegetable, that has a mild spicy flavor, and is high in vitamin’s A and C, as well as being high in calcium. The chile-garlic sauce, offers a spicey and pungent finishing touch, bringing this whole noodle dish together. If you would like to make your own chile-garlic sauce, click here. I found this recipe in the San Francisco Chronicle. Please enjoy!
For more noodle recipe’s from Cooks.com, click here.
- 12 ounces wide-cut fresh Asian noodles
- 2 tbsp. mirin or Chinese rice wine
- 1 tsp. roasted sesame oil
- 2 ½ tbsp. soy sauce
- ½ lb. ground lamb or ground meat of your choice (I used 1 lb.)
- 2 garlic cloves, minced
- 1 tsp. cornstarch
- 1 lb. baby bok choy
- 5 tsp. vegetable oil
- 1 tsp. minced ginger
- 3 green onions, sliced
- Chile-garlic sauce to taste
Boil the noodles according to the package directions. Drain, rinse and set aside. Meanwhile, combine the mirin, sesame oil, and soy sauce in a measuring cup.
Place your ground meat in a medium bowl and add half the garlic and half the sauce. Stir together. Add the cornstarch and ¼ cup water to the remaining sauce. Separate the large leaves from the bok choy. Trim the stem and cut through the core holding the smaller leaves. Soak in a large bowl of water to remove any sand, then drain before cooking.
Heat a wok over medium-high heat. Add 2 tsp. oil, then add the meat. Break up into 1-inch chunks and brown for 2 minutes. Add the ginger, green onion, and remaining garlic, stir for a few seconds, then add the bok choy. Stir fry until the bok choy in just cooked through, 3-4 minutes. Pour contents of the pan into a large bowl. Reduce the heat to medium and add remaining 3 tsp. oil to the pan. When it is very hot, swirl around the pan and add the noodles. Cook until lightly seared and heated through, 3 minutes. Return the meat and vegetable to the pan with the sauce. Bring to a simmer until the sauce thickens slightly and coats the noodles. Serve immediately with chile-garlic sauce.
Serves: 3 to 4
Total time: 30 minutes
Related posts:
- Stir Fry Pork Tenderloin with Carrots and Green Beans
- Pork Mushroom & Snow-Pea Stir-Fry
- Beef and Spinach Casserole
