Stir-Fried Noodles with Roast Pork

© Christina Holmes

Stir-Fried Noodles with Roast Pork

  • SERVINGS: 4 to 5

These quick, easy Chinese noodles are deliciously savory and chewy, with a bit of heat. Fresh linguine is a great substitute for Chinese noodles.


  1. 5 dried shiitake mushrooms

  2. 12 ounces fresh Chinese noodles or linguine

  3. 1/4 cup chicken broth

  4. 3 tablespoons soy sauce

  5. 1 1/2 teaspoons unseasoned rice vinegar

  6. 1 teaspoon toasted sesame oil

  7. 1 teaspoon Chinese chile-garlic sauce

  8. Pinch of sugar

  9. 3 tablespoons vegetable oil

  10. 1 tablespoon minced ginger

  11. 2 scallions, thinly sliced, plus more for garnish

  12. 1/2 pound leftover Asian-Brined Pork Loin or other roast pork, cut into thin strips

  13. Sliced fresh hot red chiles, for garnish

  1. In a microwave-safe bowl, cover the shiitake with water and microwave at high power for 2 minutes. Let stand until plump, about 10 minutes. Drain, rinse and pat dry. Thinly slice the mushrooms.
  2. In a saucepan of boiling water, cook the noodles until al dente, 3 minutes; drain and rinse the noodles. In a bowl, combine the broth, soy sauce, vinegar, sesame oil, chile-garlic sauce and sugar.
  3. In a large nonstick skillet, heat the vegetable oil. Add the ginger and shiitake and cook over high heat, stirring, for 3 minutes. Add the noodles and scallions and stir-fry until lightly browned, 5 minutes. Add the pork and sauce and cook over moderate heat, tossing until the sauce is absorbed, 3 minutes. Transfer the noodles to a platter, garnish with scallions and chiles and serve.

Suggested Pairing

Spicy foods go well with slightly sweet white wines, like off-dry Riesling.