Sweet and Spicy Pork Noodles

Slideshow: Fast Pork Recipes

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  • Servings: 4 to 6

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  • 3 tablespoons vegetable oil
  • 1 pound ground pork
  • 2 Thai chiles, minced
  • 1 medium red onion, finely chopped
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon minced garlic
  • 1 tablespoon Chinese fermented black beans, rinsed and chopped
  • 1/3 cup hoisin sauce
  • 1/2 cup Shao-Hsing rice wine or dry sherry
  • 1 cup chicken stock or low-sodium broth
  • 1 large scallion, thinly sliced
  • Salt and freshly ground pepper
  • 1 pound fresh or dried Chinese egg noodles

How to make this recipe

  1. In a large, deep skillet, heat the oil. Add the ground pork and cook over high heat, breaking up the meat, until it is browned, about 5 minutes. With a slotted spoon, transfer the cooked pork to a plate. Add the chiles, onion, ginger, garlic and black beans to the skillet and cook over moderately high heat, stirring, until softened, about 5 minutes. Add the hoisin sauce and cook, stirring, for 1 minute. Add the rice wine and simmer until reduced by half, about 2 minutes. Add the stock and pork and simmer until thickened, about 4 minutes. Add the scallion and season with salt and pepper.

  2. Meanwhile, in a large pot of boiling salted water, cook the noodles until tender, 5 to 8 minutes, depending on the thickness. Drain the noodles. Add them to the skillet and toss well to thoroughly coat them with the sauce. Transfer to a large, shallow bowl and serve.

Make Ahead

The sauce can be refrigerated overnight.

Suggested Pairing

An off-dry California Riesling, like one from Anderson Valley, will balance the heat from the chiles and the sweetness of the hoisin sauce in this dish.

Contributed By Published October 2003

505126 recipes/sweet-and-spicy-pork-noodles 2013-12-06T23:52:41+00:00 Ming Tsai asian|chinese|pasta-and-noodles|4|6|fast|weeknight-dinner october-2003,Ming Tsai,Asian food,spicy pork,sweet and spicy recipe,pork and noodles recipes,sweet-and-spicy-pork-noodles 505126

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