Asian Pork, Mushroom and Noodle Stir-Fry

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This stir-fry calls for succulent pork tenderloin, shiitake, bok choy and chewy noodles—either Japanese curly noodles (available in the international aisle of supermarkets) or instant ramen. Slideshow:  More Fast Asian Recipes 

By Melissa Rubel Jacobson
November 2008

Gallery

Credit: © Yunhee Kim

Recipe Summary

total:
45 mins
Yield:
4
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Ingredients

Directions

  • Cook the noodles according to the package directions, then drain and rinse under cold water. In a measuring cup, mix the stock with the soy sauce, Shaoxing, sesame oil and crushed red pepper. In a small bowl, mix the cornstarch with the water.

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  • In a very large skillet, heat 2 tablespoons of the vegetable oil. Add the garlic and cook over moderate heat until golden, about 3 minutes. Using a slotted spoon, transfer the garlic to a plate. Add the eggs to the skillet and cook, stirring frequently, until set, about 1 minute. Transfer the eggs to the plate. Season the pork with salt and pepper. Add the pork to the skillet and stir-fry over moderately high heat until browned and just cooked through, about 3 minutes. Transfer the pork to the plate with the garlic and egg.

  • In the same skillet, heat the remaining 1 tablespoon of oil. Add the mushrooms, season with salt and pepper and cook over moderate heat until tender, about 4 minutes. Add the bok choy and cook until softened, about 3 minutes. Add the noodles and soy sauce and cornstarch mixtures and cook over moderate heat, tossing, until the sauce thickens, about 2 minutes. Add the garlic, egg, pork and any accumulated juices and cook, tossing until the pork is heated through, 1 minute. Transfer to bowls and serve.

Suggested Pairing

Floral Pinot Noir.

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