Recipes

Asian Pork, Mushroom, and Noodle Stir-Fry

Name: Asian Pork, Mushroom, and Noodle Stir-Fry
Total time: 45 min
Ingredients: 8 ounces Japanese curly noodles or instant ramen; 3/4 cup chicken stock or low-sodium broth; 3 tablespoons soy sauce; 1 tablespoon Shaoxing or dry sherry; 2 teaspoons Asian sesame oil; 1/2 teaspoon crushed red pepper; 1 1/2 teaspoons cornstarch; 1 tablespoon water; 3 tablespoons vegetable oil; 3 large garlic cloves, thinly sliced; 2 large eggs, beaten; 1 pound pork tenderloin, cut into 1/2-inch dice; Kosher salt and freshly ground pepper; 10 ounces shiitake mushrooms, stemmed and thinly sliced; 2 heads baby bok choy, sliced crosswise 1/4 inch thick

4.0

(2,928)

3 Reviews

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.

By Melissa Rubel Jacobson

Updated on May 24, 2017

Asian Pork, Mushroom and Noodle Stir-Fry — Photo: © Yunhee Kim

Total Time:

45 mins

Yield:

4

Ingredients

8 ounces Japanese curly noodles or instant ramen
3/4 cup chicken stock or low-sodium broth
3 tablespoons soy sauce
1 tablespoon Shaoxing or dry sherry
2 teaspoons Asian sesame oil
1/2 teaspoon crushed red pepper
1 1/2 teaspoons cornstarch
1 tablespoon water
3 tablespoons vegetable oil
3 large garlic cloves, thinly sliced
2 large eggs, beaten
1 pound pork tenderloin, cut into 1/2-inch dice
Kosher salt and freshly ground pepper
10 ounces shiitake mushrooms, stemmed and thinly sliced
2 heads baby bok choy, sliced crosswise 1/4 inch thick

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.
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.