Chinese five-spice powder is a common spice blend that can be found in most supermarkets. Its five assertive components are cinnamon, cloves, fennel seed, star anise, and Szechuan peppercorns. Cutting the cooked noodles makes them easier to combine with the other ingredients and serve.
8 ounces uncooked Chinese-style noodles
1 tablespoon grated peeled fresh ginger
2 teaspoons five-spice powder
1 (3/4-pound) pork tenderloin, trimmed and cut into thin strips
1/2 teaspoon salt, divided
2 tablespoons toasted peanut oil
1/4 cup water
1/4 cup hoisin sauce
1/2 cup chopped green onions
How to Make It
Cook noodles according to package directions, omitting salt and fat; drain. Place in a large bowl. Snip noodles several times with kitchen scissors.
Combine ginger, five-spice powder, and pork in a medium bowl; add 1/4 teaspoon salt, tossing to coat. Heat oil in a large nonstick skillet over medium-high heat. Add pork mixture; sauté 2 minutes or until browned. Stir in remaining 1/4 teaspoon salt, water, and hoisin sauce; cook 2 minutes or until pork is done. Add pork mixture and green onions to noodles; toss well to combine.
We loved this. I added zucchini and red peppers. I thought the Chinese style noodles were too expensive so I substituted thin spaghetti noodles. I also let the pork marinate for several hours in the 5 spice and ginger. Next time I will double the recipe so he have left overs and I would add more veggies.
Yeah, this was awesome. I added chopped garlic, about 1/2 cup chopped zucchini and a tiny amount of sliced mushrooms I had left over from another dish - just put it all in with the pork mixture and let it soak in the spices while I prepared a quick cucumber asian-inspired salad. The whole family loved this. Some of us added a little siracha at the table to spice it up a little. It went together really quickly. Adding this one to our regular rotation. It really hits the spot when you need some take-out style Chinese food but don't want all those calories that typically go with it.
My family really loved this. I made it according to the recipe and we felt it was restaurant quality. I did coat the pork with the ginger and five spice powder and let it marinate at room temperature for about 20 minutes. Also, to the finished dish my husband and I added a touch of Maggi's Hot Liquid Seasoning to give it a little more zing. We'll definitely keep this one!
The only substitution I made was to use sesame oil instead of the toasted peanut oil and I also followed some reviewers suggestions to add sliced red bell peppers. This dish was sooooo bland and tasteless. I can usually docor things that don't turn out well, but this one was beyond help.
Quick, easy, tasty! My boyfriend loved it, and he usually shies away from "healthy" dishes. Added bok choy and carrots to make it a one dish meal. Didn't have toasted peanut oil, so I used canola but only half of what was called for.