Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

As the noodles cook, they swell, soaking up the hearty broth which is liberally seasoned with garlic, ginger, and chile paste.

Recipe by Cooking Light March 1997

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Yield:
4 servings (serving size: 1 1/2 cups)
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Ingredients

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Directions

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  • Combine noodles and boiling water in a bowl; let stand 5 minutes or until soft. Drain; set aside.

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  • Remove tops from green onions; chop to measure 1 tablespoon. Set aside. Mince white part of green onions to measure 3 tablespoons; set aside.

  • Combine pork and 1 tablespoon soy sauce in a bowl; stir well. Cook pork mixture in a large nonstick skillet or wok over medium-high heat until browned, stirring to crumble. Drain in a colander. Wipe skillet clean with a paper towel.

  • Heat vegetable oil in skillet over high heat. Add 3 tablespoons minced green onions, ginger, chile paste, and garlic, and stir-fry 1 minute. Add leek, carrot, and 2 tablespoons mirin; stir-fry 2 minutes. Add 3 1/2 tablespoons soy sauce, 1 1/2 tablespoons mirin, chicken broth, sugar, and sesame oil; bring to a boil. Return pork to skillet. Add noodles; cook 4 minutes or until liquid is absorbed. Spoon noodle mixture onto serving platter; sprinkle with 1 tablespoon chopped green onion tops.

Nutrition Facts

324 calories; calories from fat 29%; fat 10.4g; saturated fat 2.7g; mono fat 3.8g; poly fat 2g; protein 16.2g; carbohydrates 41.9g; fiber 1.5g; cholesterol 40mg; iron 3.3mg; sodium 1013mg; calcium 96mg.
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