These quick, easy Chinese noodles are deliciously savory and chewy, with a bit of heat. Fresh linguine is a great substitute for Chinese noodles.
5 dried shiitake mushrooms
12 ounces fresh Chinese noodles or linguine
1/4 cup chicken broth
3 tablespoons soy sauce
1 1/2 teaspoons unseasoned rice vinegar
1 teaspoon toasted sesame oil
1 teaspoon Chinese chile-garlic sauce
1 pinch of sugar
3 tablespoons vegetable oil
1 tablespoon ginger, minced
2 scallions, thinly sliced, plus more for garnish
1/2 pound leftover Asian-Brined Pork Loin or other roast pork, cut into thin strips
Sliced fresh hot red chiles, for garnish
How to Make It
In a microwave-safe bowl, cover the shiitake with water and microwave at high power for 2 minutes. Let stand until plump, about 10 minutes. Drain, rinse and pat dry. Thinly slice the mushrooms.
In a saucepan of boiling water, cook the noodles until al dente, 3 minutes; drain and rinse the noodles. In a bowl, combine the broth, soy sauce, vinegar, sesame oil, chile-garlic sauce and sugar.
In a large nonstick skillet, heat the vegetable oil. Add the ginger and shiitake and cook over high heat, stirring, for 3 minutes. Add the noodles and scallions and stir-fry until lightly browned, 5 minutes. Add the pork and sauce and cook over moderate heat, tossing until the sauce is absorbed, 3 minutes. Transfer the noodles to a platter, garnish with scallions and chiles and serve.
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