Ingredients with Measurements:
- 1 lb. dried Chinese noodles
- 2 tbsp. vegetable oil
- 1 tbsp. minced garlic
- 1 tbsp. minced ginger
- 1 lb. ground pork
- 1 tbsp. soy sauce
- 1 tbsp. oyster sauce
- 1 tbsp. dark soy sauce
- 1 tbsp. hoisin sauce
- 1 tbsp. sesame oil
- 1/4 cup chopped scallions
- 1/4 cup chopped cilantro
- Salt and pepper to taste
Special equipment needed:
- Large pot for boiling noodles
- Wok or large skillet
- Colander
Step-by-step instructions:
1. Bring a large pot of water to a boil. Add the dried Chinese noodles and cook according to package instructions until al dente. Drain and set aside.
2. Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the minced garlic and ginger and stir-fry for 30 seconds until fragrant.
3. Add the ground pork to the wok and stir-fry for 5-7 minutes until browned and cooked through.
4. Add the soy sauce, oyster sauce, dark soy sauce, hoisin sauce, and sesame oil to the wok. Stir to combine and cook for 1-2 minutes until the sauce is heated through.
5. Add the cooked noodles to the wok and toss to coat with the sauce. Stir-fry for 2-3 minutes until the noodles are heated through and evenly coated with the sauce.
6. Add the chopped scallions and cilantro to the wok and toss to combine. Season with salt and pepper to taste.
7. Serve hot and garnish with additional scallions and cilantro if desired.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 20g
Carbohydrates: 45g
Protein: 22g
Sodium: 800mg
Substitutions for ingredients:
- Ground chicken or turkey can be used instead of ground pork.
- Shrimp or tofu can be used instead of meat for a vegetarian option.
- Any type of fresh herbs can be used instead of scallions and cilantro.
Variations:
- Add vegetables such as sliced bell peppers, carrots, or snow peas to the wok for added texture and flavor.
- Use different types of noodles such as udon or rice noodles for a different texture.
- Add a spicy kick by adding chili flakes or sriracha sauce to the sauce.
Tips and tricks:
- Make sure to cook the noodles al dente so they don't become mushy when stir-fried.
- Use a non-stick wok or skillet to prevent the noodles from sticking.
- Make the sauce ahead of time and store it in the refrigerator for up to a week for a quick and easy meal.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in individual bowls and garnish with additional scallions and cilantro.
Garnishes:
Chopped scallions and cilantro
Pairings:
Serve with a side of steamed vegetables or a simple salad.
Suggested side dishes:
Steamed broccoli, bok choy, or green beans.
Troubleshooting advice:
- If the noodles are too dry, add a splash of water or chicken broth to the wok.
- If the sauce is too salty, add a squeeze of lime juice or a pinch of sugar to balance the flavors.
Food safety advice:
Make sure to cook the ground pork to an internal temperature of 160°F to ensure it is fully cooked.
Food history:
Mahogany noodles are a popular dish in Chinese cuisine and are named for their dark color and shiny appearance.
Flavor profiles:
Savory, umami, slightly sweet, and nutty.
Serving suggestions:
Serve as a main dish for lunch or dinner.
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Region: Chinese