Ingredients with Measurements:
- 1 lb pork shoulder, thinly sliced
- 1 lb dry noodles
- 4 cloves garlic, minced
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp sesame oil
- 1 tbsp vegetable oil
- 1 tsp sugar
- 1/2 tsp black pepper
- 1/4 cup green onions, chopped
- 1/4 cup cilantro, chopped
Special equipment needed:
- Large pot for boiling noodles
- Wok or large skillet
Step-by-step instructions:
1. Bring a large pot of water to a boil. Add the dry noodles and cook according to package instructions. Drain and set aside.
2. In a wok or large skillet, heat the vegetable oil over medium-high heat. Add the pork and cook until browned, about 5-7 minutes.
3. Add the minced garlic and cook for 1-2 minutes until fragrant.
4. In a small bowl, mix together the soy sauce, oyster sauce, sesame oil, sugar, and black pepper. Pour the sauce over the pork and garlic, stirring to coat.
5. Add the cooked noodles to the wok and toss to combine with the pork and sauce.
6. Serve the garlic pork dry noodles in bowls, topped with chopped green onions and cilantro.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 500
- Fat: 15g
- Carbohydrates: 60g
- Protein: 30g
Substitutions for ingredients:
- Pork shoulder can be substituted with chicken or beef.
- Dry noodles can be substituted with fresh noodles or spaghetti.
Variations:
- Add vegetables such as bok choy, carrots, or mushrooms to the dish.
- Use different types of noodles such as udon or rice noodles.
Tips and tricks:
- Make sure to thinly slice the pork to ensure it cooks evenly.
- Cook the garlic until fragrant but be careful not to burn it.
- Toss the noodles with the sauce and pork in the wok to ensure even coating.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, microwave the leftovers for 1-2 minutes or until heated through.
Presentation ideas:
- Serve the garlic pork dry noodles in individual bowls, topped with chopped green onions and cilantro.
Garnishes:
- Chopped green onions and cilantro
Pairings:
- Serve with a side of steamed vegetables or a simple cucumber salad.
Suggested side dishes:
- Steamed broccoli or bok choy
- Cucumber salad with rice vinegar dressing
Troubleshooting advice:
- If the noodles are too dry, add a splash of water or chicken broth to the wok.
Food safety advice:
- Make sure to cook the pork to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Dry noodles are a popular dish in Chinese cuisine, often served as a street food.
Flavor profiles:
- Savory, garlicky, and slightly sweet.
Serving suggestions:
- Serve the garlic pork dry noodles as a main dish for lunch or dinner.
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