Ingredients with Measurements:
- 8 oz. Qishan noodles
- 1 lb. pork tenderloin, sliced thinly
- 2 tbsp. vegetable oil
- 4 garlic cloves, minced
- 1 tbsp. ginger, minced
- 1/4 cup soy sauce
- 1/4 cup oyster sauce
- 1/4 cup rice vinegar
- 2 tbsp. brown sugar
- 1/2 tsp. red pepper flakes
- 1 lb. bok choy, chopped
- 1/4 cup green onions, sliced
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Wok or large skillet
- Colander
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add the Qishan noodles and cook for 3-4 minutes or until tender. Drain in a colander and set aside.
2. In a wok or large skillet, heat the vegetable oil over medium-high heat. Add the sliced pork and cook until browned on all sides, about 5-7 minutes.
3. Add the minced garlic and ginger to the wok and cook for 1-2 minutes or until fragrant.
4. In a small bowl, whisk together the soy sauce, oyster sauce, rice vinegar, brown sugar, and red pepper flakes. Pour the sauce over the pork and stir to coat.
5. Add the chopped bok choy to the wok and cook for 2-3 minutes or until wilted.
6. Add the cooked Qishan noodles to the wok and toss to combine with the pork and bok choy. Cook for 1-2 minutes or until heated through.
7. Season with salt and pepper to taste. Serve hot, garnished with sliced green onions.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 15g
Carbohydrates: 45g
Protein: 35g
Sodium: 1400mg
Sugar: 12g
Substitutions for ingredients:
- Chicken or beef can be substituted for pork.
- Baby bok choy can be used instead of regular bok choy.
- Regular noodles can be used if Qishan noodles are not available.
Variations:
- Add sliced mushrooms or bell peppers for extra flavor.
- Use shrimp instead of pork for a seafood twist.
- Add a beaten egg to the wok and scramble it with the noodles for a protein boost.
Tips and tricks:
- Make sure to slice the pork thinly for even cooking.
- Don't overcook the bok choy or it will become mushy.
- Use a non-stick wok or skillet to prevent sticking.
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 with chopsticks and a spoon.
Garnishes:
Sliced green onions or sesame seeds.
Pairings:
Serve with a side of steamed rice or a vegetable stir-fry.
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
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 bit more brown sugar or rice vinegar to balance it out.
Food safety advice:
- Make sure to cook the pork to an internal temperature of 145°F to ensure it is safe to eat.
- Wash your hands and all utensils thoroughly before and after handling raw meat.
Food history:
Qishan noodles are a type of Chinese noodle that originated in Qishan County, Shaanxi Province. They are made from wheat flour and are known for their chewy texture.
Flavor profiles:
Savory, slightly sweet, and spicy.
Serving suggestions:
Serve hot as a main dish.
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Region: Chinese