JUICY REVERSE SEAR STEAK1 (14-oz.) thick rib-eye steak (2” thick)Kosher salt/black pepperCanola oil2 T. butter3…
Asian Noodle Stir-Fry with Pork
| Asian Noodle Stir-Fry with Pork | Print |
Recipe By: Alice Morrow
Asian Noodle Stir-Fry with Pork
Ingredients
- 8 oz. curly Japanese noodles or instant ramen noodles
- ¾ c. chicken broth
- ¼ c. soy sauce
- 1 T. dry sherry
- 1 T. Asian sesame oil
- 1 t. crushed red pepper flakes
- 1 ½ t. cornstarch
- 1 T. water
- 3 T. vegetable oil
- 4 large garlic cloves, thinly sliced
- 2 large eggs, beaten
- 1 lb. pork tenderloin, cut into ½” dice
- Kosher salt/black pepper
- 10 oz. shitake mushrooms, thinly sliced
- 2 heads baby bok choy, sliced crosswise ¼” thick
Instructions
- Cook noodles according to package directions, drain and rinse under cold water.
- In measuring cup, mix stock, soy sauce, sherry, sesame oil and red pepper flakes.
- In small bowl, mix cornstarch with the water.
- In large skillet, heat 2 T. vegetable oil.
- Add garlic and cook until golden, 2-3 minutes.
- With slotted spoon, transfer garlic to a plate.
- Add the eggs to skillet and stir frequently until set.
- Transfer eggs to the plate.
- Season pork with salt and pepper.
- Add pork to skillet and stir-fry over moderately high heat until browned and just cooked through, about 3 minutes.
- Transfer pork to plate with egg and garlic.
- In same skillet, heat remaining vegetable oil.
- Add mushrooms, season and cook until tender, about 4 minutes.
- Add bok choy and cook until softened.
- Add noodles and soy sauce and cornstarch mixture and cook, tossing until sauce thickens.
- Add egg, garlic and pork and any accumulated juices. Cook and tossing until pork is heated through.
- Taste for seasoning. Transfer to bowls and serve.
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