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Asian-Style Pork and Vegetable Noodles Recipe

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This recipe for Asian-Style Pork and Vegetable Noodles, by , is from The Erikson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Morgan Kraft, Kelli's sister
Added: Tuesday, July 10, 2007


1 T. sweet-hot mustard
1/4 c. tamari, dark, sweet, soy sauce
1/2 c. chicken stock
2 tsp. toasted sesame oil
2-8 oz. boneless pork chops
2 T. vegetable oil
1 tsp. crushed red pepper flakes
salt and pepper
1 carrot, cut into matchstick
1-16 oz. pkg fresh linguini
12 shitake mushrooms
3" ginger root, grated
1 red pepper, sliced
5 scallions, sliced
2 c. bean sprouts
3 T. toasted sesame seeds

Put a large pot of water on to boil for pasta. Place sweet hot
mustard in a bowl. Whisk in tamari sauce. Add stock and
sesame oil to broth. Set aside. Slice the pork chop very thin
against the grain. Heat a large skillet over medium high to
high heat. To skillet add oil. Add red pepper flakes and sliced
pork. Season. Cook 2 minutes and then stir fry. Add salt to
water then carrots. Blanch for a minute then remove. Add
linguini to boiling water. transfer carrots to stir fry. Add
mushrooms, ginger, red peppers, scallions, and bean
sprouts. Stir fry for 2 minutes. Drain pasta and add to stir fry.
Pour broth over noodes and pork. Toss and allow the
noodles to soak up liquids. Remove from heat. Serve large
bowls of noodles, pork, and veggies with toasted sesame

Personal Notes:
Personal Notes:
Break out the chopsticks and enjoy! We also like to make this
with chicken breasts instead of the pork chop.
This recipe is one of Rachel Raye's, a favorite chef of Morgan's.




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