Asian Noodles Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 1.5 cups dried shitake mushrooms, soaked in hot water for at least 30 minutes, then squeezed dry and sliced before use (reserve liquid)
1 pound linguine noodles
1 tsp oil
2 cloves garlic
1/2 pound boned pork loin, sliced thin
1 napa cabbage, sliced thinly
1/4 cup mushroom soy sauce (or 3 T soy and 1 T molasses)
1.5 Tablespoon Chinese black vinegar or balsamic vinegar
1 T oyster sauce
1 T sesame oil or to taste
pepper
green onions, 2 bunches sliced thinner at white part
Cilantro washed and chopped, some for garnish some to add with green onion
2 red peppers, sliced into thin long strips
|
|
Directions: |
Directions:Prep shitake mushrooms (soak in hot water, remove stems, squeeze dry and slice. Reserve mushroom liquid from soaking.
Boil noodles, drain and reserve.
Fry meat with a small amount of kosher salt and reserve.
In wok, add oil, and red pepper, saute for 2 minutes, then add green onions and garlic.
cook 2-3 minutes. Push off to the outside so the bottom is visible.
Combine liquid ingredients - (except sesame oil), pour into wok and let heat up til it bubbles. Add Shitake mushrooms (the mushrooms will soak up liquid and become very tasty). Cook 4-5 minutes on medium heat.
Add some of mushroom liquid, about 2 Tablespoons. Add cabbage and put lid on for 2 - 3 minutes. May need to add more of mushroom liquid depending on how it looks/tastes. Stir, put lid on for an additional 2-3 minutes.
Add noodles, cutting them up with scissors to make smaller bits. Drizzle sesame oil over all. Put on lid and let steam/heat on low for additional 3 minutes.
Toss well and serve.
You can add other veggies or a flat egg (prepare before and reserve and add at the end). A flat egg is two eggs mixed with a fork til frothy and fried in a wok with a Tablespoon of very hot oil. |
|
Personal
Notes: |
Personal
Notes: Tom's favorite dish.
Regarding pork, you can use any kind of pork sliced thin and sauteed til browned in oil. After done frying pork, add balsamic vinegar to fry pan to deglaze and reduce by half. Add this to the liquid sauce you will be using to cook mushrooms.
Can be chilled and served cold as well.
|
|
This recipe for Asian Noodles is from