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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Drunken Noodles with Pork Recipe

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This recipe for Drunken Noodles with Pork is from The Bielawski Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For the Sauce:

3 T. oyster sauce
3 T. soy sauce
2 T. fish sauce
3 T. sugar
1 t. white pepper
6 cloves garlic, thinly sliced
1 T. cornstarch

For the stir-fry:

2 T. vegetable oil
1 lb. pork tenderloin, thinly sliced
1 Serrano chili, very thinly sliced or 2 Thai chile peppers, thinly sliced
1/2 c. thinly sliced onions
2 c. broccoli florets
1 red bell pepper, cut into thin strips
1 c. green beans, cut into 2" pieces
1/2 c. very thinly sliced carrots
1/2 c. small corn, cut into 1/2" pieces
2 large eggs, lightly beaten
12 oz. fresh or dried wide rice noodles cooked according to pasta cooking instructions on package
4 green onions, chopped
1 c. loosely packed Thai basil or sweet basil
Directions:
Directions:
Make the Sauce:

1) In a small bowl, whisk together all of the sauce ingredients and set aside.

Make the stir-fry:

1) Prep all vegetables. Note - blanch the green beans and broccoli to keep the texture and color to their best by cooking in a large pot of boiling water for 1 minute; drain in colander and immediately plunge colander into a large bowl of ice water.

2) Cook rice noodles according to the pasta directions on package and until your desired consistency.

3) Add the vegetable oil to a large wok (or saute pan) set over high heat. Once the oil is smoking, add the sliced pork and cook until lightly browned and cooked through.

4) Push the pork to one side of the pan, then add the onions. Cook until softened and then add the Serrano or chlie peppers (optional), broccoli, red bell pepper, green beans, carrots and corn. Cook until vegetables are fork tender.

5) Push all the ingredients to the side of pan and add the beaten eggs. Lightly scramble, stirring until they are cooked through.

6) Stir together all of the ingredients in the pan and add the cooked rice noodles. Cook and toss together. Add the sauce mixture and continue to cook and toss together.

7) Turn off heat add the green onions and basil and continue to toss.
Number Of Servings:
Number Of Servings:
4

 

 

 

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