Thai Style Pork Noodle Toss

 This looks like a tedious recipe, but it really isn’t that complicated.  You can mix the meat and marinade up ahead of time, and let it marinate in the fridge overnight.    You can use leftover spaghetti noodles.
 You should read through the recipe completely before starting to see what steps you can do earlier in the day – it’s nice to start cooking with all your vegetables already sliced and diced, for instance.

Thai Style Pork Noodle Toss

Serves 6

1 pound raw pork loin (or shoulder blade steak or other cut), slice into thin strips (it’s easiest to cut it while still partially frozen or with kitchen shears)

Marinade, combine:
2 tablespoons soy sauce or Bragg’s Amino Acids
1 1/2 tablespoons minced ginger-root (use ground ginger if need be)
1 tablespoon minced garlic
Add meat to marinade above.

Meanwhile:

4 1/2 tablespoons sesame or olive oil
2 cups thinly sliced onions
1 teaspoon crushed red pepper, or to taste
4 cups sliced Chinese Napa cabbage – or regular cabbage if it is
cheaper
2 OR 3 grated carrots (or diced, if you prefer. If you grate them they cook up quickly, if you dice, give it a wee bit more time.)

1 1/2 tablespoons rice wine, sake, or rice vinegar (or white vinegar)

Sauce – Mix together
1/4 cup soy sauce
3 tablespoons rice wine or sake, rice vinegar (or white vinegar)
1 1/2 tablespoons sugar or 1 t. honey
1 1/2 tablespoons Worcestershire sauce
1/2 teaspoon toasted sesame seeds

3/4 pound pasta, cooked al dente, rinsed and drained- you may use
ramen noodles, spaghetti, or linguine, or authentic Asian noodles. We generally use linguine or spaghetti.

Directions
In a bowl marinade meat for at least half an hour.
Heat a wok or a skillet, add 3 tablespoons of oil, and meat, stir-
fry until no pink remains. Set meat aside.
Add the remaining oil and heat over high heat until hot. Add the onions and crushed pepper, and stir-fry for about 1 minute. Add the cabbage. Toss lightly for 1 minute and add the carrots and rice wine. Cook for another minute and add the sauce. Heat until boiling.
Add the cooked pork and the noodles, and toss lightly to blend.
Transfer to a platter and serve immediately.
Top with green onion slices, peanuts, chow mein noodles, sunflower
seeds, toasted sesame seeds and shredded seaweed, or something else that sounds good to you.

This entry was posted in Asian, main dish, meat, pasta. Bookmark the permalink. Post a comment or leave a trackback: Trackback URL.

Post a Comment

Your email is never published nor shared. Required fields are marked *

You may use these HTML tags and attributes <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

*
*

  • Grab Our Badge!

    The Common Kitchen Badge
  • The Common Room on Facebook

  • Goodies