Pork Noodles

Name: Pork Noodles
Yield: 1 serving
Ingredients: 1 pound pork tenderloin; 2 teaspoons Chinese five-spice powder; ½ teaspoon salt; 1 teaspoon pepper; udon noodles or your favorite variety; ¼ cup olive or another vegetable oil; ¼ cup brown sugar; 2 tablespoons cornstarch; ½ cup soy sauce; ¼ cup Japanese rice wine (mirin) or dry sherry; 1 pound mushrooms, fresh, sliced; 1 medium onion, purple or yellow or white, sliced thin; 1 large pepper, any color, cored, thinly sliced; 1 large carrot, sliced thin; 1-2 tablespoons ginger, minced; 2-3 tablespoons garlic, minced

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Course
Main Course
Cuisine
Asian-American Fusion

Pork Noodles

Brayden Rivera

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Pork Noodles are so good. It is all about the sauce. We use whatever vegetables and noodles we have on hand and this dish never disappoints.

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Ingredients

1 pound pork tenderloin
2 teaspoons Chinese five-spice powder
½ teaspoon salt
1 teaspoon pepper
udon noodles or your favorite variety
¼ cup olive or another vegetable oil more or less as needed
¼ cup brown sugar
2 tablespoons cornstarch
½ cup soy sauce
¼ cup Japanese rice wine (mirin) or dry sherry
1 pound mushrooms, fresh, sliced
1 medium onion, purple or yellow or white, sliced thin
1 large pepper, any color, cored, thinly sliced
1 large carrot, sliced thin
1-2 tablespoons ginger, minced more or less to taste
2-3 tablespoons garlic, minced more or less to taste

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Instructions

Trim excess fat from your pork. Cut pork in half so you have 2 long, thin pork tenderloins. Next, cut into thin slices. Place in a large bowl and toss with Chinese five-spice powder, salt and pepper. Set aside.
Prepare your noodles or pasta according to package directions. Drain and rinse with cool water. Toss with some (1-2 tablespoons) olive or another vegetable oil. We usually just leave the noodles in the sink until needed.
In a medium sized bowl combine cornstarch and ½ cup of water. Stir until cornstarch is dissolved. Add rice wine or dry sherry, brown sugar and soy sauce. Stir until sugar is dissolved. Set aside.
Place a large pot on your stove. Set aside for now.
Place your skillet on medium to medium-high heat. Pour in approximately 2 tablespoons of oil in your skillet, and heat until shimmering or a drop of water flicked in it dances.
Add pork slices and stir for 2-3 minutes or until brown. This time will vary depending on the size of your pork slices.
Remove pork slices from your skillet and place in your large pot. Set aside.
Add another tablespoon or two of oil to your skillet and heat it up. Add mushrooms, stirring occasionally. After a few minutes add onions, peppers and carrots. Stir until done to your liking. Usually a few more minutes. Add ginger and garlic and stir until evenly distributed and fragrant, another minute.
Remove vegetables from heat and dump into your large pot with the pork. Add cooked noodles to your large pot as well. Set skillet aside and place the large pot on your burner on medium to medium high heat. Toss to combine the contents of your large pot. Stir constantly to make sure everything is hot, just a few minutes.
Give your soy mixture a stir and scrape the sugar that might have settled at the bottom of your bowl. Add your soy mixture to the large pot and continue stirring until evenly coated. Serve immediately and Enjoy!