Chinese Noodles with Five-Spice Pork

I haven’t posted any recipes for some time. Thought I’d best remedy that with tonight’s dinner choice. I found this recipe from Fine Cooking in one of my weekly e-letters from Taunton Press. Something about it appealed to me, so I picked up some ground pork and Shanghai-style noodles. I had everything else on hand. This recipe was very quick and easy to put together, and just as tasty as I thought it would be.  I even remembered to take photos during prep!finished dish

Chinese Noodles with Five-Spice Pork

1/3 cup salted peanuts (I used Marcona almonds)

1/4 lb. bacon (3 to 4 thick slices), cut in thin strips

2 medium cloves garlic, coarsely chopped

2″ piece ginger, coarsely chopped

1/2 tsp. crushed red pepper flakes

1/4 cup canola or peanut oil

3/4 lb. ground pork

1/2 tsp. five-spice powder

3 scallions, trimmed and sliced (white and green parts kept separate)

8 – 10 brown mushrooms, diced (my addition to the recipe)

2 Tbs. soy sauce

1 Tbs. Worcestershire sauce

1 Tbs. toasted sesame oil

2 tsp. white vinegar

1 tsp. granulated sugar

3/4 lb. fresh Chinese-style egg noodles (Shanghai-style or Japanese udon noodles)

Bring a medium pot of well-salted water to a boil. Meanwhile, coarsely chop the peanuts in a food processor. Transfer to a small bowl. Put the bacon, garlic, ginger, and red pepper flakes in the food processor and pulse to finely chop.

Heat the oil in a heavy-duty 12-inch skillet over medium heat. Add the bacon mixture and cook, breaking it apart with a spoon until the bacon renders most of its fat and darkens somewhat, about 4 minutes. Raise the heat to medium high and add the pork, five-spice powder, and 1/4 tsp. salt. Cook, breaking up the meat with a spoon, until it loses all of its raw color, about 3 minutes. Stir in the scallion whites, mushrooms, soy sauce, Worcestershire sauce, sesame oil, vinegar, and sugar. Cook a few more minutes. Keep warm over low heat.

Cook the noodles in the boiling water, stirring occasionally, until tender, about 3 minutes. Drain and put in a large bowl; toss in the pork mixture. Portion among 4 bowls, sprinkle with the peanuts and scallion greens, and serve.ingredients for noodle dish sizzling savories ground pork meat with onions and mushrooms addedserving size of noodlesThis recipe could be easily adapted to be gluten-free. I hope you give it a try.

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4 thoughts on “Chinese Noodles with Five-Spice Pork

  1. Reading this post and looking at those pictures shortly before going to bed has me salivating. I bet it smelled great in your kitchen while you were cooking Terri!

    Like

  2. ranu802 says:

    I like your recipe,can I substitute ground beef for pork? I don’t eat pork.
    Thank you for sharing.
    Ranu

    Like

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