Wednesday, December 29, 2021

Long-life noodles recipe

This recipe makes a great alternative for the traditional pork and sauerkraut many eat for New Year's Day. It contains many of the traditional foods we eat to ring in the coming year, such as pork, cabbage and long noodles. It is said that long noodles represent a long, unbroken life. Be sure that you don't cut or break these noodles as you enjoy them since superstition holds that a cut or broken noodle will shorten your life. 

LONG-LIFE NOODLES

Ingredients

1 pound Udon noodles

1 ½ tablespoons Chinese rice wine

1 ½ teaspoons hoisin sauce

½ teaspoon cornstarch

1/2 pound pork tenderloin, cut into julienne strips 

3 tablespoons dark soy sauce

2 tablespoons oyster sauce

1 tablespoon low-sodium soy sauce

1/2 teaspoon sesame oil

½ teaspoon brown sugar

2 tablespoons vegetable oil, divided

3 cups napa cabbage, also known as Chinese cabbage, chopped

1 cup shitake mushrooms, thinly sliced

½ teaspoon minced garlic

1 ¼ cups green onion, sliced

Directions

Cook the Udon noodles according to the directions on the package, leaving out any salt that may be called for. Once cooked, drain, rinse and set aside. In a medium-sized bowl, combine the rice wine, hoison sauce and cornstarch and whisk until combined. Add pork, stir to completely coat, cover and set aside to marinate for 10-15 minutes. In another bowl, whisk together both soy sauces, oyster sauce, sesame oil and brown sugar then set aside. Over high heat, heat 1 teaspoon of the vegetable oil in a large skillet or wok and add cabbage and mushrooms. Stir fry for two minutes then transfer to a bowl. Heat an additional two teaspoons of oil and garlic. Fry until fragrant, about 10-15 seconds. Add pork and fry until cooked through, approximately three minutes. Add to the bowl with the cabbage. Wipe pan clean and pour in remaining oil. Once hot, add noddles and fry for one minute, add green onions and sauce mixture and fry for an additional minute. Add pork and cook until heated through. Serve immediately. 

No comments:

Post a Comment