Gingery Noodles with Pork, Mushrooms, and Hoisin

Since leaving NYC and coming back to Austin, the one thing I have a hard time finding is good noodles. I know they're out there, I just haven't found them yet. Luckily noodles are a snap to make yourself. The amount of hoisin here can be adjusted according to your own taste and depending on the brand you use. For example, the 'real deal' thick and blackish hoisin is much sweeter and more intense than the organic American brands (like Central Market's) so if I was using that I would scale it back a bit in the quickie marinade. You can always finish the noodles with more hoisin (and/or sriracha) if you think it needs it.

Happy Mother's Day, y'all! I'm headed to Fredericksburg with my sisters and mama...

Gingery Noodles with Pork, Mushrooms, and Hoisin

Ingredients:

3 tablespoons minced or grated fresh ginger

3/4 pound thin (scallopini) boneless skinless pork chops, snipped with kitchen shears into thin strips 

garlic powder

onion powder

2 shallots, peeled and sliced thin

1/4 cup hoisin sauce, plus extra for garnish

1/4 cup soy sauce

1 teaspoon sesame oil

pinch red pepper flakes

2 peeled carrots, cut into matchsticks or sliced into ribbons with a veg peeler

red bell pepper, diced or cut into thin strips (optional)

1/2 cup chopped green onion, plus extra for garnish

4 oz shredded cabbage mix

8 oz sliced shitake mushrooms, or button

2 tablespoons toasted sesame seeds

canola or vegetable oil, for frying
1 package udon noodles, or in a pinch linguine or other long pasta noodle

sriracha, optional

handful chopped cilantro for garnish (optional)

Directions:

In a large ziploc, throw together the ginger, sliced pork (trim the fat off first if it bothers you), garlic and onion powder, shallots, hoisin, soy, sesame oil, and red pepper flakes. "Smush" around until all is well blended together and making friends. Seal and leave on your counter while you prep the rest of your ingredients.

Fill a large pot with water and bring over high heat so you can boil your noodles.

Meanwhile, gather and/or finish prepping your carrots, bell pepper, green onions, shredded cabbage, and mushrooms. Pull out your wok or large nonstick frying pan and canola oil.

Before starting the wok, add your noodles to the boiling water and cook until al dente or if using udon, according to the package instructions. Drain and set aside.

As soon as you start your noodles, heat your frying pan or wok over medium heat and add just enough oil to lightly coat the bottom. Once hot, add the pork and all of its marinade. Cook, stirring often, for about 4 minutes, or until the outside of the pork is no longer pink. It doesn't (and shouldn't) have to be completely cooked through as you don't want it to dry out and you still have to sauté your veg. You just want every bit of the pork's surface to be kissed by the heat and no longer raw on the outside.

Add in your vegetables (1/2 cup green onions through the mushrooms) and continue cooking and stirring for another 3-4 minutes, just until everything comes together and the mushrooms are nice and wilted from the heat. 

Turn the heat to low and stir in your cooked, drained noodles, toasted sesame seeds and garnish of extra green onions and/or cilantro. Taste to see if you want to add in any more hoisin for sweetness/richness or some sriracha for heat and/or to 'sauce up' the pasta a bit.

Serve with additional green onions/cilantro on top if desired.