Stir-fried noodles with pork and vegetables make a quick and delicious Asian dinner
Stir-fries are a popular option for a quick and healthy meal. With a well-stocked pantry and some supermarket staples, an Asian-inspired meal can be on the table in less than half an hour.
Pantry Items
Having a pantry stocked with a variety of Asian sauces means stir-fries and noodle dishes can be prepared at a moment’s notice. Most sauces can be found at well-stocked grocery stores and will keep in the pantry or fridge for a long time. Some essential sauces include:
- Hoisin Sauce – A sweet sauce often used in stir-fries and the preparation of Peking duck, hoisin is made from fermented soybeans, sugar and spices. Once opened, a bottle will keep in the fridge for about a year.
- Shao Hsing Rice Wine (also called Shaoxing or Chinese rice wine) – A wine made from fermented rice, shao hsing is often used in sauces and marinades. It can be found in Asian markets or with the soy sauces in supermarkets and specialty shops. In some areas shao hsing may be sold in liquor stores. Dry sherry or gin can be substituted if it is not available.
- Sriracha Sauce (also called Rooster sauce) – This popular hot sauce is made from chiles and contains sugar, salt, garlic and vinegar. The most common brand in North America is Huy Fong, which can easily be identified by its green top, bright red contents and rooster on the bottle. It is a delicious and spicy addition to noodles, soup and stir-fries.
Chow Mein Noodles with Pork, Mushrooms and Green Beans
This recipe can easily be adapted for vegetarians and vegans.
Serves 3 to 4
- 12 oz. (350 g) packaged fresh chow mein noodles (these are usually sold in a vacuum-sealed package in the refrigerated section)
- 1 teaspoon peanut or vegetable oil
- 1 lb. (500 g) ground pork or beef (tofu-based meatless ground round can also be used)
- 8 to 10 green onions, chopped (white and light green parts – reserve the chopped green tops for garnish)
- 4 oz. (113 g) – about 12 - shiitake mushrooms, stems removed and sliced ½” thick
- 8 oz. (227 g) green beans, trimmed and cut into 2” lengths (will equal about 3 cups of cut beans)
- Chopped green onion tops for garnish
- Sriracha sauce (optional)
Sauce:
- 3 Tablespoons hoisin sauce
- ¼ cup sodium-reduced soy sauce
- 1 teaspoon sesame oil
- 2 cloves garlic, very finely minced
- 3 Tablespoons shao hsing (shaoxing) rice wine
- 1 teaspoon sugar
- 1 teaspoon finely grated fresh ginger
- ½ to 1 teaspoon red pepper flakes (to taste)
- 3 Tablespoons water
- Prepare the sauce: In a medium bowl, add all of the sauce ingredients and whisk to combine. Set aside until ready to use.
- Heat a large deep skillet on medium-high. Add the peanut or vegetable oil. Add the ground pork, beef or tofu to the pan and use a spatula to break it up. Reduce heat to medium and cook the meat until it’s just cooked through, about 5 minutes. Stir occasionally to ensure even cooking.
- Use a slotted spatula or spoon to remove the cooked meat from the pan and set it aside in a bowl. Turn the heat to medium-high again and add the green onions, mushrooms and beans to the skillet.
- While the vegetables are cooking, bring a pot of water to a boil for the noodles.
- Sauté the vegetables until the mushrooms are tender and the beans are tender-crisp (do not overcook – they should still be bright green and have a ‘snap’ to them), about 4 minutes.
- Return the cooked meat to the pan and pour in the sauce. Stir to coat the stir-fried vegetables and meat.
- Drop the noodles into the boiling water and cook until they are just tender and separated, about 2 minutes (see the package for detailed cooking instructions). Drain the noodles and add to the skillet with the vegetables and meat.
- Toss the noodles with the other ingredients until they are evenly coated in sauce. To serve, top with soy sauce, chopped green onion tops and sriracha, if desired.
Copyright Trish Coleman. Contact the author to obtain permission for republication.
Trish Coleman - Trish grew up in a small town in New Brunswick, Canada and her family ate fresh home cooked meals every night. Her family grew most of ...
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