I can eat noodles everyday, 3 times a day. I am always looking for different recipes… I really like this one. Very different flavored with cumin, coriander and ginger!
- 12 ounces flat wide noodles (wide pasta noodles can be substituted), cooked according to package instructions. Drain and drizzle with some oil and keep aside.
- ½ pound center cut boneless pork chops, sliced thin
- Peanut oil
- 1 + 2 tablespoon Shaoxing rice wine
- 1 teaspoon cornstarch
- 1 tablespoons cumin seeds
- 2 teaspoons coriander seeds
- 2 inches fresh ginger, grated
- 3 scallions, chopped with white and green parts separated
- 5 garlic cloves, grated
- 1 jalapeno pepper, seeded and chopped
- 1 yellow onion, sliced thin
- 2 celery stalks, diced
- 1 tablespoon chili oil
- 1 teaspoon sugar
- 1 teaspoon rice vinegar
- 1 tablespoon tamari
- ½ cup chicken broth
- 6 to 8 baby bok choys, sliced in half
- ½ cup cilantro, chopped
Combine the sliced pork with 1 tablespoon peanut oil, 1 tablespoon Shaoxing rice wine and 1 teaspoon cornstarch. Mix well and let it sit for at least an hour or up to 3 hours in the fridge.
In a small pan, roast the cumin and coriander seeds until fragrant, about 5 minutes. Coarsely grind the spices in a mortar and pestle and set aside.
Heat 3 tablespoons peanut oil and add the ginger and scallion whites and cook on medium heat for a minute. Add the garlic and jalapeno pepper and cook for another 30 seconds. Turn the heat up and add the pork. Stir fry till browned and add onion and celery. Stir fry for another 2 minutes and add 2 tablespoons Shaoxing rice wine, the spice mixture, chili oil, sugar, rice vinegar, tamari. Add chicken broth to deglaze to pick up all the brown goodies from the bottom of the pan. Add the bok choy, stir fry for 2 minutes and add the noodles. Mix well, check for seasonings and add salt and garnish with cilantro. Serve immediately.