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ShanXi Noodles with Pork

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
  • Salt
  • 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.

Chicken Sausage Noodle Stir Fry

Chicken Sausage Noodle Stir Fry 1 This is a really quick, last minute meal. I had a super busy day and didn’t have anything for dinner.

I kept thinking what to make. I had a couple chicken sausages in the fridge. I always have grated carrots, green onions and some other vegetables in the crisper.

It is so important to have a well stocked pantry and fridge at a time like this. I decided to make a quick noodle stir fry. I chopped up the sausage, green onion, red pepper and garlic. I had chinese style noodles in the pantry which I decided to use- although any spaghetti or fettucini style pasta will do as well.

I added some tamari and in a few minutes I had a fabulous noodle stir fry. It is a one-pot meal with the protein and the vegetables all in one. I love making dishes like this plus my daughter loved it.

I added a bit of chile sauce for my husband and I and that is what we had for dinner as well. I opened some white wine and we had a green salad with it.

It was quick, fast and delicious! I think this is a perfect meal for this busy holiday season.

  • 2 chicken sausages, cut into ¼ inch pieces
  • 2 tablespoons extra light olive oil
  • 2 garlic cloves, minced
  • 4 green onions, whites and greens chopped and separated
  • ½ cup grated carrots
  • ½ red pepper, small chop
  • 3 tablespoons tamari
  • 2 eggs
  • 1 sesame oil
  • 1 teaspoon salt
  • 6 ounces spaghetti or egg noodles, cooked

Beat the eggs with the sesame oil and salt. Keep aside.

In a wok like pan, heat the olive oil. Add the sausages and sauté on medium high heat for a minute. Add the carrots, garlic, white part of the green onions and red pepper. Saute for a minute and add the egg. Mix well till the egg is cooked. Add the cooked spaghetti and tamari. Mix well and add the green part of the green onions. Check for seasonings and serve.

Chicken Sausage Noodle Stir Fry