This is the first recipe that I would like to share as a continuation of my K.I.S.S. Cooking Methods series; partly because it is one of the early recipes that I discovered, and partly because I think it is a good start to Asian cuisine.
Cooking Asian-style cuisine is a great way to introduce healthy meals that are quick and simple to your regular cooking schedule. The vast majority of Asian foods do not take a great deal of time to complete, and they are infinitely variable to incorporate various vegetables and ingredients. They are also a fantastic way to clear out your fridge when you have a bunch of left-over ingredients from other meals, since just about everything can taste great in a stir-fry! One other thing; Asian cooking involves a lot of oils and vinegars. It is truly amazing the amount of variety in flavour that can be created just by using different types of oils. The nice thing about oils and vinegars is that they last a very long time, so keeping ingredients stocked is relatively straightforward.
This particular recipe is an uncomplicated and simple noodle and pork meal. If desired, you could easily add vegetables to the dish, but it is not necessary to enjoy it.
- 250g Thick Egg Noodles
- 450g Thinly Sliced Pork
- 4 tbsp. Rice Vinegar
- 4 tbsp.. Hoisin Sauce
- 2 tbsp. Garlic-flavoured oil (purchase flavoured oil, or cook garlic in oil and sift out the garlic)
- 1 tsp. Sugar
- 1 tbsp. Peanut or Corn Oil
- 4 tbsp. White Wine Vinegar
- 2 Scallions (or green onions) sliced diagonally
- 2 Garlic Cloves thinly sliced
- Cook the noodles according to the package instructions (approximately 3 minutes in boiling water), drain, and rinse in cold water, then drain again.
- The cold water is to stop the noodles from continuing to cook: egg noodles are easy to overcook
- Sprinkle the sliced pork with sugar and toss together with your hands. Heat a wok or non-stick frying pan on high. Add the peanut or corn oil to the pan and heat until it shimmers (you’ll know it when you see it!), and add the pork and stirfry for about 3 minutes. Remove the pork from the pan and set aside. Add the vinegars and boil until it is reduced to roughly 5 tbsps (a little bit more than half of what you started with). Add the hoisin and scallions (or green onions) and boil until the liquid is halved again. Add the pork in and stir to coat the pork thoroughly.
- Add the garlic oil and the garlic to the pan, saute the garlic for about 30 seconds, and then remove the garlic.
- Remove the pork from the pan and add the noodles, stirring them and warming them thoroughly.
- Divide the noodles into bowls and top with the pork and sautéed garlic.