Cook the Issue 2010: Chinese Egg Noodles with Five-Spice Pork - FineCooking.com

Login Create an Account

Cook the Issue 2010

COOK THE ISSUE 2010

Cook the Issue 2010: Chinese Egg Noodles with Five-Spice Pork

By Pielove, member

April 13th, 2010

We are major noodle fans here and this recipe was very well received. I love the combination of sweet and salty sauce with the succulent pork. The sauce was fairly oily, but worked well with the amount of noodles. The five-spice flavor was reminiscent of our favorite spice rub from the recipe for Chinese Spareribs (http://www.finecooking.com/recipes/chinese-style-spareribs.aspx?ac=fp). We use this rub for brined, grilled pork chops to great effect.

Recipe Used: Chinese Egg Noodles with Five-Spice Pork

posted in: Gallery, Cook the issue 2010

You must be logged in to post comments. Log in.

You might also like:

< previous next >

Cookbooks, DVDs & More

Check out all cooking Books & DVDs

cook the issue