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

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Cook the Issue 2010
COOK THE ISSUE 2010

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

By liamsaunt, member

October 6th, 2010

The flavors of this dish are good but I think it would be improved overall by adding more vegetables.  Just a personal preference, I am sure.

I'll admit that I don't like to eat a ton of meat so I left in the bacon but subbed the ground pork for firm tofu that I had frozen and then thawed, squeezed the water out of, dry sauteed, and then marinated in the recipe's five-spice powder and sesame oil, then cooked again.  I really like tofu but I realize this would not be an acceptable substitute for some (many?) people.  For me, it was fine, and I'd make this again with more vegetables added in.

 


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Comments (2)

ICDOCEAN1 writes: Well this is what I am making for my dinner tonight as DH is working late. Of course I am going to make changes and I certainly will add more vegetables. I will be using Udon noodles instead of the Chinese egg noodles just because I like them more. Posted: 2:24 pm on October 8th

Pielove writes: Great idea-- the pork made this dish a bit greasy (in an authentic way) so I bet freeze-thawed tofu was a great substitute. We love tofu too-- we have a sub-theme here-- what recipes can we sub tofu into? Posted: 10:16 am on October 7th

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