Chinese Egg Noodles with Five-Spice Pork
If you've never gone looking for them, you might be surprised to learn that fresh Chinese egg noodles are available in the produce area of most supermarkets. Here, they're paired with ground pork, peanuts, and heady spices for a quick riff on Sichuan dan dan noodles.
1/3 cup salted peanuts
1/4 lb. bacon (3 to 4 thick slices), cut in thin strips
2 medium cloves garlic, coarsely chopped
1 2-inch piece ginger, coarsely chopped
1/2 tsp. crushed red pepper flakes
1/4 cup canola or peanut oil
3/4 lb. ground pork
1/2 tsp. five-spice powder
3 scallions, trimmed and sliced (white and green parts kept separate)
2 Tbs. soy sauce
1 Tbs. Worcestershire sauce
1 Tbs. Asian sesame oil
2 tsp. white vinegar
1 tsp. granulated sugar
3/4 lb. fresh Chinese-style egg noodles
Bring a medium pot of well-salted water to a boil. Meanwhile, coarsely chop the peanuts in a food processor. Transfer to a small bowl. Put the bacon, garlic, ginger, and red pepper flakes in the food processor and pulse to finely chop.
Heat the oil in a heavy-duty 12-inch skillet over medium heat. Add the bacon mixture and cook, breaking it apart with a spoon until the bacon renders most of its fat and darkens somewhat, about 4 minutes. Raise the heat to medium high and add the pork, five-spice powder, and 1/4 tsp. salt. Cook, breaking up the meat with a spoon, until it loses all of its raw color, about 3 minutes. Stir in the scallion whites, soy sauce, Worcestershire sauce, sesame oil, vinegar, and sugar. Keep warm over low heat.
Cook the noodles in the boiling water, stirring occasionally, until tender, about 3 minutes. Drain and put in a large bowl; toss in the pork mixture. Portion among 4 bowls, sprinkle with the peanuts and scallion greens, and serve.
Complete the takeout-at-home theme with Chinese Restaurant-Style Green Beans
nutrition information (per serving):
photo: Pernille Pedersen
From Fine Cooking 104
, pp. 47
March 4, 2010