Crispy Noodles with Pork and Snow Peas
Instructions:
Here, a crunchy bed of noodles becomes a bed for an aromatic pork stir-fry 12 dry mushrooms, preferably Chinese black mushrooms Boiling water 11â„2 cups chicken broth 1â„4 cup oyster sauce 4 teaspoons Shaoxing or dry sherry 2 teaspoons soy sauce 2 teaspoons sugar 4 teaspoons cornstarch 2 teaspoons water 12 ounces fresh egg noodles or 8 ounces dried Chinese egg noodles, cooked and drained 2 teaspoons toasted sesame oil 2 cups snow peas (about 8 ounces) 3 tablespoons peanut oil 3 scallions, cut into 1-inch segments 2 garlic cloves, minced 2 tablespoons peeled minced fresh ginger 6 ounces pork loin, cut into matchsticks
Makes 4 servings
- Place the mushrooms in a large bowl and cover with boiling water. Set aside to soak until softened, about 15 minutes. Drain and slice.
- Whisk the broth, oyster sauce, Shaoxing or sherry, soy sauce, and sugar in a small bowl; set aside. Whisk the cornstarch and water in another small bowl; set aside as well. Finally, toss the cooked egg noodles with the toasted sesame oil in a medium bowl.
- Bring a medium pot of water to a boil over high heat. Add the snow peas and blanch for 20 seconds. Drain in a colander set in the sink and refresh under cold water.
- Heat a large nonstick wok over medium-high heat. Swirl in 2 tablespoons peanut oil, then add the noodles. Spread across the bottom of the wok and press into a cake; cook until brown, about 2 minutes. Flip and cook until brown on the other side, about 1 minute. Transfer the cake to a heat-safe serving platter and place it in the oven, turned to 225°F.
- Swirl the remaining 1 tablespoon peanut oil into the wok. Add the scallions, garlic, and ginger; stir-fry until aromatic, about 20 seconds. Add the pork and continue stir-frying until cooked through, about 3 minutes.
- Add the blanched snow peas and sliced mushrooms. Cook, stirring constantly, until heated through, about 20 seconds.
- Pour in the broth mixture. Bring to a simmer, stir well, then cook undisturbed until the sauce reduces slightly, about 30 seconds.
- Finally, stir in the cornstarch mixture. Cook just until the mixture thickens and starts to boil, about 20 seconds. Remove from the heat and pour this mixture onto the bed of crispy noodles.