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There are only two tips to making this Chinese delight truly authentic – using real Chinese noodles, and cooking the pork sauce properly. Chinese noodles are widely available now, even in the oriental section of major supermarket chains. Most are packaged in plastic jars or bags in individually portioned bundles, but the the important thing to look for is on the ingredient deck – it should state that they are made with soy protein as well as wheat. It’s the soy protein that gives Chinese noodles the meaty bite that is lacking in regular durum pasta, and it’s an excellent source of fat-free protein.

Slice two center cut pork chops into thin strips (this is easier to do when the meat is not quite thawed). Heat some peanut oil in a pan and then sear the pork strips on high heat, cooking off the moisture from the meat and browning them. Turn the heat down to low, and heat the water for the noodles in a pot. Splash soy over the pork and allow it to cook into the meat. Add some chopped vegetables to the pan – red peppers, baby bok choy, celery or onions – anything to add color and crunch. Once the vegetables have begun to soften, add two rounded tablespoons of hoisin sauce or brown sauce (both available at supermarkets), and cook slowly until the sauce just begins to caramelize and stick thickly to the meat and your stirring implement. Cook the noodles during this process, two bundles per person. Put in a few drops of your favorite hot sauce (Chinese “rooster” sauce is excellent), and spoon the pork mixture over the noodles. It’s the real thing, and delicious.

This entry was posted on September 17, 2012 at 8:43 pm and is filed under Food with tags baby bok choy, chinese noodles, chinese pork, rooster sauce. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.