Sesame Noodles with Pork

Sesame Noodles with Pork


February 12, 2017


canola or other vegetable oil, for cooking

sesame oil, for cooking

1 lb ground pork

a few green onions, chopped

1/4 cup chopped cilantro (I use the stems), plus some extra leaves for garnish

2-3 garlic cloves, crushed (divided)

2 tsp grated fresh ginger (divided)

1/3 cup soy sauce (or to taste - divided)

1/4 cup rice vinegar (divided)

1 Tbsp brown sugar

1-2 Tbsp peanut butter (optional)

1 tsp chili-garlic paste or Sriracha (optional)

1 lb fresh Shanghai or other Asian noodles


1Set a large skillet over medium-high heat. Add a drizzle of oil - I use some canola and some sesame - and cook the pork, breaking it up with a spoon, until it's no longer pink and starting to brown. Add the green onions, cilantro, a clove or two of garlic and a good grating of ginger somewhere along the way, along with half the soy sauce and vinegar. As you add half of each ingredient, put the other half into a small bowl or measuring cup, along with the peanut butter, chili paste and a tablespoon or two of sesame oil. Continue to cook the pork until it's nice and crispy, with any excess moisture cooked off.

2Meanwhile, bring a pot of water to a boil and cook the noodles for a few minutes, or until tender. Drain well.

3Spoon the meat out of the skillet to a bowl, add a little more oil to the skillet and add the noodles (half at a time, if all of them makes it too full to handle), and pour over the soy-vinegar-sugar-peanut butter mixture. Toss with tongs to coat well, leaving it over the heat for a minute or two, until any excess moisture has cooked off. Transfer to a serving dish and top with the pork mixture and some extra cilantro, if you like.

4Serves 4-6.


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