Pork stir-fry with Chinese cabbage and noodles
There's something magical about a good stir-fry, and this one delivers on every front. Tender slices of pork fillet meet crisp Chinese cabbage and silky egg noodles, all wrapped in a savory sauce that builds layer upon layer of flavor. The real stars here are the aromatics: fragrant lemongrass and warm five-spice powder infuse the whole dish with the kind of depth you'd expect from your favorite Asian restaurant. Best of all, it comes together in about 35 minutes, making it perfect for a busy weeknight when you still want something special on the table.
Ingredients
Instructions
Bring a large pot of water to a boil and add the fresh egg noodles. Cook them uncovered until just tender but still have a slight bite, about 2-3 minutes. Be careful not to overcook them, as they will continue to cook slightly when added to the stir-fry later. Darin and set aside.
Heat half the peanut oil in a wok or large skillet over medium-high heat. Add the garlic, lemongrass, and five-spice powder, then stir-fry until fragrant, about 30 seconds. This is where the dish gets its signature aroma, so keep everything moving to avoid burning.
Add the sliced pork to the wok and stir-fry until browned and cooked through. Remove the pork and set it aside on a plate.
Heat the remaining peanut oil in the same wok. Add the bell pepper, scallions, and Chinese cabbage, then stir-fry until the cabbage just begins to wilt but still keeps a little crunch.
Return the pork to the wok. In a small bowl, blend the cornstarch with the chicken stock until smooth, then add it to the wok along with the oyster sauce, soy sauce, sweet chili sauce, and sesame oil. Stir until the mixture comes to a boil and thickens slightly, coating everything in that glossy, savory sauce.
Spoon the pork and vegetables over the drained noodles and serve right away, while everything is hot and fragrant.
Notes
Slice the pork thinly and evenly so it cooks quickly and stays tender. Popping the tenderloin in the freezer for 15 minutes first makes slicing much easier.
Keep your wok hot and cook in stages. Crowding the pan can steam the pork instead of searing it.
Chinese cabbage (also called napa cabbage) wilts fast, so add it late and pull it off the heat while it still has a little bite.
Variations
Fresh lemongrass makes a real difference here. Use only the tender lower part of the stalk, and chop it as finely as you can so it melts into the dish.
For a spicier kick, stir in a splash more sweet chili sauce or add a sliced fresh red chili with the vegetables.
No fresh egg noodles on hand? Dried egg noodles or even hokkien noodles work well. Just cook according to the package and drain.
Source
Food in Asia