It’s Chinese New Year this weekend, and while we’d love to brave the crowds at some of our favourite Chinese restaurants, we decided to pick up some ingredients in Chinatown and make a few of our favourite things at home. Noodles are always a hit around here – especially quickly fried with a mildly spicy sesame sauce and tender pork tenderloin. This is an easy dish – I used some leftover roasted pork tenderloin, but you could easily substitute shredded roasted chicken or cooked ground pork, or sautéed shrimp – or just add more veggies!
Happy year of the rooster!
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Ingredients
- a drizzle of canola or olive oil
- 2 garlic cloves, crushed
- 1 Tbsp. grated fresh ginger
- 2 Tbsp. sesame oil
- 2 Tbsp. soy sauce
- 2 Tbsp. rice or balsamic vinegar
- 1 Tbsp. honey or sugar
- a tiny squirt (about 1/8 tsp.) chili sauce or sambal oelek
- 1/2 lb. fresh thin Chinese egg noodles, rice noodles or spaghetti
- 1/4-1/2 lb. leftover cooked pork tenderloin or cooked, crumbled ground pork
- 1 small carrot, cut into ribbons using a vegetable peeler
- 2-3 green onions, thinly sliced (optional)
- a handful of cilantro, torn
- 1/4 cup toasted sesame seeds (optional)
Instructions
- In a large skillet heat the canola oil and sauté the garlic and ginger for a few minutes, until soft but not brown. Transfer to a bowl and add the sesame oil, soy sauce, vinegar, honey and chili sauce.
- Meanwhile, cook the noodles according to the package directions, or until tender. Drain them well in a colander. When the pan is empty, add a little more oil and toss the noodles in the pan, letting them sit for a bit to get nice and brown, then tossing them around. Add the pork and sauce, and toss to coat and heat through.
- Transfer to a large bowl and add the carrot, green onions, cilantro and sesame seeds. Toss to combine everything and then divide among bowls or refrigerate for an hour or two to allow the flavours to meld. (Or you could hold off adding the pork and veg and refrigerate the noodles and sauce overnight, then add the pork and veg just before serving. Or heat everything through in the skillet if you don't want it to be cold.)
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