I adapted this recipe from Helen’s Asian Kitchen: Easy Chinese Stir-Fries to create this noodle dish. It was originally Pork Shreds with Bean Thread Noodles and Napa Cabbage but I can not find bean thread noodles anywhere, despite the aisles and aisles of noodle products in my hood. As a result, I created this dish with fresh ramen noodles instead.
You will need 1/2 lb lean boneless pork loin or chop. You are supposed to shred the pork but I am not sure what that means exactly. I just cut it into strips.
You will need 1 tsp cornstarch, 3 tbsp light soy sauce and 1 tsp Chinese rice wine. In a medium bowl whisk together cornstarch, soy sauce and wine. Add to pork, mixing well.
Wash cabbage leaves, drain and cut into 1 1/2” chunks. You will need four cups.
Heat oil over high heat. Add fresh ginger slice and stir until it sizzles.
Add 1/2 cup sliced scallions and stir for 15 seconds.
Stir in pork mixture, stirring constantly for 1 minute.
Add cabbage and stir for 1 minute.
Add broth to pan, stir to mix and cover.
Steam for 4 minutes.
Soak bean thread noodles in hot (not boiling) water until soft. Drain and cut into 6” lengths with scissors. If using ramen, boil for 3 minutes and drain.
Uncover, reduce heat to medium.
Stir in noodles. Cook stirring until pork is no longer pink, around 2 minutes. Serve immediately.
As-is, this was just OK. I have learned that it is important to also garnish big time, especially if you are serving it as your main dish.
I added lots of green onion and ground peanuts for more flavour.
The great thing about this dish is I can see it easily being adapted with chicken instead of pork so Reg can eat it too.
Never be afraid to make a dish your own. Once again Helen Chen’s recipe was a great starting point. This time I was intent on boosting the flavour and texture. I love noodle dishes so even though I could not get the noodles in the recipe, I made this dish work with fresh ramen.
Again, economical and tasty! I give this recipe four out of five wooden spoons.
The Happy Whisk says
I love fresh ginger. In fact, I’m chewing on a little piece right now. No lie.