Stir-Fried Noodles with Roast Pork

Serving Size: 4
Total Time:


  • 5 dried shiitake mushrooms
  • 0.5 Pound roast pork
  • 2 scallions
  • 1 Tbsp minced ginger
  • 3 Tbsp vegetable oil
  • sugar
  • 1 tsp Chinese chili garlic sauce
  • 1 tsp toasted sesame oil
  • 1.5 tsp unseasoned rice vinegar
  • 3 Tbsp soy sauce
  • 0.25 cup chicken broth
  • 12 Ounce fresh chinese noodles or linguine
  • hot red chili pepper


1. In a microwave-safe bowl, cover the shiitake with water and microwave at high power for 2 minutes. Let stand until plump, about 10 minutes. Drain, rinse and pat dry. Thinly slice the mushrooms.

2. In a saucepan of boiling water, cook the noodles until al dente, 3 minutes; drain and rinse the noodles. In a bowl, combine the broth, soy sauce, vinegar, sesame oil, chili-garlic sauce and sugar.

3. In a large nonstick skillet, heat the vegetable oil. Add the ginger and shiitake and cook over high heat, stirring, for 3 minutes. Add the noodles and scallions and stir-fry until lightly browned, 5 minutes. Add the pork and sauce and cook over moderate heat, tossing until the sauce is absorbed, 3 minutes. Transfer the noodles to a platter, garnish with scallions and chilies and serve.


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