Stir-Fried Chinese Egg Noodles with Pork

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     We love eating Chinese food in our house. We often will get take out because we’ve found it hard to replicate many of the dishes at home. I will try making a new Chinese dish every couple of weeks. I’ve been looking for a noodle dish with vegetables to make with eggrolls. I found one that didn’t have any meat in it and simply added pork to the dish.

     The stir fry noodles are rather tasty. Included in the disk are mushrooms, spinach, and a sweet and spicy brown sauce. Tossed with the pork it was the perfect one dish meal. Other ingredients could be substituted in for the pork such as chicken, tofu, or shrimp. My husband’s vote it to have shrimp in it the next time I make this dish, which will definitely be soon!

Stir-Fried Chinese Egg Noodles with Pork (adapted from Cooking Light)

8 oz. Chinese egg noodles
1 T. canola oil
1 lb. pork, cut into 1 inch pieces
1 c. sliced mushrooms
5 garlic cloves, minced
3 green onions, diagonally sliced
¼ c. reduced sodium soy sauce
1 T. brown sugar
1 ½ T. fresh lime juice
1 T. sesame oil
1 T. ketchup
1 T. chile paste
1 egg
2 cups spinach, trimmed

1 t. black pepper
½ t. salt
1. Cook the egg noodles according to the package directions. Drain and set aside, keeping them warm.
2. Heat a large skillet over medium high heat. Add the oil to the pan. Sauté the pork pieces for 7 minutes or until they are cooked through. Add the mushrooms to the pan and continue cooking for 4 minutes, stirring occasionally. Add in the garlic and green onions and sauté for 1 minutes stirring constantly.

3. Combine the soy sauce, brown sugar, lime juice, sesame oil, ketchup, chile paste, pepper, and salt in a bowl and mix well. Pour the mixture into the pan with the pork and bring to a boil.

4. Add the noodles to the pan and toss to coat. Stir in the beaten egg and cook for 3 more minutes. Add spinach and heat until it just begins to wilt. Remove from heat and toss.

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  1. Looks good. We got a wok recently and were using it quite a bit outside on our Big Green Egg. I’ve used the rice noodles, but didn’t really care for them. After seeing your post, I’ll be on the look out for Chinese egg noodles. Thanks for sharing.

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