Pork and Noodles With Hot and Sour Sauce

Udon noodles are Japanese wheat noodles resembling linguine in width, but shorter, about eight inches long. Treat them like pasta-boiled in salted water, not added directly to the stir-fry.

The sauce in this recipe is boldly flavored, but not heavy or “saucy”-it simply coats the pork and noodles with spicy, gingery flavor. This means you won’t see puddles of it in the wok or in your bowl, but a small amount equals big flavor.

Note: Ground fresh chile paste is often sold as “sambal oelek” in Asian food markets. Many supermarkets also carry it in the international aisle. If you can’t find sambal oelek, substitute a chile-garlic paste or other hot sauce.

Serves 5-6

Ingredients

For the Sauce

1-inch piece of ginger, peeled and finely chopped

1 Thai or habanero chile, stemmed and finely chopped

1/4 cup vegetable broth

3 tbsp soy sauce

2 tbsp fish sauce

1 tbsp rice vinegar

1 tbsp ground fresh chile paste (sambal oelek)

1 tbsp cornstarch

2 tsp white sugar

For the Pork and Noodles

6 oz soba noodles

2 tbsp peanut oil, divided

1 lb ground pork

2 garlic cloves, thinly sliced

4 oz shiitake mushrooms, thinly sliced

3 oz snow peas, sliced in half lengthwise

3 scallions, thinly sliced, white and dark green parts separated

chopped cilantro leaves (with small stems), for garnish

Preparation

For the Sauce

Whisk all ingredients in a medium bowl until the sugar and cornstarch are dissolved. Set aside. Re-whisk again just before using.

For the Pork and Noodles

Cook the noodles in a large pot of salted, boiling water 10 minutes. Drain.

Heat a wok (or large, deep skillet) over medium-high heat and add 1 tablespoon of peanut oil. Add the pork and garlic and stir-fry until just cooked through, 5-6 minutes. Transfer to a bowl with a slotted spoon and wipe out any remaining liquid.

Add the remaining 1 tablespoon of oil to the wok. Add the mushrooms, snow peas, and white parts of the scallions and stir-fry until crisp-tender, 2 minutes.

Return the pork mixture to the wok and add the sauce. Cook, stirring to incorporate, until slightly thickened, 2-3 minutes.

Add the drained noodles to the wok and toss well to combine. Cook until hot throughout, 1-2 minutes.

To serve, divide the pork and noodles among 5-6 shallow bowls and scatter the green parts of the scallions and the cilantro on top.