This spicy noodle dish with ground pork and stir-fried shiitake mushrooms features a creamy sesame sauce for an explosion of flavours.
Share Post
Equipment
whisk
saucepan
wok
spatula
Ingredients
1/2 cup (125 mL) milk
2 tsp (10 mL) cornstarch
3 tbsp (45 mL) tahini paste
3 tbsp (45 mL) soy sauce
1 tbsp (15 mL) rice wine vinegar
2 tbsp (30 mL) sesame oil
1 tbsp (15 mL) minced fresh ginger
1 tsp (5 mL) brown sugar
10 oz (300 g) dried egg noodles
1 bunch Chinese greens, trimmed
2 tbsp (30 mL) canola oil, divided
1 lb (500 g) ground pork
1/2 tsp (2 mL) Chinese 5-spice powder
1/2 tsp (2 mL) each salt and pepper, divided
1 red finger chili pepper, seeded and diced
3 cloves garlic, minced
4 tsp (20 mL) chili oil
1/2 lb (250 g) shiitake mushrooms, stems removed and sliced
1 cup (250 mL) canned coconut cream
4 green onions, thinly sliced
4 tsp (20 mL) toasted sesame seeds
Directions
Whisk together milk and cornstarch until smooth; set aside. Whisk together tahini paste, soy sauce, and vinegar until smooth; stir in sesame oil, ginger, and brown sugar; set aside.
Cook noodles according to package directions, adding Chinese greens in the last minute of cooking. Drain, reserving 1/4 cup (60 mL) cooking liquid.
Meanwhile, heat 1 tbsp canola oil in large wok or skillet set over high heat; cook pork, 5-spice powder, half of the salt and pepper, chili pepper and garlic, stirring, for 5 to 8 minutes or until browned and cooked through. Remove from pan and set aside.
Add remaining canola oil and chili oil to wok; cook mushrooms, stirring, for 3 to 5 minutes or until golden. Toss with noodles, greens, reserved cooking liquid, pork, and remaining salt and pepper until noodles are well coated. Divide among 4 bowls.
Add coconut cream to wok; bring to boil. Cook for 2 minutes. Stir in tahini paste mixture; return to boil. Stir in reserved milk mixture; return to boil. Cook for 1 to 2 minutes or until thickened; divide among bowls. Garnish with green onions and sesame seeds.
This classic, cool dessert can be enjoyed simply with strawberries or elevated by the addition of dried lavender or rosemary for a fresh summer flavour.