Thursday, April 15, 2010

Chinese Egg Noodles with Five-Spice Pork, serves 4

My family loves Chinese food. Trying to cook it healthy can be a challenge, but this recipe is very simple and your family will love you for it.

Kosher salt
1/2 cup salted peanuts
1/4 lb bacon (3 to 4 slices) cut into thin strips
2 medium cloves of garlic, coursely chopped
1 2-inch piece ginger, coursely chopped
1/2 tsp crushed red pepper flakes
1/4 cup canola oil
3/4 pd ground pork
1/2 tsp five-spice powder (in spice aisle)
2 scallions, trimmed and sliced (white and green parts kept separate)
2 tbs soy sauce
1 tbs Worcestershire sauce
1 tbs Asian sesame oil
2 tsp white vinegar
1 tsp granulated sugar
3/4 lb egg noodles

Cook egg noodles according to package instructions.

Heat oil in a heavy-duty 12inch skillet over medium heat. Add the bacon mixture and cook, breaking it apart with a spoon until the bacon renders most of its fat and darkens somewhat, about 4 minutes. Raise the heat to medium high and add the pork, five-spice powder and 1/4 tsp salt. Cook, breaking up the meat with a spoon, until it loses all of its raw color, about 3 minutes. Stir in the scallion whites, soy sauce, Worcestershire sauce, sesame oil, vinegar and sugar. Keep warm over low heat.

Once egg noodles are done, drain and put in a large bowl. Toss in the pork mixture and sprinkle with the scallions greens, peanuts and serve.

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