Hoisin Noodles with your choice of Velveted Pork, Beef, or Chicken stir-fried with Vegetables, Noodles & Hoisin Sauce. Which is based on the Chinese Dipping Sauce with added Hoisin Sauce and Dehydrated Onion & Garlic. That's it! But man is it ever good! It's really simple, too. Simmer the meat, scoop to set aside, boil the noodles, strain, and cool down. Brown the meat, add the vegetables to soften. Then add sauce and noodles to stir-fry. Plate & Garnish to enjoy.
Servings: 4 portions
Equipment
- 1 Wok
- 1 Spider
- 1 Strainer
- 4 Bowls for the meat, noodles, vegetables and sauce
- 1 Spatula
- 1 Digital Scale
Ingredients
- 1/2 lb. Sliced Pork - exchange with Beef or Chicken Breast
- 1/2 Tbl Cornstarch & Cold Water - each
- 1/4 tsp Baking Soda
- 2 packs Noodles - Taiwanese or Chow mein, up to 200 g
- 2-3 Tbl Neutral Oil
- 1 small Onion - about 100 g
- 1/2 C Red & Green Bell Pepper - each or about 50 g each or more
- 1 medium Carrot - Shredded, Optional
- 1 Handful Bean Sprouts - or about 100 g, Optional
- 1-2 Stalks Green Onions - Optional
Hoisin Sauce
- 3 Tbl Hoisin Sauce
- 2 Tbl Soy Sauce & Rice Wine Vinegar - each
- 1 tsp Dehydrated Onion & Garlic - each
- 1/2 tsp Sesame Oil & Mirin - each or use white or brown sugar in place of Mirin
- 1/4 tsp Chili Oil - more if you want it with some heat
Instructions
- Bring the Wok filled with water to a boil over max heat. While that is coming to a boil, slice the meat and place into a bowl with Cornstarch, Water & Baking Soda. Mix well and set aside.
- Prepare the Vegetables and combine all the ingredients for the Hoisin Noodle Sauce into a bowl.
- Add the meat to the boiling water and cover to return to a boil faster. Scoop out the meat and set aside. Add the Noodles and cover initially to bring to a boil faster. Uncover and cook for the recommended package instructions. Strain out the noodles through a sieve and place into a large bowl and fill with cold water and strain again. Repeat until the noodles are cold and then leave them in the strainer to dry.
- Wipe the Wok Clean and place on the burner over max heat. Add 2-3 Tbl of Oil and wait for the Wok to get hot. Add the Meat and toss, then let it sit a minute to brown. Repeat until lightly browned. From here on out keep everything moving.
- Add the Onions & Peppers and fry until softened but still crisp. Then add the Noodles & Sauce along with Bean Sprouts and Green Onions if using and mix really well. Cook for 1 - 2 minutes or until most of the Sauce has been absorbed and serve.
Notes
For a less acidic taste you can use half the amount of Rice Wine Vinegar and add in 1 Tbl of Sake.
Up the Chili Oil to make Spicy Hoisin Noodles! Or set it at the Table to be added and mixed into the Noodles. This offers a nice Sweet Heat Dish.