The thick meat sauce on these noodles is a bit like an Asian-style Bolognese. The cooked noodles tend to stick together if they stand for a while, so mix the sauce into them and eat right away for the best texture. For a twist, serve the sauce over rice with a side of steamed bok choy.
- Portion size 4 servings
- Credits : Canadian Living Magazine: February 2015
- 1 1/2 cup sodium-reduced beef broth
- 2 tablespoons oyster sauce
- 4 teaspoons cornstarch
- 1 tablespoon balsamic vinegar
- 2 teaspoons granulated sugar
- 2 teaspoons Asian chili sauce (such as sriracha)
- pinch five-spice powder
- 1 tablespoon vegetable oil
- 450 g lean ground pork
- 2 cloves garlic minced
- 1 tablespoon minced fresh ginger
- 2 cups thinly sliced stemmed shiitake mushrooms
- 1/2 cup coarsely chopped drained canned bamboo shoot
- 2 green onions thinly sliced
- 340 g dried Chinese wheat noodles or fresh steamed chow mein noodles
MethodStir together broth, oyster sauce, cornstarch, vinegar, sugar, chili sauce and five-spice powder. Set aside.
In wok or large nonstick skillet, heat 1 tsp of the oil over medium-high heat; cook pork, stirring and breaking up with spoon, until no longer pink, about 4 minutes. Scrape into bowl.
Add remaining oil to wok; sauté garlic and ginger over medium-high heat until fragrant, about 30 seconds. Add mushrooms and bamboo shoots; cook, stirring occasionally, until mushrooms are softened, about 3 minutes. Add broth mixture, pork and green onions; cook, stirring, until sauce is thickened, about 2 minutes.
Meanwhile, in saucepan of boiling water, cook noodles according to package instructions; drain. Divide among serving plates or bowls; top with pork mixture.
Nutritional facts per serving: about
- Fibre 4 g
- Sodium 752 mg
- Sugars 6 g
- Protein 35 g
- Calories 635.0
- Total fat 23 g
- Cholesterol 88 mg
- Saturated fat 7 g
- Total carbohydrate 73 g
- Iron 41.0
- Folate 6.0
- Calcium 5.0
- Vitamin A 1.0
- Vitamin C 3.0