Twice-Baked Noodles with Stir-Fried Pork in Hoisin Sauce

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Ingredients 12 ingredients

Relish
1 tablespoon soy sauce
Pancake
Stir-fried pork in hoisin sauce -- see recipe
Water
1/2 pound thin dried Chinese egg noodles or spaghetti
Pastas
2 green onions -- cut into matchstick-size strips
7 tablespoons peanut oil
Ginger
Bar
1 tablespoon sesame oil

Contains GlutenEggsPeanutsSesameSoy Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

Peanut oil High in vitamin E
High in vitamin E · 15 mg per 100 g, 127% of the reference intake per 100 g
- Vitamin E contributes to the protection of cells from oxidative stress.
Vitamin E is a fat-soluble nutrient found in many foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet
Nutrients per 100 g of “Oil, peanut”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Grill and open flame. Keep sleeves, hair and tea towels away from the flame, and stay with the grill while it's lit. Barbecue outdoors only, never in a closed space.
Blending hot liquid. Let it cool a little first, fill the blender no more than a third, and hold the lid down with a folded towel. Start on the lowest speed. A stick blender in the pan is safer.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

Cook noodles in large pot of boiling salted water until tender. Drain. Rinse under cold water until cool; drain well . Transfer noodles to large bowl. Mix in soy sauce and sesame oil. (Can be prepared 2 hours ahead. Let stand at room temperature.)
Heat heavy large skillet over high heat. Add 5 tablespoons peanut oil; swirl to coat. Add noodles to skillet. Using metal spatula, press noodles to 1-inch thick pancake. Reduce heat to medium- high; cook until bottom of noodle pancake is brown; about 15 minutes. Slide spatula under pancake in several places to loosen.
Using spatula, transfer pancake to plate. Add remaining 2 tablespoons peanut oil to oil in skillet. Using tongs, turn pancake over; slide back into skillet. Cook until noodle pancake is brown on bottom, about 6 minutes.
Using tongs, transfer noodle pancake to platter. Top with Stir-fried Pork in Hoisin Sauce. Sprinkle green onions over. Divide pancake and pork topping in half and serve.
SERVES 2:
1,536 cals, 77g fat, 45% cff. (mc estimate includes all oil and all the meat).
* INFO * This dish from Chef Jeem Han Lock is one to relish. It's a subtly spiced blend of pork and green onions on a pillow of twice-cooked Chinese egg noodles. A great one-dish meal. Recipe from Wild Ginger, Seattle, Washington, Ann and Rick Yoder. Pan-Asian menu includes specialties from Thailand, Vietnam, India, Indonesia and China. Meals are served family style, a practice that not only follows Asian tradition but also encourages animated, friendly dining -- you can't be shy when this aromatic food is around. And if being on top of the action is your bent, there's the Satay Bar, a counter built around a large grill. Recipe featured in "Chefs' Best Pastas," Sep95: Bon Appetit.
If you have comments or questions about this recipe, please E-mail Pat Hanneman (who posted this on FareShare) at (12/98).