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Scallion Noodles with Pork

Scallion Noodles with Pork

Yield: 6 servings 1x
Prep: 30 minutesCook: 30 minutesTotal: 1 hour


1/2 pound Asian wheat noodles (or use thin spaghetti in a pinch)

1/3 cup plus two tablespoons grapeseed oil, divided

2 bunches scallions, cut into 3” pieces, greens and whites separate and whites split down center

2 teaspoons finely minced ginger

2 teaspoons finely minced garlic

1 large jalapeno, seeded and sliced

1 carrot, finely shredded (about 1/3 cup)

1 pound ground pork

2 tablespoons granulated sugar

1/2 cup soy sauce


In a pot of water, cook noodles but remove and drain while they still have a bit of chew to them. This type of noodle cooks very fast so stay with them. Immediately rinse under cold water and hold until the end of the recipe.

Prepare all ingredients, cut and measured, before beginning.

In a heavy steel wok (not nonstick), place 1/3 cup of the oil and bring heat to medium high.

Once shimmering hot, add scallion whites and cook until brown and charred, about 5-7 minutes. Use a slotted spoon and remove to a bowl.

Add half the scallion greens and again cook until brown and charred, about 4-6 minutes. Use a slotted spoon and remove to the same bowl. Save rest of greens for garnish.

The whites and greens will cook down to almost nothing but will impart a great deal of flavor into the oil.

Add the ginger, garlic, jalapeno and carrot and cook for about three minutes until starting to brown. Add to the same bowl.

Add the remaining two tablespoons of oil and raise the heat to high.

Once hot, add the pork and cook to remove pink, but continue to cook until the liquid evaporates and the meat starts to brown. Keep scraping the bottom. Eventually the pieces will stop sticking and begin to char and brown. The whole process for the pork is 10-15 minutes depending on how hot your wok can get. You want the pork to be heavily browned.

Lower heat to medium and add the sugar and soy, scraping up any bits from the bottom.

Add the bowl of cooked vegetables and the rinsed noodles (if the noodles are stuck together, rinse again before adding) and toss to heat through.

Remove from heat and serve with the remaining scallion tops (sliced or chopped).

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© Author: A Family Feast
Cuisine: Asian Method: stir fry