This weeks TUCG Order inspiration - a comforting bowl of fresh egg noodles with the protein of your choice.
Ingredients (Serves 2–3)
Main Ingredients:
- 200–250g ground pork or 2 boneless pork chops (thinly sliced) or use crumbled tofu as a vegetarian option
- 1 pack of Hons Fresh Egg noodles
- 1–1.5 cups shitake mushroom, sliced
- 2–3 heads pac choy or seasonal hearty greens (baby kale!)
- 2–3 garlic cloves, minced
- 1-inch piece ginger, minced or grated
- 2 green onions, sliced
- 1 small bunch cilantro, chopped
- 1–2 tbsp soy sauce (to taste)
- 1 tsp sesame oil
- 1–2 tbsp neutral oil (for frying)
- Optional: chili flakes or chili oil, greens, lime wedges for serving
Instructions
Cook Noodles:
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Blanch noodles in boiling water for 30 seconds, drain and set aside. Reserve 1/4 cup of noodle water.
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Cook Protein:
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- In a large skillet or wok over medium-high heat, add oil and cook ground pork, breaking it up until browned and slightly crispy.
- Or, sear sliced pork chops until just cooked. Remove and set aside.
- Or, crumble tofu and add a couple drops of soy sauce and water to sauté
Sauté Veggies:
- In the same pan, add a bit more oil if needed.
- Sauté mushrooms until golden (3–5 mins), then add garlic, ginger, and green onion whites. Cook 1 minute.
- Toss in chopped pac choy or sturdy green and stir-fry until wilted (1–2 mins).
Combine Everything:
- Return pork to the pan.
- Add cooked noodles, soy sauce, sesame oil, and a splash of noodle water.
- Stir well to coat and heat through (1–2 mins). Adjust seasoning to taste.
Serve:
- Garnish with green onion, greens, chopped cilantro, and chili oil if using. Add a lime wedge on the side for brightness.
More Optional Add-Ons:
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Fried or jammy egg on top
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Pickled cucumbers or radishes
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Crushed peanuts or sesame seeds for texture
