Mongolian-Style Pork & Egg Noodles
This hearty noodle dish is a favourite of mine as it is abundant in East-Asian flavours and has umami from the wild mushrooms. It's perfect for a quick weeknight meal. Gai lan is Chinese broccoli that is bitter-sweet, but very similar to broccoli. You can easily find it at your local Asian supermarket or maybe even your typical grocery store depending on where you live. I love using egg noodles for saucy dishes as the sauce adheres easily and they have a more rich and savoury flavour than pasta.
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Ingredients:
Sauce:
Sauce:
- ½ cup brown sugar
- ½ cup beef broth
- ½ cup soy sauce
- 4 tablespoons hoisin sauce
- 2 splashes mirin
- 1 teaspoon chili crisps
- ½ teaspoon fresh ground black pepper
- 1 tablespoon corn starch
- 2 tablespoons water
- 1 tablespoon olive oil
- 1lb lean ground pork
- 200g wild mushrooms
- 200g gai lan, chopped
- 4 teaspoons ginger, minced
- 6 cloves garlic, minced
- 10oz dried egg noodles
- kosher salt
- 4 green onions, thinly sliced on diagonal
Instructions:
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