Stir-Fried Noodles with Roast Pork

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Leftover recipes are the best.  When the thought is already made for you and you can create 2 unique meals with one or more shared element, it makes for a great week!  This noodle bowl was really good with our left over pork tenderloin and filling.  Enjoy:

Recipe Adapted from Food and Wine January 2013 Issue

Ingredients

  1. 8 ounces Baby Bella Mushrooms, sliced
  2. 12 ounces fresh Chinese noodles or linguine
  3. 1/4 cup chicken broth
  4. 3 tablespoons soy sauce
  5. 1 1/2 teaspoons unseasoned rice vinegar
  6. 1 teaspoon toasted sesame oil
  7. 1 teaspoon Chinese chile-garlic sauce
  8. Pinch of sugar
  9. 3 tablespoons vegetable oil
  10. 1 tablespoon minced ginger
  11. 2 scallions, thinly sliced, plus more for garnish
  12. 1/2 pound leftover Asian-Brined Pork Loin or other roast pork, cut into thin strips
  13. Sliced fresh hot red chiles, for garnish

Directions

  • In a saucepan of boiling water, cook the noodles until al dente, 3 minutes; drain and rinse the noodles. In a bowl, combine the broth, soy sauce, vinegar, sesame oil, chile-garlic sauce and sugar.
  • In a large nonstick skillet, heat the vegetable oil. Add the ginger and mushrooms and cook over high heat, stirring, for 3 minutes. Add the noodles and scallions and stir-fry until lightly browned, 5 minutes. Add the pork and sauce and cook over moderate heat, tossing until the sauce is absorbed, 3 minutes. Transfer the noodles to a platter, garnish with scallions and chiles and serve.
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