Recipe courtesy of Bobby Deen
Episode: Asian Take-Out
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Pork and Mushrooms Stir Fry
Total:
1 hr 10 min
Active:
30 min
Yield:
4 servings
Level:
Intermediate
Total:
1 hr 10 min
Active:
30 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Brooklyn Wok Shop's Fresh Egg Noodles: 
  • 3 cups all-purpose flour, plus more for dusting
  • 2 teaspoons salt
  • 4 whole eggs
Stir Fry:
  • 8 ounces pork tenderloin, cut into thin strips
  • 3 ounces portabella mushrooms, chopped
  • 2 teaspoons cornstarch
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon fresh ginger, zested
  • 1 tablespoon sugar
  • 1 clove garlic, zested
  • Zest and juice of 1 lemon 
  • 2 tablespoons canola oil
  • 1 cup napa cabbage, shredded
  • 1 egg, lightly beaten
  • 1 cup fresh bean sprouts
  • 1/2 cup roasted peanuts, finely chopped
  • 1 lime, cut into wedges

Directions

For the noodles: Make a well in the center of the flour and add the salt, eggs and 2 tablespoons water. Mix and knead until the mixture forms a ball of dough and the dough has a consistent feel. Wrap in plastic and rest for 30 minutes. Put enough flour on top of the dough and roll out with your pasta machine roll to the desired thickness and cut into noodles. Add more flour to cut noodles to prevent them from sticking together. Cook the noodles in a pot of boiling water until al dente. Drain.

For the stir fry: Place the pork and mushrooms in a mixing bowl. Add the cornstarch and toss well to coat. Whisk together 2 teaspoons water, the soy sauce, ginger, sugar, garlic and lemon zest and juice in a separate bowl. Preheat a wok or large skillet over high heat and pour in the canola oil. Add the pork and mushrooms and cook until the pork is cooked through, about 5 minutes. Add the soy sauce mixture and cabbage at the same time and cook until the cabbage gets soft. Pour in the beaten egg and cook until cooked through, and then stir in the noodles to combine. Transfer to a serving platter and top with the bean sprouts, peanuts and lime wedges. Serve immediately.

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