Saturday, April 27, 2013

Pork Stir Fried Noodles with King Oyster and Shiitake Mushrooms

The hu tieu noodles have tapioca in it and makes for a chewy bite. 
Stir frying the mushrooms, onion, carrot in Sichuan peppercorn, garlic and ginger oil.


Pork shoulder, sliced into thin strips (1/4 in.) and soaked in baking soda solution for 15 minutes to tenderize. Pat dry, dust with rice flour or corn starch and make sure to coat all surfaces before cooking.

Hu tieu noodles, blanched in boiling water briefly, rinse and dress well with sesame and vegetable oil.

Half a medium red onion, sliced
King oyster mushrooms, sliced
Shiitake mushrooms, sliced
Small carrot, sliced at bias
2 - 3 Garlic cloves, sliced
2 - 3 Dried chiles (cayenne, japones or one of your choice)
Small piece of ginger, minced
1 Tbsp of Sichuan peppercorns

Sesame oil
Vegetable oil
Soy sauce
Oyster sauce
1/4 Cup of water or chicken broth

Green onion, sliced on bias for garnish
Cilantro, rough chopped for garnish
Lime juice to dress dish before serving


Fry the Sichuan peppercorns, ginger and dried chiles in hot oil until fragrant. Add mushrooms, carrots, onion and fry until almost done. Reserve.

Add a couple tablespoon of oil to pan as needed, stir fry pork at high heat until just cooked. It should go quickly since it is cut in thin strips. Do not overcook.

Stir fry noodles and add a little (1 Tbsp) of hot water or chicken broth to steam and help cook. When noodles are about done, pour in sauce. Bring to boil then plate: Noodles on bottom, pork and vegetables on top and garnish.