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Garlic, Ginger Pork and Noodles

Garlic, Ginger Pork and Noodles

This recipe is a very basic Chinese-style stir fry of pork and mushrooms flavored with soy, garlic and ginger. We like the somewhat nutty flavor and firm texture of the whole wheat spaghetti in this dish, but you could just as easily use lo mein noodles or regular spaghetti if you prefer.


Garlic, Ginger Pork and Noodles

  • Ingredients:
  • 3/4 lb boneless pork loin chops, sliced crosswise into thin strips
  • 2 teaspoons soy sauce
  • 1 teaspoon chicken broth
  • 1 teaspoon cornstarch
  • 4 cloves garlic, finely chopped
  • 1-1/2 teaspoons fresh ginger, finely chopped
  • 1 tablespoon vegetable oil
  • 1 teaspoon toasted sesame oil
  • 8 ounces cremini (or white button) mushrooms, sliced
  • 4 or 5 scallions, sliced
  • Freshly ground black pepper
  • 12 ounces whole wheat spaghetti
  • For the sauce:
  • 1/3 cup chicken broth
  • 3 tablespoons soy sauce
  • 2 tablespoons Chinese rice wine or sherry
  • 2 teaspoons sugar

Preparation:
Bring a pot of salted water to a boil. In a small bowl, whisk together the soy sauce, chicken broth and cornstarch. Add the pork, garlic and ginger and toss to coat evenly with the cornstarch mixture. Allow to stand for 10 minutes.

While the pork marinates, make the sauce and cook the spaghetti. In a small bowl, combine the chicken broth, soy sauce, rice wine or sherry, and sugar. Stir until the sugar dissolves and set aside. Cook the spaghetti according to package directions, drain and set aside.

Heat the vegetable and sesame oils in a wok or large skillet over high heat. Add the pork mixture and stir fry just until it begins to lose its pink color, about 1-1/2 minutes. Quickly transfer to a plate and add the mushrooms to the wok. Stir fry until they turn golden brown. Add the pork mixture back to the pan along with a few grinds of black pepper. Add the sauce and continue cooking until the pork is cooked through, about 1-1/2 minutes.

Add the scallions and spaghetti and toss with tongs to mix thoroughly. Plate and serve.

Makes 4 servings

Recipe Notes:
This recipe is both simple and versatile. For a variation, you can substitute beef, chicken or tofu, add some thinly sliced red bell pepper, snow peas or fresh spinach.

comments & replies

3 comments ~

Looks lovely! I'm a huge fan of ginger, so I'm sure your dish smells just as amazing! I'll have to bookmark this for future use :)

Sounds absolutely delicious! Love all you flavors!

Just had minced pork with pasta in teriyaki sauce today, not very unlike this recipe, which shall be on my to prepare list real soon.

leave a comment ~

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