Okay, it’s not exactly much of a challenge: “Oh, no! I have all this delicious pork tenderloin leftover. Whatever will I do?” But I wanted to find a good, easy recipe to add pork that’s already been cooked to. This one was a real winner – it was absolutely delicious. Like, I couldn’t stop eating it compulsively. It’s a pretty basic recipe – yummy Asian-style noodles with pork. Hard to go wrong there.
Sesame Noodles with Pork
6 ounces vermicelli or 6 ounces thin spaghetti, uncooked (I used bean vermicelli)
1/4 cup rice wine vinegar, plus 1 tablespoon rice wine vinegar (I ran out of rice wine vinegar with this recipe, so made up the remaining with white wine vinegar)
2 tablespoons dark sesame oil, divided use
1 tablespoon vegetable oil
2 teaspoons hoisin sauce
1 teaspoon soy sauce
1 tablespoon minced fresh gingerroot
1 garlic clove, minced
3/4 lb cooked pork roast, cut into thin strips
1/2 lb fresh spinach
3 tablespoons sesame seeds, toasted (optional)
salt and pepper (to taste)
Cook pasta according to package directions; drain. Place pasta in a large bowl.
Combine vinegar, 1 tablespoon of the sesame oil, vegetable oil, hoisin sauce, soy sauce, gingerroot, and garlic in a small bowl; stir well. Pour half of dressing over pasta, tossing to combine.
Heat remaining 1 tablespoon sesame oil in a large skillet over medium-high heat. Add pork; saute 3 to 5 minutes or until browned. Add pork to pasta mixture, tossing gently to combine.
Remove stems from spinach; wash leaves thoroughly. Cut spinach into thin strips. Cook in a large nonstick skillet over medium-high heat 3 to 4 minutes or just until spinach wilts. Add spinach to noodle mixture.
Sprinkle with sesame seeds, and pour remaining dressing over pasta; toss gently to combine. Add salt and pepper to taste. Serve warm. I added copious amounts of sambal oelek for flavour and heat, but others preferred it without.
Word of the day:
Reify: to consider or make (an abstract idea or concept) real or concrete