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Hoisin Pork and Noodles

I had saved this recipe from Pinch of Yum months ago and finally got around to making it. My guy Steve is lactose intolerant and has a sensitivity to black pepper so we’ve been making a lot of Asian inspired dishes lately as they don’t contain dairy. I substituted a few shakes of powdered ginger for the fresh and used 1/4 tsp of sambal oelek chili sauce instead of hot peppers. I find that in most recipes it adds just enough of a zing to make things interesting. And I only marinaded the meat for about 20 minutes. Perhaps I didn’t pour of enough of the marinade as it started to burn in the pan so the second batch of meat I cooked along with the leftover marinade. I made a slurry with about a spoonful each of chicken broth and flour and added another 3/4 cup of broth to make a sauce. It was really yummy! I would definitely make this again.

hoisin pork

( Hoisin pork – I forgot to add peanuts on top before taking the pic )

Hoisin Pork with Rice Noodles

prep time:  15 mins cook time:  15 mins total time:  30 mins
serves: 6
  • ⅓ cup soy sauce
  • ¼ cup water
  • 3.5 tablespoons sesame oil or canola oil
  • 2 tablespoons honey + 1 tablespoon sugar
  • 1 dash fish sauce
  • 3 tablespoons vinegar + a squeeze of lime if you have it
  • 5 cloves finely minced garlic
  • 1 piece fresh grated ginger (1-2 tablespoons)
  • 1 minced hot pepper (i.e. jalapeno, chili pepper, etc)
  • 3 tablespoons hoisin sauce
  • 3 tablespoons peanut butter (optional)
  • 1½ lbs. pork cut into thin strips (mine was called “pork stroganoff”)
  • 9 oz. rice noodles
  • grated carrots, chopped scallions, chopped peanuts, cilantro
  1. Whisk all the sauce ingredients together (soy sauce, water, oil, honey, sugar, fish sauce, vinegar, garlic, ginger, peppers, hoisin, and peanut butter). You could also puree the sauce in a food processor to get the garlic, peppers, and ginger smooth.
  2. Marinate the pork in the sauce overnight or for at least a few hours. I did mine overnight and then some, about 15 hours.
  3. Heat a nonstick skillet over medium high heat and stir-fry the pork until browned on the outside. I found that there wasn’t a whole lot of extra sauce after marinating, but I discarded the little bit that was left.
  4. Cook your rice noodles according to package directions. Keep a little bit of liquid with the noodles to make sure it doesn’t dry out. Top with pork, carrots, scallions, peanuts, cilantro, and extra sauce of choice (more hoisin sauce, soy sauce, sweet chili garlic sauce, sesame oil, etc). This is definitely a build-your-own kind of thing – just throw whatever you like in there with the noodles.
If you are a sauce person, make extra sauce and set it aside just for tossing with the finished dish. The noodles tend to soak up all the sauce and can get dry without a little something extra.

About heathershomemade

Cupcake obsessed foodie from Ottawa, ON, Canada

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