Why Deny Yourself Happiness? Asian Noodles w/Pork and Shitaki Mushrooms

My folks made this asian noodle dish for us growing up, and we typically requested it as a must for any holiday meal - Thanksgiving, Christmas, New Years, you name it.  There are a few different ways my parents make this and can take a while to make.  Normally, you stirfry the pork and veggies together, boil and cook the noodles, which you then quickly add oil and toss in the air to cool, then you need to add to the veggie/pork mixture and add soy sauce, seasoning, etc.  Well, my mom found a short/easy recipe to cut the time in half and you use only ONE pot.  How fantastic is that?

So many of the ingredients, you can find in the Asian grocery store - noodles, chinese cabbage, shitake mushrooms.

Asian Noodles

Recipe from my Mom!

1 bag rice stick noodles

2 carrots, shredded

1/2 head of chinese cabbage, shredded

1/2 head of broccoli

6-8 shitake mushrooms, sliced (I used dried shitake mushrooms found in Asian markets, soak in room temperature water for at least 1 hours to soften them; don't discard the water!)

1/2 lb pork loin

3 tsp rice wine

3 tsp soy sauce

1/2 cup soy sauce

1 can (2 cups) chicken broth

S&P

1. Several hours before you start cooking, cut the pork into thin strips.  Add the rice wine and the soy sauce. Put in fridge to marinate before you start cooking.

2. Soak the rice noodles in a big pot of room temp. water.  This is to soften the noodles so they cook appropriately. Cut up all the veggies and mushrooms into slices/shreds. 

3. In at LARGE pot, add some oil and add the pork, broccoli and carrots. This should quickly cook since they are sliced so thin.  Next, add the mushrooms and cook for an additional few minutes.  Next add the cabbage and cook for a few more minutes.

4. Drain the noodles and then add to the pot (do not mix!).  Add the 2 cups of chicken broth and cover the pot.  Let this cook for 15-20 minutes.  I check every five minutes and add in more hot water, if needed. After the time is up, mix the noodles, veggies and meat together.  Make sure the noodles are soft and tender. 

5.  Pour the soy sauce into a bowl first. Then, add this in slowly to the noodles to make sure you are not over salting/soy saucing the dish.  Once you've added the right amount (keep tasting), you can add salt (I usually omit and add more soy sauce) and pepper - lots of pepper!  

Pork Sinigang alla Chef Alcaraz

When I started my new job, I spent a few days in Dallas where my newly married sister and bro-in-law also lived.  They were awesome and fed me dinner those few days - what a treat! :)  On the first night, they took me to the awesome restaurant, Abacus (review here), where they had truffled risotto. ...  Sorry, distracted remembering how plate licking good it was. 

On the second night, Eric made his famous pork sinigang, a classic Phillipino sour soup, which I have never had!  He showed me the steps and also gave me a couple packets of the flavoring - Mama Sita Sour Tamarmind Mix - so I could also make it myself.  It's a tumeric based soup, which if you don't like that sour flavor, you probably don't want to try.  This is served with plain white rice and Eric also adds a little bit of soy sauce.  Hilda and I like it a tad more soupy. 

What is great is that you can add in any type of veggies into this dish. Bok choy, chinese cabbage, asian white carrot, anything!  Since time is needed to simmer and tenderize the pork, I'd recommend making this dish on the weekend.  

Or!  You can make this in the slow cooker!  In the morning, put everything in the pot - pork, water, tomatoes, shallots and mix - and let it cook all day while you're at work.  When you come home, done!!!  If you want to add veggies, you can add them when you get home so they don't get too mushy from 8 hours of slow cooking.  Add and turn the slow cooker to high and let it cook for 20 minutes.  How easy is that?  Easy.

Pork Sinigang Soup alla Chef Alcaraz

Serves 4

1/2 pack of Mama Sita tamarmind mix (go to any asian store and they will have some type)

1 rack of pork ribs

2 roma tomatoes sliced

2 shallots sliced

1. Clean and cut up the pork ribs into invidual ribs. Put in a big large pot with 5 cups of water.  On low heat, let it simmer for roughly 45 minutes to tenderize the meat.  Don't try to cheat because when you actually eat this, you'll love how the pork just falls off the rib with your fork. Can you say happy? 

2. Add in the shallots and the tomatoes.  Turn the heat up to medium and let it cook a little more.  Here, you can add in those additonal veggies I mentioned - white carrots, bok choy, whatever you have in your fridge. Let this cook until those veggies are cooked. 

3. Then add in 1/2 pack of the seasoning.  You can add 1/3 first and taste, then add more if you like.  I like a very strong sour flavor so I tend to put 1/2 to 3/4 of the packet.  

4. Serve in a bowl with a scoop of white rice. Pour some delicious soup over and add two ribs and veggies.  Done!  So good!  With a fork and spoon is the best way to eat this in my opinion - if you didn't cheat on the tenderizing, the pork will fall off with your fork and you can pile a scoop of rice, soup and a piece of pork on your spoon for one delicious bite.