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Pork in Hoisin Sauce



Twice Cooked Noodles:

1 lb. Angel hair pasta, cooked & drained

1 T Soy sauce

1 T Sesame oil

7 T peanut oil


Hoisin Sauce:

2 T Hoisin sauce

2 T Rice wine (sake)

2 T Soy sauce

1 ½ T Sugar

¼ t Sesame oil


Stir-Fried Pork:

¾ - 1 lb. Pork tenderloin, cut into bite-sized strips

3 T Soy sauce

2 T Rice wine (sake)

2 T Garlic, minced

4 t Cornstarch

1 t Sugar

¼ t Sesame oil

1 ½ T Peanut oil

2 T water, or more as needed

1 Bunch Green onions, cut into matchstick-sized pieces









1. Rinse and drain cooked noodles; transfer to large bowl and mix in soy sauce and sesame oil. (May be prepared up to two hours ahead. Let stand at room temperature.)


2. Heat a heavy large skillet over high heat; add five tablespoons peanut oil, and swirl pan to coat. Add noodles to skillet; using a metal spatula, press noodles into a 1-inch-thick pancake.


3. Reduce heat to medium-high; cook until bottom of pancake is brown, about 15 minutes.


4. Slide pancake out of the pan and onto a large dinner plate. Place another dinner plate upside down on top of the pancake, and sandwiching the two plates together, flip them over. In effect, this flips the noodle pancake without risk of it coming apart.


5. Add remaining two tablespoons peanut oil to skillet and slide the pancake back into skillet. Cook until brown on bottom, about six minutes.


6. Using a spatula, transfer noodle pancake to a platter.


7. For sauce, stir together the hoisin sauce, soy sauce, rice wine, sugar, and sesame oil.


8. In a separate bowl, stir pork (cut in 1 1/2 x 1/2 x 1/4-inch strips), soy sauce, rice wine, garlic, cornstarch, sugar, and sesame oil together until blended.


9. Heat 1 1/2 tablespoons peanut oil in heavy large skillet. Add sauce and bring to simmer.


10. Add pork; stir-fry three minutes, then add two tablespoons water and onions; stir-fry until pork is cooked through, adding more water by tablespoons to thin sauce if desired, about one minute.


11. Top the noodle pancake with Stir-Fried Pork in Hoisin Sauce, garnish with julienned green onions and sesame seeds, if desired.



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