I swear…this will be the last Asian recipe for a while. Even Nate and I are getting Asian’d-out. But, I still had those rice stick noodles that I didn’t use up from the Pad Thai and Spicy Peanut Noodle Salad. I honestly wasn’t even planning to post this meal, but it came together so quickly, and it was something new and different, I just couldn’t not share it with you. I literally threw this entire recipe together on a whim, using only whatever I had in my kitchen. It came together so nicely, I wish throwing dinner together when you have absolutely no idea what you are going to make was always this easy.
It’s still not spring outside, so pasta and red wine was the perfect fit for sweatpants and wine night in the Pigzilla home (that’s always Thursday nights). Another bonus was that I got to try out a new “spice” of mine. I have tons of dried herbs and spices; several that have not even been opened. This was courtesy of my awesome dad and is connections! Arrowroot is one of those “spices”. I use quotations as I didn’t really know what it was, so I assumed. Turns out, it’s actually a clear thickener that is used in gravies, sauces and pie fillings that is more easily digested than other thickeners. Who’da thunk? Not me, but I definitely planned to try it out with my lo mein sauce! I love learning new things about food!
We don’t eat a lot of pork, but I got some chops on sale and stocked our new chest freezer! I used only one pork chop because I like a high veggie to meat ratio, but two would be good for those meat eaters! This came together really quickly, which always rocks when making weeknight dinners. The flavor was perfect, and I added just the right amount of Sriracha for our preferences, probably about 2 tbsp. The sesame oil was the star of the show, which isn’t surprising as it packs a lot of flavor with just a teeny tiny bit.
Pork Lo Mein
Source: Pigzilla original
1/3 cup low sodium soy sauce
1/2 cup water (or chicken broth – I didn’t have any open, so I went with water)
1 tsp sugar
2 tbsp rice wine vinegar
2 tbsp sesame oil, divided
1 pork chop, cut in 1 inch pieces
salt and pepper
2 carrots, julienne
1/2 red bell pepper, julienne
1/2 green bell pepper, julienne
1/2 yellow bell pepper, julienne
1 medium onion, halved and sliced thin
1/4 cup sake
3 cloves garlic, minced
2 tsp arrowroot (or cornstarch)
4 oz rice stick noodles, cooked
1. In a medium bowl, combine soy sauce, water, sugar, vinegar and 1 tbsp sesame oil. Set aside.
2. In a large skillet, heat remaining 1 tbsp of sesame oil over medium heat. Season pork with salt and pepper. Add to heated skillet and cook until no longer pink, about 5 minutes. Remove from pan.
3. Increasing heat to medium-high, add peppers and onions to pan. Saute until they begin to soften, about 2 minutes. Add sake to pan and cook for 1 minute longer. Remove vegetables, reserving remaining sake in pan. Add garlic and cook until fragrant, about 1 minute. Pour in sauce mixture and bring to a boil. Slowly whisk in arrowroot or cornstarch. Reduce heat to low and simmer until sauce reaches desired consistency. Add Sriracha to desired taste.
4. Once sauce has reached desired consistency and taste, add in noodles, pork and vegetables. Toss to incorporate ingredients and distribute sauce evenly.