Back home, there is a popular Chinese/Cantonese restaurant that has been there forever. As long as I can remember. Growing up, it was THE place to go for everything Chinese, fried and delicious. I can’t tell you how many weekly family dinners we had there, but believe me, it was a lot. We’d go on holidays. We’d go on Friday or Saturday nights. We’d go just when we had a craving.
I have fond memories of my entire family–parents, siblings, grandparents–gathered around the huge table in their banquet/family room. Each time we’d have a family style dinner that consisted of probably half the restaurant’s menu. (There were a lot of us to feed!) We’d drain the magic pink sauce bottles (I’ll have to post about that recipe another day, but if you’re from Douglas County you know what I’m talking about!) as we’d race to the last piece of Mar Far Chicken.
One of our family favorites was always the Barbecue Pork and Pan Fried noodles. I admit that years later, I still crave it. I have no idea what really went into that dish–other than the obvious pork, bean sprouts and noodles–but it was SO GOOD. It wasn’t on the normal “family style” menu we’d always order from, but I guarantee there was always a generous plate or two of it on the table. It was that good. It is also a dish I have NEVER seen in any other Chinese restaurant.
Which brings me to Garlic Pork and Pan Fried Noodles. This dish is NOT the one found at Douglas County’s most treasured Chinese restaurant. (I wish it were!) However, it does bring in a few of the familiar flavors.
In this recipe, the pork is ground and browned with a generous helping of garlic. Broccoli slaw adds some veggie crunch, without a lot of effort (great for weeknights!). Yakisoba noodles are probably the closest I’ve ever found to the ones in the beloved restaurant dish. They are sturdier and take a fry nicely.
Garlic Pork and Pan Fried Noodles is family friendly and it is also great for weeknights. It can be on the table in 25 minutes or less!
Until I break the code on the Barbecue Pork and Pan Friend Noodles, add this one to your rotation. You’ll enjoy it! I know it was a hit in our house!
Garlic Pork and Pan Fried Noodles
Course: DinnerCuisine: Asian, ChineseDifficulty: Easy4
servings25
minutesIngredients
16 ounces yakisoba noodles
16 ounces ground pork
3 tsp minced garlic cloves
1 tbs vegetable oil
2 tsp sesame oil
3-4 cups broccoli slaw
1 tbs ginger paste
2 tbs water
1/4 cup chicken broth
1/4 cup hoisin sauce
Crushed red pepper flakes
Directions
- Preheat a large skillet or wok over medium-high heat. Add pork and garlic. Cook until meet is brown. Remove meat to bowl with slotted spoon. Drain off fat from skillet.
- Add oils to the skillet. When shimmering, add broccoli slaw, ginger and red pepper flakes (optional) to taste/heat level. Stir-fry for 2 minutes. Add in yakisoba noodles and continue to fry, gently loosening noodles. Pour water over noodles to help loosen.
- Stir in broth and hoisin sauce. Cook until bubbly, stirring continuously.
- Add in cooked pork and heat through. Serve immediately.
Notes
- I put a range for the broccoli slaw since it depends on the cut of your slaw. The one I use is diced small and contains cabbage and kale. So I tend to use more. You can adjust to taste and preferred veggie amount.
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