I'm back with a new recipe! I'll be honest, I almost didn't make this for dinner tonight. I had to work late and was feeling lazy, but I'm glad that I made myself cook this for dinner. Although sometimes it's hard to get up the motivation to start when I'm busy and tired, cooking is always ultimately good for my mood and really relaxes me.
I saw this recipe on an episode of America's Test Kitchen and thought it sounded right up my alley. I couldn't find fresh Chinese egg noodles so I used dried linguine, substituted fish sauce for the oyster sauce since that's what I had, and my grocery store was shamefully out of shiitake mushrooms, so I had to use regular white mushrooms. But it still turned out great! I used Sriracha for the chile garlic sauce and if you don't like things spicy, I'd cut back or eliminate it all together (lucky for me, I love spicy food).
Pork Stir Fry with Noodles (Lo Mein)
2. Whisk soy sauce, oyster sauce, hoisin sauce, sesame oil, and five-spice powder together in medium bowl. Place 3 tablespoons soy sauce mixture in large zipper-lock bag; add pork and liquid smoke, if using. Press out as much air as possible and seal bag, making sure that all pieces are coated with marinade. Refrigerate at least 15 minutes or up to 1 hour. Whisk broth and cornstarch into remaining soy sauce mixture in medium bowl. In separate small bowl, mix garlic and ginger with 1/2 teaspoon vegetable oil; set aside.
3. Heat 1 teaspoon vegetable oil in 12-inch cast-iron or nonstick skillet over high heat until just smoking. Add half of pork in single layer, breaking up clumps with wooden spoon. Cook, without stirring, 1 minute. Continue to cook, stirring occasionally, until browned, 2 to 3 minutes. Add 2 tablespoons wine to skillet; cook, stirring constantly, until liquid is reduced and pork is well coated, 30 to 60 seconds. Transfer pork to medium bowl and repeat with remaining pork, 1 teaspoon oil, and remaining 2 tablespoons wine. Wipe skillet clean with paper towels.
6. While cabbage is cooking, stir noodles into boiling water. Cook, stirring occasionally, until noodles are tender, 3 to 4 minutes for fresh Chinese noodles or 10 minutes for dried linguine. Drain noodles and transfer back to Dutch oven; add cooked stir-fry mixture and garlic-chili sauce, tossing noodles constantly, until sauce coats noodles. Serve immediately.