CHINESE NOODLE RECIPE TRAILER

Step 1

Place sesame seeds in a small skillet over medium-high heat and toast until golden. Transfer to a small bowl. Place raw ground pork in a medium-sized bowl. Sprinkle with baking soda and 1 tablespoon of water. Break up and toss then, and let stand for 5 minutes. In a second smaller bowl combine miso paste, soy sauce, hoisin sauce, sriracha and ½ cup of water. Stir to combine. Place garlic, ginger, the white ends of the green onions (reserve the greens for garnish) and the stems of the shiitakes into a small food processor or handy chopper and pulse until finely chopped. Julienne snow peas and reserve. Thinly slice shiitake mushroom caps, reserving as well. Prepare sauce: Heat a large skillet over moderate heat. Drizzle pan with oil then add pork, stirring frequently to break the meat up as it cooks. Once no longer pink, sprinkle with the Chinese five spice, then add the chopped veggie and mushroom mix, stirring it in with the pork and cooking until the pan goes dry, about 2 minutes. Stir in the liquid, bring to a simmer and cook for 3 minutes more until sauce thickens. Sprinkle the sauce with the snow peas and sliced shiitake caps and stir them in. Cover, turn off the heat and leave the skillet on stovetop while the pasta cooks. Cook pasta: Cook pasta in salted water, following package directions to prepare al dente. To serve: Transfer portions of cooked noodles to pasta or noodle bowls. Ladle meat sauce over noodles. Sprinkle with chopped green onions, toasted sesame seeds and sliced bird’s eye peppers, if using. Serve immediately with a fork and spoon or chopsticks.

Step 2

Place sesame seeds in a small skillet over medium-high heat and toast until golden. Transfer to a small bowl. Place raw ground pork in a medium-sized bowl. Sprinkle with baking soda and 1 tablespoon of water. Break up and toss then, and let stand for 5 minutes. In a second smaller bowl combine miso paste, soy sauce, hoisin sauce, sriracha and ½ cup of water. Stir to combine. Place garlic, ginger, the white ends of the green onions (reserve the greens for garnish) and the stems of the shiitakes into a small food processor or handy chopper and pulse until finely chopped. Julienne snow peas and reserve. Thinly slice shiitake mushroom caps, reserving as well. Prepare sauce: Heat a large skillet over moderate heat. Drizzle pan with oil then add pork, stirring frequently to break the meat up as it cooks. Once no longer pink, sprinkle with the Chinese five spice, then add the chopped veggie and mushroom mix, stirring it in with the pork and cooking until the pan goes dry, about 2 minutes. Stir in the liquid, bring to a simmer and cook for 3 minutes more until sauce thickens. Sprinkle the sauce with the snow peas and sliced shiitake caps and stir them in. Cover, turn off the heat and leave the skillet on stovetop while the pasta cooks. Cook pasta: Cook pasta in salted water, following package directions to prepare al dente. To serve: Transfer portions of cooked noodles to pasta or noodle bowls. Ladle meat sauce over noodles. Sprinkle with chopped green onions, toasted sesame seeds and sliced bird’s eye peppers, if using. Serve immediately with a fork and spoon or chopsticks.