Total Time: 60
Yield: 10 servings
- 12 dried Chinese black (shiitake) mushrooms
- 1 pound fresh Chinese noodles (or 1 pound cooked linguine)
- 4 tablespoons peanut oil, divided
- 3 scallions, cut into 1/2-inch slices, divided
- 1 pound pork loin, cut into 4x1/4-inch julienne strips
- 1 tablespoon low-sodium soy sauce
- 2 large carrots, peeled and cut into matchstick-size julienne strips
- Kosher or sea salt
- Freshly ground black pepper
- 1 cup bean sprouts
- 8 leaves napa cabbage, cut into 4x1/2-inch julienne strips
- 3 tablespoons chopped garlic chives (or scallions or chives)
Instructions:Soak mushrooms in about 2 cups hot water; set aside.
Bring a large pot of salted water to a boil. Add noodles and return to a boil. As soon as water boils, add 1 cup cold water; return to a boil. As soon as water boils again, add 1 more cup cold water. When it returns to a boil, drain and rinse with cold water. Set noodles aside.
Drain mushrooms, slice thinly, and set aside.
In a large wok or sauté pan, heat 2 tablespoons oil on high setting. Add half the scallions to pan and sauté until bright green and wilted, about 1 minute. Add pork and soy sauce; sauté, stirring often, about 2 minutes. Add carrots and salt to taste; cook, stirring often, about 2 minutes. Add bean sprouts; cook, stirring often, about 1 minute. Add mushrooms; cook, stirring often, about 1 minute. Add cabbage; cook, stirring often, about 1 minute, or until wilted. Remove pan from heat.
In a separate wok or sauté pan, heat remaining oil on high setting. Add garlic chives and remaining scallions; sauté until wilted. Season with salt and pepper.
Add collected liquid from first pan of cabbage and pork. Add cooked noodles and stir well; saute 2 minutes, or until heated through and well coated.
Add the cabbage/pork mixture, and toss well to coat noodles.