Chinese Egg Noodles with Five-Spice Pork

Chinese Egg Noodles with Five-Spice Pork
Photo by Pernille Pedersen


  • ¼ cup canola or peanut oil
  • 1 Tbs. Worcestershire sauce
  • ¾ lb. fresh Chinese-style egg noodles
  • ½ tsp. five-spice powder
  • 2 medium cloves garlic, coarsely chopped
  • ¾ lb. ground pork
  • 1/3 cup salted peanuts
  • + 8 more ingredients
    • 1 Tbs. Asian sesame oil
    • ¼ lb. bacon (3 to 4 thick slices), cut in thin strips
    • 1 2-inch piece ginger, coarsely chopped
    • 1 tsp. granulated sugar
    • 2 Tbs. soy sauce
    • 3 scallions, trimmed and sliced (white and green parts kept separate)
    • ½ tsp. crushed red pepper flakes
    • 2 tsp. white vinegar

Bring a medium pot of well-salted water to a boil. Meanwhile, coarsely chop the peanuts in a food processor. Transfer to a small bowl. Put the bacon, garlic, ginger, and red pepper flakes in the food processor and pulse to finely chop. Heat the oil in a heavy-duty 12-inch skillet over medium hea...

View full recipe at Fine Cooking


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