Dragon Noodles
Recipe inspired by Anthony Wachowicz
Dragon Noodles are a quick stir-fry with noodles, ground pork, cashews, and broccoli. It’s now a favorite, slightly spicy with a bit of sweetness.
This recipe comes together quickly, so be sure you have all the ingredients prepared and ready.
It’s about 15 minutes of prep and 15 minutes of cooking.
Notes:
I use refrigerated ginger paste and minced garlic.
Lo mein noodles and Chinese Yellow noodles cook fast, so I save time by boiling broccoli with the noodles together.
Use dry-roasted, lightly salted cashews for added flavor.
If using Chinese Yellow Noodles, they normally come in a 13.5 oz bag. Just break the block in half. Save the remaining half in a zip lock bag for next time.
Ingredients
Sauce
1/4 cup light brown sugar lightly packed
1/4 cup soy sauce
1 tablespoon ginger paste see note 1
1 tablespoon minced garlic
2 tablespoons chili-garlic sauce
Pork and Noodles
2 tablespoons toasted sesame oil, divided
8 ounces ground pork
1/4 cup cashews measure then coarsely chop
1 bunch green onions
7 - 8 ounces lo mein or yellow Chinese noodles
12-ounce bag of frozen broccoli florets
Preparation
In a small bowl, whisk together all sauce ingredients. Set aside.
Thinly slice green onions and separate white bottoms from green tops.
Bring a large pot of unsalted water to a boil.
Heat 1 tablespoon of the oil in a large wok over high heat. Brown pork while crumbling it with a wooden spoon. Once pork is browned, reduce heat to low.
Pour sauce over pork and add cashews. Stir constantly, allowing the mixture to simmer for about 3 minutes. Add the white parts of the onions and sauté for 1 minute.
While the pork cooks, add noodles to the boiling water and cook according to package directions. Add broccoli 3 minutes before the noodles finish. With some noodles, this will mean adding the broccoli right away. Drain and toss with the remaining 1 tablespoon of oil.
Add noodles and broccoli to the wok with the pork. Toss everything gently with tongs until combined and coated in the sauce. Top with the green parts of the onions.
Serve immediately.
Keywords: Asian Main
