Soy-glazed pork and mushroom noodles from The Hakka Cookbook: Chinese Soul Food from Around the World by Linda Lau Anusasananan

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Notes about this recipe

  • Stephenn31 on April 01, 2023

    Turned out well. I didn’t make it with the broth, and I increased the amount of veg. I ended up adding chili oil to mine for some kick and flavour

  • Delys77 on January 30, 2015

    Pg. 208 The pork in this was delicious. Tender, succulent, and very nicely flavoured. I only needed about 5 minutes of cooking for it to get nice and tender after all the ingredients were added. I do think however that they are the star of this dish and that the noodles didn't do much for me in their broth. I would also suggest stir frying, or even sieving over steamed rice (just increase the serving of pork). Also, if I did do the noodles I would cut the sesame back a lot since I found it overpowering in the noodles. To be honest, I am staring to think I don't like sesame oil.

  • smtucker on January 24, 2015

    Made a half recipe with only 11oz of pork, adding more shitake mushrooms to get the same volume. We had 6 servings with this recipe. Ran out of stock, so last 2 servings were a stir fry with the noodles and pork mixture with some freshly prepared boo choy. Excellent.

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