Asian noodles with roast pork from Food & Wine Magazine, April 2012: Special Wine Issue (page 86)

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Notes about this recipe

  • Rutabaga on January 04, 2015

    I followed the method here, but changed many ingredients. Chicken stock was replaced with pork stock, as I had some on hand. Since I used ground turkey instead of ground pork, the pork stock did a great job of keeping the turkey moist and tasting almost like pork in spite of itself. I also used Chinese sweet sausage rather than roast pork, omitted the oyster and fish sauces to accommodate an allergy, and left out the black bean sauce since I didn't have any. Instead, I used soy sauce, added extra sesame oil and finished off some mirin and cream sherry when cooking the ground turkey. Despite these differences, the overall essence of the dish was the same, and it was a big hit at dinner. The flavor was well balanced and really permeated the dish, and many felt that the Chinese sausage was a better choice than roast pork. It took longer to prepare than expected because I had doubled the recipe and it took almost half an hour to fully cook the stock down with the ground turkey.

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