Disclosure: This post is sponsored by KA-ME. Visit their website to learn more and to find their products near you.
Strips of pork are quickly cooked in stir-fry oil before getting tossed with rice noodles and a zesty hoisin sauce for a quick weeknight meal.
We could all use more quick dinner recipes in our lives, and now thanks to KA-ME, here’s another one from me to you to add to your repertoire. KA-ME stands for the Key to Asian Made Easy, and it offers a wide selection of noodles, sauces, condiments, and more that are traditionally used in a variety of Asian cuisines. If you haven’t used their products before, then you’ve likely at least seen their logo before as the brand is available across the country at major retailers. KA-ME‘s products provide true convenience to whip up flavorful dishes in a matter of minutes.
Which brings us to this dish. Now I know a lot of recipes claim to be “quick” and then end up taking an hour or more, but this one can actually be made from start to finish in less than 30 minutes. And it only uses a handful of ingredients, including some flavor power hitters like hoisin and hot mustard. These two ingredients, along with some sesame oil, are combined to form a zesty hoisin sauce that’s sweet, salty, tangy, nutty, full of umami, and with a hint of spice.
What Is Hoisin Sauce?
Hoisin sauce is the main ingredient that gives this recipe its flavor. Some people call it Chinese barbecue sauce because it’s a little sweet, a little tangy, and overall has a similar spice profile. One of the main differences is that it usually has fermented soybeans as one of its primary components, which adds another layer of depth and umami. There are tons of great ways to use it, but one common one is to accompany Peking duck.
Zesty Hoisin Pork Noodles Ingredients
Organic White Rice Noodles – Vermicelli: These are made only out of rice, so they’re great for anyone with gluten issues. To prepare, just soak them in hot water from the tap before they’re ready to use.
Hoisin Sauce: An extremely flavorful sauce that can be used in any manner of recipes. I haven’t really used it in a while, but this recipe reminded me of its greatness and I’m planning to add it to my pantry.
Hot Mustard: This Chinese-style mustard definitely has a nice kick to it! When combined with the other ingredients, it lends a nice backdrop of spice to the finished dish.
100% Pure Sesame Oil: Sesame oil adds a nice toasty, nutty flavor to any recipe.
Stir-Fry Oil: This oil is already flavored with ginger and garlic, so it is a nice three-in-one ingredient.
Boneless, Thin-Cut Pork Chops: I chose these because most of the work is already done to get the pork into thin strips, but a loin or thicker chop could also be cut down to the same size.
Salt and Pepper: Never leave home without it (unless you’re allergic to black pepper—and I know someone that is).
Scallions: Sliced scallions add a fresh, finishing touch when serving this dish.
Disclosure: This post is sponsored by KA-ME. Visit their website to learn more and to find their products near you.
Zesty Hoisin Pork Noodles
Strips of pork are quickly cooked in stir-fry oil before getting tossed with rice noodles and a zesty hoisin sauce for a quick weeknight meal.
Ingredients
- One 8.8-ounce package KA-ME Organic White Rice Noodles - Vermicelli
- 1/2 cup KA-ME Hoisin Sauce
- 1/4 cup KA-ME Hot Mustard
- 1/4 cup KA-ME 100% Pure Sesame Oil
- 2 tablespoons KA–ME Stir-Fry Oil
- 1 pound boneless, thin-cut pork chops, cut into 1/4- to 1/2-inch-thick strips
- Kosher salt and ground black pepper
- Sliced scallions, for serving
Instructions
- Prepare the rice noodles per package instructions: Soak noodles in 5 quarts of hot (not boiling) water for 10 to 12 minutes, stirring occasionally to keep from sticking. Drain and reserve.
- Mix together the hoisin sauce, hot mustard, and sesame oil; set aside.
- Heat the stir-fry oil in a large skillet over medium heat. Add the pork, season with salt and pepper, and cook, stirring occasionally, until the pork is no longer pink and cooked through, about 3 minutes.
- Add the noodles and hoisin sauce mixture to the skillet and continue to cooking, tossing so everything is nicely mixed, for 2 to 3 minutes more. Divide the noodles among bowls, garnish with some scallions, and serve immediately.
Notes
You should have your noodles and sauce ready before starting to cook the pork because it moves quickly from that point.
[…] base of this filling is ground pork and sliced Napa cabbage. It is packed with flavor thanks to hoisin sauce, ginger, and garlic—and some salt and white pepper, of course (though black pepper works too). […]