Egg Noodles with Chinese Vegetables and Pork Tenderloin

Egg Noodles with Chinese Vegetables

Ingredients:
2 tbsp vegetable oil
1 onion thickly sliced
1 garlic clove, finely chopped
1 large carrot, peeled and sliced into matchstick strips
4 oz snow peas
3 oz bean sprouts
1 stalk fresh garlic chives, chopped
1/4 cup soy sauce
2 tbsp Chinese rice wine (mirin)
1 tbsp oyster sauce
1 tbsp sweet chili sauce
12 oz flat egg noodles
8 oz chinese broccoli stalks, cut crosswise
1 stalk fresh Thai basil
1/2 bunch green onions, sliced on the bias

Directions:

1. Place a pot of salted water over high heat and bring to a boil. Place wok over a high heat and once hot add the oil to the hot wok. Add onions and garlic to the wok and stir fry for 2 minutes or until onions are slightly soft.

2. Add the carrot strips, snow peas, bean sprouts and garlic chives. Stir fry for about 2 minutes or until the carrots are crisp-tender. Remove wok from heat and add soy sauce, rice wine, oyster sauce, and sweet chili sauce.

3. Place noodles and broccoli in boiling water and cook for 2 minutes or until broccoli is crisp-tender and the noodles are al dente. Strain noodles and broccoli and add to vegetables in wok.

4. Add the basil and toss to combine and coat the noodles and vegetables with the sauces. Place noodle mixture on large serving platter. Garnish with green onions and serve

(We don't like that much vegetables so we only pick and choose what to add in this one. Although it may seem intense it takes seconds. The key is to have everything chopped before you start putting things in the wok).

Pork Tenderloin

Ingredients:

1 stalk lemongrass
1/2 char siu sauce (Chinese bbq sauce)
1/4 cup honey
2 garlic cloves, minced
2 12 oz pork tenderloins, silver skin trimmed
1 tbsp vegetable oil

Directions:

1. Pound the stalk of lemongrass with the dull edge of the knife, then cut the lemongrass crosswise into 4 pieces. Combine the lemongrass, char siu sauce, honey and garlic in a bowl. Add the pork tenderloins to the sauce mixture and massage the sauce over the pork.

2. Cover and refrigerate for at least 4 hours, preferably over-night, turning the pork occasionally. Pre-heat the oven to 350. Remove the pork tenderloins and pat off excess marinade with paper towels.

3. Place a large non-stick frying pan over a medium to high heat. Add the oil to the pan then add the pork tenderloins. Cook for 1 minute on three of the four sides or until the pork is golden brown and seared.

4. Turn the pork onto the fourth side and transfer the pork to the oven. Roast the pork for about 10 minutes or until an instant read thermometer reads 145 when inserted into the thickest part of the tenderloin.

5. When done, transfer to a cutting board and let sit for 5 minutes. Cut crosswise into thin strips. Serve on top of egg noodles made above.

(I put the pork into the oven then did the egg noodle part and was ready to serve when the tenderloins were done).

*Compliments of TLC's Take Home Chef (Episode #177)