HOISIN PORK & NOODLES

This salty, savory noodle dish elevates the familiar flavors of Chinese takeout with tender stir-fried pork and fresh vegetables. Lo mein egg noodles, udon noodles, or soba noodles all work well.

PREP TIME 25 MINS

COOK TIME 20 MINS

SERVES 6

HEAT DIRECT 425ºF (218ºC)

COOKING SURFACE STANDARD GRATE, CAST IRON SKILLET

INGREDIENTS

8oz (225g) lo mein egg noodles

1⁄4lb (115g) pork tenderloin, trimmed and silverskin removed

1⁄2 cup hoisin sauce, plus more for coating pork

2 tsp toasted sesame oil, divided

4 garlic cloves, minced

2 tsp grated fresh ginger

1 red or yellow bell pepper, cut into thin strips

2oz (55g) snow peas, cut into bite-sized pieces

1⁄2 cup low-sodium chicken stock

1 tbsp cornstarch

1 tbsp low-sodium soy sauce

4 scallions, thinly sliced, to garnish

1⁄4 cup chopped cashews, to garnish

METHOD

1 Preheat the grill to 425°F (218°C) using direct heat with a standard grate installed and a cast iron skillet on the grate. While the grill heats, cook the noodles on the stovetop according to package directions. Drain and rinse under cold water, then drain again and set aside.

2 Cut pork crosswise into 1⁄4-in (.5-cm) slices, then cut the slices in half. Brush pork lightly with a little hoisin sauce. In the hot skillet, heat 1 tsp oil until shimmering. Add pork, garlic, and ginger, and stir-fry until pork is no longer pink, about 3 minutes. Transfer pork to a bowl.

3 Return the skillet to the grill, add the bell pepper and snow peas, and stir-fry for 1 minute. While pepper and peas cook, in a small bowl, whisk together stock and cornstarch. Add the stock mixture, hoisin sauce, and soy sauce to the skillet. Bring to a boil, stirring constantly, then add pork back to the skillet. Stir-fry until pork is cooked through, about 1 minute. Add noodles and the remaining 1 tsp sesame oil to the mixture and stir.

4 Transfer everything to a large serving bowl, sprinkle sliced scallions and chopped cashews over top, and serve immediately.

Hoisin pork & noodles