Stir-fried Buckwheat Noodles with Pork and Shiitake
Ingredients
- 400 gsoba noodles (dry)
- 300 gPork belly (thinly sliced)
- 2 pcBok choy (quartered)
- 150 gshiitake mushroom (sliced)
- 3 pcGarlic (minced)
- 4 tbspsoy sauce
- 1 tbspRice vinegar
- 1 tspBrown sugar
- 1 tbspSesame oil
- 1 pinchSichuan peppercorn (crushed)
- 2 pcSpring onion, sauté/poêlé sans matière grasse (sliced for garnish)
- 20 gFresh ginger (finely grated or minced)
Method
Dense, earthy noodles coated in a glossy brown sauce. The pork belly is seared until crispy, contrasting with the crunch of pak choi and the smoky aroma of Sichuan pepper.
- 1
Plunge the noodles into a large pot of boiling water. They should remain firm to the bite (al dente). Drain and rinse them immediately with cold water to stop the cooking and remove the sticky starch.
- 2
Slice the pork belly into thin strips. Slice the shiitakes and cut the pak choi into quarters. Crush the garlic cloves with the flat of the knife and grate the fresh ginger.
- 3
In a smoking wok, brown the pork without adding fat at first. The fat should melt and the meat should color and become crispy on the edges.
- 4
Add the garlic, ginger, shiitakes, and pak choi. Stir-fry over high heat. The vegetables should remain bright green and crunchy, just seared by the high heat of the wok.
- 5
Add the noodles. Deglaze with soy sauce and rice vinegar. Sprinkle with brown sugar and Sichuan pepper. Mix vigorously until the sauce coats every noodle. Finish with a drizzle of sesame oil.
Frequently asked questions
How do you get this dish right?
- Do not overcrowd the wok, or the meat will boil instead of searing.
- Rinsing the noodles in cold water is the most important step to prevent them from clumping.
- If the sauce reduces too quickly, add a tablespoon of the noodle cooking water.
How long does this dish keep?
Keeps for 2 days in the refrigerator in an airtight container. Reheat in a pan with a splash of water.
