If you are looking for a super simple and flavor packed meal this week – then you came to the right place. The keys to successful weeknight meals are easy ingredients, simple directions and hearty portions in the end. This recipe takes humble ingredients and turns them into a delightful weeknight dinner. Mongolian Pork Noodles was a hit in my house and I’m sure that it will be in yours as well.
When selecting your chow mein noodles you can go to the refrigerator section and find the fresh made noodles (slightly more expensive but sometimes all you can find). Or you can look in the international section of your grocery for a dried version. This my preference for a few reasons – you can buy them whenever and just have them in your pantry (as opposed to the refrigerated version that does expire much quicker), they tend to be less expensive and – to be honest – I like the taste better. Also note that the noodles may be called “stir fry noodles”.
This recipe can be altered a bit by changing the type of meat used. You can use the same recipe with ground beef, all else would stay the same. If you want to use ground chicken or turkey, I would suggest using chicken broth instead of beef broth (though it would still be good with beef broth).
I like to serve this with my Crispy Fried Wontons. They are so easy to make, just wonton wrappers, cream cheese and chili garlic sauce, fried in some oil to make for a crunchy, tasty side item. My family always eats them all up, it seems I never actually make enough of them.
Now Let’s Get Cookin’!
Mongolian Pork Noodles
Ingredients
- 2 lb Ground Pork
- 1 tsp Ground Ginger
- 1 tsp Ground Garlic
- 2 lb Chow Mein Noodles
- 6 stalks Green onion chopped
- 1 tbsp Sesame Seeds
For the Mongolian Sauce
- ½ cup Soy Sauce
- ¼ cup Hoisin Sauce
- ¼ cup Honey
- ¼ cup Rice Vinegar
- ¼ cup Toasted Sesame Seed Oil
- 1 tbsp Grated Fresh Ginger
- 1 tbsp Minced Garlic
- 2 cup Beef Broth
- 1 tsp White Pepper
Instructions
- In a large saute pan over medium high heat, add ground pork and sprinkle with ground ginger and ground pork. Cook and crumble until no longer pink.
- Start water boiling for noodles.
- In a mixing bowl combine ingredients for the sauce. Whisk together thoroughly. Once the pork is no longer pink, add in sauce mixture and ¾ of chopped green onions. Reduce heat to medium low and let simmer, stirring occasionally. Should thicken.
- Add chow mein noodles to boiling water and cook as directed on the package. Drain in colander and return to pot away from heat.
- Pour sauce over noodles and toss to coat. Serve in a shallow bowl and sprinkle with portion of green onions and sesame seeds.
I love to link up my posts to lots of blogs around the internet – check out this Ultimate Handy Linky Party List to find some of the places I share to!
Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS
Don’t miss new recipes from Homemade on a Weeknight – subscribe and get an email with every new post!