Hot Sesame Noodles With Scallions And Pork Recipes

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HOT SESAME NOODLES WITH SCALLIONS AND PORK



Hot Sesame Noodles with Scallions and Pork image

Swap in any kind of ground meat and any kind of vegetable for this saucy, clean-out-your-pantry rice noodle stir-fry.

Provided by Anna Stockwell

Categories     Ginger     Garlic     Vinegar     Sesame Oil     Ground Beef     Carrot     Zucchini     Pea     Green Onion/Scallion     Noodle     Dinner Party Gameplan     Kitchen Organization     Wheat/Gluten-Free     Beef     Pork

Yield 4 servings

Number Of Ingredients 14

1 (3") piece ginger, peeled, finely grated
2 garlic cloves, finely grated
1/2 cup tahini
1/4 cup low-sodium soy sauce or tamari
1/4 cup mirin (Japanese rice wine)
1/4 cup unseasoned rice vinegar
1/4 cup hot chili sesame oil, plus more for serving
2 Tbsp. vegetable oil
1 lb. ground pork, beef, chicken, or turkey
1 tsp. kosher salt, divided, plus more
2 cups sliced carrots, zucchini, or whole snow or sugar snap peas
1 bunch scallions, white and pale green parts cut into 1" pieces, dark green parts thinly sliced
8 oz. rice noodles of any shape
Toasted sesame seeds and sliced seaweed snacks (for serving; optional)

Steps:

  • Whisk ginger, garlic, tahini, soy sauce, mirin, vinegar, and ¼ cup sesame oil in a medium bowl until smooth; set sauce aside.
  • Heat vegetable oil in a large skillet over high. Break up meat into pieces with your hands and scatter in an even layer across skillet. Cook, undisturbed, until well browned underneath, about 5 minutes; season with 1/2 tsp. salt. Continue to cook, breaking up with a wooden spoon or spatula, until cooked through, about 2 minutes. Add carrots and white and pale green scallion parts; season with 1/2 tsp. salt. Cook, stirring constantly, until combined and warmed through, about 1 minute.
  • Meanwhile, place noodles in a large pot of boiling salted water. Immediately remove pot from heat and let noodles sit until tender, 5-10 minutes, depending on their shape. Drain and transfer to a large bowl
  • Pour reserved sauce and 1/2 cup hot water into skillet and reduce heat to medium. Cook, stirring constantly, just until sauce starts to bubble and is smooth, about 1 minute. Pour over noodles in bowl and toss to coat, adding more hot water if needed to loosen sauce.
  • Divide noodle mixture among bowls. Top with sliced scallion greens, sesame seeds, and/or seaweed, if desired. Drizzle with sesame oil before serving.

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