More likely than not, one day Anthony Bourdain will be the cause of my financial ruin. Not today, and not tomorrow – mostly because on a resident physician’s salary and limited vacation time, it is fairly hard to travel right now. But one day – when the cash flow is better – I cannot wait to spend some money and really travel around the world with my fiancé. Between all of Anthony Bourdain’s travel shows on the Travel Channel and CNN, he has me sold: I can definitely say that Asia is at the top of my list of places to check out. And the reason is almost entirely one-fold: delicious food!
I haven’t met an Asian dish I didn’t like, yet. (Okay that’s a lie: I don’t think I will ever understand the whole “peanut butter in a sauce” thing that is pad thai noodles with peanut sauce.) I most especially love Asian noodle dishes, anything from ramen to stir-fry. There is justsomething about a great hearty noodle or even a delicate rice noodle that can bring an amalgamation of ingredients together and bind them into one cohesive dish. Plus, noodles are just delicious. (And there really is no need to explain why, am I right?)
In terms of meats, chorizo has kind of been my “thing” recently. I’ve been putting it in everything from scrambled eggs at breakfast to tacos for dinner. I love the spicy heat that it adds to a dish, mostly because it’s the type of “heat” that I can handle! In this dish, I cut through a bit of that spiciness by blending the chorizo with regular ground pork also. The kale adds a lovely bitter component to round out the dish. And who doesn’t love a gooey, raw egg yolk to swirl into their hot bowl of noodles right before devouring them?
Now it’s your turn: what is your favorite Asian noodle dish? Share with me below so I can try it out too! And be sure to join the email list so you don’t miss a single recipe:
[optin-cat id=”1965″]
- 1/2 tbsp. olive oil
- 1/2 tbsp. butter
- 1/2 lb. ground pork
- 1/2 lb. chorizo
- 1/2 cup white onion, diced
- 2 cloves garlic, minced
- 1/2 tsp. paprika
- 1/2 tsp. ancho chile powder
- 1/2 tsp. salt
- 1 tbsp. hoisin sauce
- 1 tbsp. tomato paste
- 1 tbsp. gochujang
- 1 tbsp. soy sauce
- 1/2 cup chicken stock
- 1 lb. Shanghai-style noodles (also called pancit miki noodles. Or substitute Japanese udon noodles)
- 1 cup kale, thinly sliced
- 2-3 egg yolks, raw
- 1/4 cup scallions, thinly sliced
- Sesame seeds, for garnish
- Bring a large pot of salted water to a boil.
- Heat oil and butter in a large nonstick skillet over medium-high heat. Add ground pork and chorizo and brown, breaking the meat up into smaller pieces with a wooden spoon, about 8-10 minutes. Once the meat has browned, add white onions and cook for 3-4 minutes. Add the garlic and cook for 1 minute. Add the paprika, ancho chile powder, salt, hoisin sauce, tomato paste, and gochujang and stir until the meat is coated. Add soy sauce to deglaze the pan, scraping up the brown bits from the bottom. Add chicken stock and allow to simmer until the liquid has almost completely evaporated, about 5-6 minutes.
- Meanwhile, cook noodles according to package and drain.
- When the pork is finished cooking, add the noodles and kale directly to the skillet and toss until combined. Divide the noodle and pork mixture among 2-3 bowls and top each with one raw egg yolk. Garnish with scallions and sesame seeds.
- To eat, break the egg yolk and stir it into the meat and noodles. Enjoy!
Looking for more noodle recipes? Look no further:
