Monday, May 2, 2011
We also used Annie Chun's sauces, both Gochujang and Korean BBQ. I have put the recipe up for a substitute barbeque recipe a few times. The Gochujang sauce is sweet and spicy. Basically like a sweet sauce with red pepper flakes throughout. Easily substitute this with a tiny bit of honey and extra red pepper flakes.
This requires very little time, effort, or thought to put together but tastes surprisingly delicious. I used the vegetables I had on hand but, obviously, you could substitute with your favorites! Same goes with the pork; we used 3 pork cutlets that I had sitting in the freezer but it will taste just as good with chicken or beef or even steak!
1 box of Annie Chun's Classic Chinese Stirfry Noodles
3 pork cutlets
1 cup Korean barbeque sauce
1/4 cup Gochujang sauce
2 green peppers, chopped
1 cup mushrooms, chopped
1 onion, chopped
Make the noodles according to package directions. Cut the pork into small pieces and toss with half of the barbeque sauce and half of the Gochujang sauce. In a large wok, heat two tablespoons of oil, and cook the pork until white on all sides. Then, turn the heat to medium and add green peppers, mushrooms, and onions. When the onion is translucent, turn the heat to low and add noodles and remaining sauces. Use tongs to mix the noodles with the vegetables and pork making sure that sauce completely covers the stirfry. Serve in bowls with chopsticks, or forks!
This week is going to be all about FAST meals! Whether it's a fancy brunch or late-night dinner, this week I'm all about getting meals on the table quickly.
Until the next time my oven is on...
Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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