Asian-Style Pork and Vegetable Noodles

Look for many of these ingredients in the Asian food aisle of your supermarket. You can get creative with this recipe, using chicken instead of pork or a variety of types of noodles and stir fry vegetables.

Since I only use a drizzle at a time, I store my opened bottle of sesame oil in the fridge so that it won’t turn rancid and icky smelling. –RR


  • 1 rounded tablespoon sweet-hot mustard
  • 1/4 cup Tamari (dark soy sauce)
  • 1/2 cup vegetable or chicken stock (or about half of one 14-ounce container)
  • 2 teaspoons toasted sesame oil, from Asian foods aisle (a serious drizzle)
  • 2 boneless center-cut pork loin chops (8 ounces each)
  • 2 tablespoons vegetable oil
  • 1/2-1 teaspoon crushed red pepper flakes
  • Salt and black pepper
  • 1 carrot, cut into matchsticks
  • 1 package fresh linguini (16 ounces)
  • 12-16 shiitake mushrooms, thinly sliced
  • 3 inches fresh ginger root, finely chopped or grated
  • 1 red bell pepper, seeded and sliced
  • 5 scallions, thinly sliced on an angle
  • 2 cups fresh bean spouts (about 4 handfuls)
  • 3 tablespoons toasted sesame seeds or black sesame seeds, for garnish


Put a large pot of water on to boil for pasta.

Place sweet hot mustard in a bowl. Whisk in Tamari sauce. Add stock and sesame oil to the broth and soy. Set aside.

Slice the pork chop very thinly against the grain.

When water for pasta boils, heat a large nonstick skillet over medium-high to high heat. To the skillet, add two tablespoons vegetable oil, about two turns of the pan, in a slow stream. Add crushed pepper flakes to the oil, then the thinly sliced pork. Season pork with salt and pepper. Cook pork two minutes to caramelize the meat, then turn and stir fry.

Add salt to the pasta water, then carrots. Blanch carrots for a minute, then remove with a slotted spoon. Add fresh linguini to boiling water.

Transfer carrots to pork stir fry. Add mushrooms, ginger, red bell pepper, scallions and bean sprouts. Toss and stir fry veggies with pork for two minutes.

Cook pasta to al dente. Drain and add to the pork and veggies. Pour Tamari and broth mixture over the noodles and pork. Toss and allow the noodles to completely soak up the liquids, a minute or so. Remove from heat.

Serve large bowls of noodles, pork and veggies with a garnish of toasted sesame seeds or black sesame seeds. Break out the chopsticks!

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Rachael Ray