Melissa Elsmo

Easy Indonesian-Style Floating Noodles (Makes 8-10 servings)

These noodles will be equally delicious if you serve them in a bowl, but I rigged up my chopsticks with a little wire to create to on-trend floating noodle effect.

For the Pork Marinade:

  • 1 Pound pork loin chop, cut into 1/4” thick strips
  • 1 ½ Tablespoon reduced sodium soy sauce
  • 1 Tablespoon chili-garlic sauce
  • For the Crispy Shallots:
  • 2 shallots, thinly sliced into rings
  • About ¼ Cup of canola oil

For the Sauce:

  • ¼ Cup reduced sodium soy sauce
  • 1 Tablespoon chili garlic sauce
  • 2 Tablespoons ketchup
  • 2 Tablespoons brown sugar
  • 1 teaspoon canola oil
  • salt and black pepper

For the Noodles:

  • 6 garlic cloves, minced and divided
  • 1 ½ Cups shredded green cabbage
  • 1 ugly carrot, peeled and shredded (about 1 Cup)
  • 1/2 Cup mung bean sprouts
  • 1 pound spaghetti noodles, cooked according to package directions

For the Garnishes:

  • Chopped Scallions
  • ½ Cup mung bean sprouts
  • Reserved Crispy Shallots
  • Medium boiled egg
  • Black Sesame Seeds

Marinate the Pork: Combine the cut pork, soy sauce and chili-garlic sauce in a small bowl and toss to combine. Set aside until ready to cook

Make the Crispy Shallots: Combine the sliced shallots and the canola oil in small skillet. Heat the oil over medium-high heat until the shallots begin to fry. When the shallots are deep golden brown (take care not to burn them) remove them a small bowl using a slotted spoon. Reserve the cooking oil and shallots separately.

For the Sauce: Mix the soy sauce, chili-garlic sauce, ketchup, brown sugar, salt and pepper in a small bowl. Whisk to combine and set aside.

Cook the Noodles: Heat the reserved shallot cooking oil in a large skillet over high heat until shimmering. Add the pork with the marinade to the pan and cook, stirring frequently until nearly opaque-about 5 minutes. Add 1/3 of the chopped garlic and a pinch of salt and cook for 30 seconds until fragrant. Reduce heat to medium-high and add the cabbage, carrots and bean sprouts and mix well. Cook, stirring frequently until wilted; about 3 minutes. Add 1/3 of the garlic and cook for 30 seconds until fragrant. Add the noodles and the sauce mixture and toss well to combine.

To Serve: Transfer the noodle mixture to a large serving bowl and garnish with boiled egg, black sesame, scallions, bean sprouts and crispy shallots.

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