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.
