Ingredients Jump to Instructions ↓

  1. 2 bunches green onions, sliced -

  2. 8 ounces baby bella mushrooms, sliced -

  3. 4 cloves garlic, medium cloves chopped fine -

  4. 2 tablespoons vegetable oil -

  5. 1 pound choy sum - separate stalks, wash and drain -

  6. 4 ounces stringless snow peas -

  7. 8 ounces Taiwanese wheat noodles or thin vermicelli noodles -

  8. 1 pound cooked pork loin, diced into bite size pieces -

  9. 1/2 cup blanched peanuts, coarsely chopped for garnish SAUCE: -

  10. 2 tablespoons sesame seeds -

  11. 1/4 cup vegetable oil -

  12. 1/4 cup sweet rice wine -

  13. 3 tablespoons teriyaki sauce -

  14. 3 tablespoons brown sugar

Instructions Jump to Ingredients ↑

  1. Over medium heat, lightly roast sesame seeds in a heavy skillet for 3 to 4 minutes. Stir constantly to avoid burning. Remove from skillet and set aside. Whisk together other sauce ingredients in a small bowl, add sesame seeds and set aside. Lightly season with salt and pepper. In a large skillet, heat vegetable oil and then lightly sauté onion, garlic and mushrooms. Remove from heat and set aside. Using a large stock pot, add enough water to cover ingredients. Add a teaspoon of salt and bring salt water to a boil. Add choy sum and snow peas. Blanche for 1 minute. Remove and drain in colander. Chop blanched choy sum into 2" lengths. In same pot of boiling salt water, add noodles and cook approximately 4 minutes or until tender. Drain and rinse in colander. Cut into bite size pieces if desired. In the large skillet containing the mixture with mushrooms, add the sauce mixture, the cooked pork loin, and the noodles, heating all ingredients on a medium heat setting. After ingredients are hot, place heat on simmer and cook until noodles absorb the liquid from the sauce, approximately 4 or 5 minutes. Stir frequently. Using a serving bowl, combine noodle mixture, choy sum and snow peas. Season to taste with salt and pepper and toss all ingredients. Garnish with peanuts if desired and serve.


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