Yield: 4 servings
* 1 rounded tablespoon sweet-hot mustard
* 1/4 cup tamari, dark, sweet soy sauce, eyeball the amount
* 1/2 cup vegetable or chicken stock, or about half of one 14
* 2 teaspoons toasted sesame oil, from Asian foods aisle, a serious drizzle
* 2 boneless center-cut pork loin chop, 8 ounces each
* 2 tablespoons vegetable oil, 2 turns of the pan
* 1/2 to 1 teaspoon crushed red pepper flakes
* Salt and black pepper
* 1 carrot, cut into matchsticks
* 1 package (16 ounces) fresh linguini
* 12 to 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, 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 2 tablespoons vegetable oil, 2
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 2 minutes to caramelize the meat, then turn and stir-fry.
Add salt to 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 2 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!