Spicy Pork Noodles with Chinese Broccoli

So, have you ever had Chinese broccoli??

If not.... we need to talk. Because you're missing out.

Chinese broccoli, also known as gai lan, is simply fabulous.

It looks like this:

And you can find it at your local farmers market or nearby Chinese market.

I particularly love this vegetable because it has nice toothsome stems, but at the same time, tender leaves and florets.

It tastes very similar to broccoli raab, with a slightly bitter edge, especially in the stems.

It stir fries quickly, and is perfect on its own with just a little oyster sauce, or added to more complex dishes, like this one 🙂

This dish was partially inspired by the dan dan noodles served at Lukshon here in LA (thanks Sang Yoon!).

Real dan dan noodles are smothered in a spicy Szechuan oil that is tongue-burningly hot. My version gets its spice from a combination of Sriracha, red pepper flakes, and hot sesame oil.

You simple stir fry up some Chinese broccoli, whisk together a quick sauce, brown some pork, & then toss everything all together.

The result: a warm spicy pot of noodles that far surpasses any takeout.

I hope you enjoy.

Recipe

Spicy Pork Noodles with Chinese Broccoli

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Prep10 minutes mins

Cook40 minutes mins

Total50 minutes mins

Servings: 4

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Ingredients 

• 1 inch bunch Chinese broccoli, chopped into 1 pieces
• 4 tablespoons peanut oil, divided
• 1 ¼ cup chicken broth, divided
• 2 tablespoons rice wine vinegar, divided
• 2 tablespoons oyster sauce
• 1 teaspoon Sriracha
• 1 teaspoon chili-garlic sauce
• 1 lb ground pork
• 4 cloves garlic, minced
• 2 shallots, minced
• ½ teaspoon ground black pepper
• 2 tablespoons black bean sauce
• ¼ teaspoon red pepper flakes
• 1 tablespoon low sodium soy sauce
• 10 oz dried lo mein noodles
• 1 cup chopped green onion
• generous drizzle of hot sesame oil

Instructions

• Heat two tablespoons of peanut oil in a large nonstick skillet until shimmering. Add the Chinese broccoli and sauté, stirring occasionally, until the stems are crisp-tender, roughly 10 to 15 minutes. When the broccoli is crisp tender, remove from the pan into a bowl and set aside.
• Meanwhile, in a small bowl, mix together ½ cup chicken broth, 1 tablespoon rice wine vinegar, 2 tablespoons oyster sauce, 1 teaspoon Sriracha, and 1 teaspoon chili garlic sauce. Whisk until combined, and set aside.
• Add two more tablespoons peanut oil to the pan & set over medium-high heat. Add the ground pork and sauté, breaking up with a spatula into tiny bits. Cook for roughly 10 minutes until browned.
• Add the garlic and shallots and cook for 1 minute, stirring constantly, until fragrant.
• Add the ground black pepper, black bean sauce, red pepper flakes, soy sauce, ¾ cup chicken broth, 1 tablespoon rice wine vinegar. Stir to combine, and cook for a few more minutes until evaporated. Turn off the heat & let the pork rest in the pan until the noodles are ready.
• Bring a large pot of water to a rolling boil, and add the noodles. Cook for 5 minutes (or according to package directions) until tender, & drain.
• Add the noodles to the pan with the pork. Add the reserved sauce from earlier, & cook over medium heat for about 5 minutes, or until the sauce is thickened slightly. 
• Add the Chinese broccoli & green onion and toss to combine. Drizzle liberally with hot sesame oil & serve.

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