Pasta is a great and easy option for weeknight dinners but that doesn’t mean it is always the best option. It’s easy to make a bit too much and it’s also very tempting to put creamy sauces or heaps of cheese on. So if you’re looking for a weeknight meal that’s easy, cheap and healthy it’s great to have some hokkien noodles in the cupboard. They’re super easy when you want a quick dinner- you don’t even have to cook them and they’re pre-packaged so you can keep track of portions and nutrition info. This is one of my favourite stir fry dishes to make with the noodles. It’s pretty versatile and you can use pork or turkey mince- whatever you have on hand. When you’re cooking the meat with the mushrooms and sauce it will seem like there is a bit too much liquid but once you simmer for a couple minutes and add the hokkien noodles they will soak up the sauce. Hokkien noodles are available at most grocery stores and at Costco you can often get a big box for just a couple dollars.
Adapted from this recipe
2 tablespoons dark sesame oil, divided
4 servings of hokkien noodles
1 bunch green onions, trimmed and cut into 1-inch pieces
12 ounces lean ground pork
8 oz. sliced mushrooms
1/2 cup chopped onion
1/4 teaspoon kosher salt
3 large garlic cloves, minced
2 teaspoons cornstarch
2 cups chicken stock
3 tablespoons lower-sodium soy sauce
1 tablespoon sriracha
4 lime wedges
Heat a wok or large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat.
Add pork to pan; sauté for 2 minutes, stirring to crumble. Add mushrooms and saute 2 more min or until brown. Add the green onions.
Stir in chopped onion, and salt; sauté 3 minutes, stirring occasionally. Add garlic; sauté 30 seconds, stirring constantly. Stir in cornstarch. Gradually add stock; bring to a boil. Stir in soy sauce and sriracha; cook for 1 minute, stirring frequently. Add the hokkien noodles and stir to combine. (Some hokkien noodles will need to be softened in boiling water- check the instructions on the package). Divide the noodles and and pork mixture among four shallow bowls. Serve with lime wedges.