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Tamari Pork and Bell Peppers on Olive Noodle Cake

Ming Tsai prepares a family feast with his parents Iris and Stephen.


  • 2 small pork tenderloins, cut into 2-inch x 1/4-inch x 1/4-inch strips

  • 1 tablespoon cornstarch mixed with 2 tablespoons Shaoxing wine

  • 2 tablespoons tamari

  • 1 teaspoon minced garlic

  • 1 teaspoon minced ginger

  • 3 cups blanched wonton noodles

  • 1 tablespoon sesame oil

  • 1/2 bunch scallions, thinly sliced

  • 1 green bell pepper, julienne

  • 1 small red jalapeno, sliced

  • 1 cup picked bean sprouts

  • Kosher salt and freshly ground black pepper to taste

  • Extra virgin olive oil to cook


  • 1.

    In a bowl, combine the pork with the cornstarch-Shaoxing slurry, tamari, garlic and ginger and refrigerate. Let marinate 30 minutes to 1 hour.

  • 2.

    Meanwhile, in a large bowl, combine noodles, sesame oil and scallions and season; toss to combine thoroughly. Heat a non-stick saute pan heavily coated heavily with extra virgin olive oil over medium heat and add seasoned noodles and press flat. Cook until golden, brown and delicious and flip, taking care to keep noodle pancake intact. Cook second side until golden, brown and delicious.

  • 3.

    Transfer noodle cake to an oven-proof platter and place in 250 degree oven to keep hot. Coat the same pan lightly with extra virgin olive oil and place over high heat, strain the pork and saute the pork until cooked through.

  • 4.

    Add the bell pepper, jalapeno and bean sprouts and add back the marinade, bringing to a boil for 1 minute.

  • 5.

    Plate over noodle cake.

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