Wok-Charred Shirataki Chow Mein with Pork and Napa Cabbage

By Sprig Originals ✓ · cooked up in Sprig

All the smoky, soy-glazed satisfaction of takeout chow mein with none of the wheat noodles. Shirataki noodles are dry-fried in a screaming-hot skillet until they squeak and take on real wok char, then tossed with velveted pork, shiitakes, ribbons of napa cabbage and a glossy garlic-ginger soy sauce. Rich, salty and filling, with barely any carbs on the plate.

Ingredients

• 12 oz boneless pork shoulder, thinly sliced against the grain
• 1 tbsp soy sauce
• 2 tsp Shaoxing wine
• 1 tsp toasted sesame oil
• 1/4 tsp baking soda
• 1/4 tsp ground white pepper

• 2 tbsp soy sauce
• 2 tsp dark soy sauce
• 1 tbsp Shaoxing wine
• 2 tsp unseasoned rice vinegar
• 2 tsp toasted sesame oil
• 1 tsp granulated monk fruit erythritol sweetener
• 1/4 tsp ground white pepper
• 1/8 tsp xanthan gum

• 14 oz shirataki noodles (two 7-oz packs), fettuccine style
• 3 tbsp avocado oil
• 1 tbsp lard or unsalted butter
• 4 cloves garlic, thinly sliced
• 1 tbsp fresh ginger, finely minced
• 4 oz shiitake mushrooms, stemmed and sliced
• 3 cups napa cabbage, cut into 1/2-inch ribbons
• 4 scallions, cut into 2-inch batons
• 1 tsp toasted sesame seeds
• 1/2 tsp crushed red pepper flakes

Instructions

1. Toss the sliced pork with 1 tbsp soy sauce, 2 tsp Shaoxing wine, 1 tsp sesame oil, the baking soda and 1/4 tsp white pepper. Let it sit at room temperature for 15 minutes while you prep everything else.
2. Drain the shirataki noodles and rinse them under cold running water for a full 30 seconds to wash off the packing liquid. Shake dry in a colander, then snip through the tangle two or three times with scissors so the strands are chopstick-length.
3. Set a large dry nonstick or carbon-steel skillet over medium-high heat. Add the drained noodles and dry-fry, tossing every 30 seconds, for 6 to 8 minutes until all moisture has cooked off and they squeak against the pan. Slide them onto a plate.
4. Whisk the sauce ingredients together in a small bowl: 2 tbsp soy sauce, dark soy sauce, 1 tbsp Shaoxing wine, rice vinegar, 2 tsp sesame oil, sweetener, 1/4 tsp white pepper and the xanthan gum. Whisk hard for 15 seconds so the xanthan dissolves without clumping; it will thicken slightly as it sits.
5. Return the skillet to high heat and add 2 tbsp avocado oil. When it shimmers and just begins to smoke, spread the pork in a single layer and let it sear undisturbed for 90 seconds, then stir-fry 1 to 2 minutes more until browned at the edges and just cooked through. Transfer to the noodle plate.
6. Add the remaining 1 tbsp avocado oil plus the lard to the hot pan. Add the shiitakes and cook 2 minutes without stirring to brown, then add the garlic and ginger and stir-fry 30 seconds until fragrant.
7. Add the napa cabbage and red pepper flakes and stir-fry over high heat for 2 minutes, until the cabbage is wilted but the ribs still snap.
8. Return the noodles and pork to the pan, pour the sauce around the edges, and toss constantly for 1 to 2 minutes until every strand is coated and glossy and you can smell a little char. Add the scallions and toss 30 seconds more.
9. Taste and add a splash more soy sauce if needed. Divide among three bowls, scatter with sesame seeds and serve immediately while the noodles are hot.

Chef's tips

Nutrition (per serving, estimated)

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