The Talk: Wolfgang Puck
The Talk: Wolfgang Puck Mandarin Noodles with Sauteed Pork Tenderloin Recipe Ingredients
Wolfgang Puck suggested making this with the leftovers from a pork tenderloin dinner. But you could also substitute any type of meat you have, or make this fresh instead of using leftovers.
Hoisin Sauce is “a fermented bean sauce” that is popular in Asia, according to Puck.
- 1/2 lb dried Whole Wheat Pasta (or use Rice Noodles)
- 3/4 lb trimmed Pork Tenderloin, cut in strips
- 1/4 lb trimmed, peeled, julienned Carrots
- 1/4 lb Broccoli florets, cut in thin diagonal slices
- 1/2 tbsp fine chopped Ginger
- 4 tsp Chinese Plum Wine
- 1 tbsp Rice Wine Vinegar
- 1/2 tbsp Peanut Oil
- 1/2 lb stemmed, quartered Shiitake Mushrooms
- 1/4 lb trimmed, thin sliced Asparagus
- 1 1/2 tbsp thin sliced Scallions
- 1/2 tbsp fine chopped Garlic
- 3/4 cup Chicken Stock
- 1/4 cup Hoisin Sauce
- Cilantro leaves
- Salt & Pepper
Wolfgang Puck: The Talk Mandarin Noodles with Sauteed Pork Tenderloin Recipe Directions
- Boil a pot of heavily salted water to cook pasta to al dente.
- Drain the pasta and set it aside.
- Heat oil on high in a wok or skillet. Add pork tenderloin strips to stir fry, stirring constantly for about three minutes, until they are seared.
- Add mushrooms, asparagus, carrots, broccoli, ginger, and garlic, plus 1 tbsp scallions. Stir-fry for another three minutes; salt and pepper.
- Remove and reserve meat and vegetables.
- Deglaze the pan with plum wine and use a wooden spoon to scrape up browned bits. Bring to a boil on high and cook to reduce by half, about 60 seconds. Add stock and continue boiling for two or three minutes to thicken.
- Add in the pasta with meat and veggies.
- Stir in rice wine vinegar and hoisin just long enough to heat it all through; salt and pepper as needed.
- Mound the dish in a large family-style serving bowl. Garnish with scallions and cilantro to serve.