Rating: 4 stars
421 Ratings
  • 5 star values: 212
  • 4 star values: 52
  • 3 star values: 41
  • 2 star values: 91
  • 1 star values: 25
Kate Merker and Sara Quessenberry

Gallery

Credit: Christopher Baker

Recipe Summary

hands-on:
30 mins
total:
30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large pot, bring the chicken broth and ginger to a boil.

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  • Add the noodles and cook, stirring, until the broth is nearly absorbed and the noodles are al dente, 4 to 6 minutes.

  • Add the mushrooms and jalapeño and simmer until the mushrooms are just tender, 1 to 2 minutes.

  • Meanwhile, season the pork with ½ teaspoon salt and ¼ teaspoon pepper. Coat with the flour, then the egg, and finally the panko.

  • Heat the oil in a large skillet over medium-high heat. Cook the pork until cooked through, 2 to 3 minutes per side.

  • Slice the pork and serve over the noodles. Sprinkle with the scallions.

Nutrition Facts

494 calories; fat 15g; saturated fat 3g; cholesterol 100mg; sodium 531mg; protein 35g; carbohydrates 53g; sugars 4g; fiber 4g; iron 4mg; calcium 46mg.
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