Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
Combine 1 tablespoon reduced-sodium soy sauce, rice wine (or sherry), cornstarch and 1/2 teaspoon sesame oil in a medium bowl. Cut pork into 1/4-inch-thick slices, then into matchsticks 1/8 to 1/4 inch wide. Add the pork to the marinade; stir to coat. Refrigerate for 1 hour.
Meanwhile, whisk broth, chile oil, dark soy sauce, sugar and pepper with the remaining 4 teaspoons reduced-sodium soy sauce and 2 teaspoons sesame oil in a small bowl until well combined. Set aside.
About 10 minutes before the pork is done marinating, bring a large pot of water to a boil. Add snow peas; cook just until bright green and still crisp, 30 seconds to 1 minute. Transfer with a slotted spoon to a colander (leave the water in the pot) and immediately rinse with cold water. Add noodles to the boiling water and cook according to package directions. Drain and rinse well.
Heat a 14-inch flat-bottom carbon-steel wok or large cast-iron skillet over high heat. Add peanut (or canola) oil and swirl to coat. When the first puff of smoke appears, transfer the pork to the wok with a slotted spoon (discard the marinade). Cook, stirring often, until just cooked through, about 2 minutes. Remove from heat.
Add the noodles and snow peas to the pork and gently toss to combine. Transfer to a large shallow serving bowl. Whisk the reserved sauce and pour it over the noodles. Sprinkle with peanuts, sesame seeds and scallions. Toss together at the table before serving.