‘Pork’ Skewers Over Noodles
In many Asian markets, you can find a wide variety of faux meats, ranging from mock lamb to vegan duck. Many of the types I’ve tried recently are made from seitan instead of soy, which tends to have a lighter, more airy texture. And one of my favorites so far is mock pork, which I used recently to make “pork” skewers over noodles.
The marinade for the “pork” is a cinch to make, and it’s easily absorbed by the seitan-based faux meat. It has just a touch of heat from the chilies and a good dose of lemongrass, which gives the dish a fresher flavor.
I personally like to pull my “pork” off the skewers and eat it with noodles, but you could eat this over rice, with veggies, or even on its own with a dipping sauce on the side.
Enjoy!
‘Pork’ Skewers Over Noodles
3 Tbsp. vegetable oil
2 shallots, minced
1 clove garlic, minced
1 tsp. minced Thai chili
2 Tbsp. minced lemongrass
2 Tbsp. sesame seeds, toasted and ground
2 Tbsp. oyster mushroom sauce
1 Tbsp. soy sauce
1 tsp. sugar
1 1/2 lbs. faux pork
Salt, to taste
1 lb. cooked noodles
- In a small bowl, combine the vegetable oil, shallots, garlic, chili, lemongrass, sesame seeds, oyster mushroom sauce, soy sauce, and sugar. Add the faux pork pieces, cover, and refrigerate for 1 hour.
- Heat an outdoor grill or a grill pan. Soak 30 bamboo skewers in warm water for 30 minutes.
- Thread the faux pork onto the skewers. Brush both sides of the “pork” with additional marinade and season with salt. Grill over moderately high heat until done, about 4 to 5 minutes.
- Serve over the cooked noodles.
Makes 6 servings
