Karen Noodles Recipe

We hope you enjoy this recipe for Karen-style noodles! This recipe was originally published in our e-newsletter, Welcoming the Stranger.  Follow the link to read the whole newsletter!


16 oz Chinese Noodles (Lo Mein or other wheat noodle)
1 lb ground or chopped pork
1 lb pork tenderloin or pork shoulder
1 head cabbage
¾ lb Green Beans
1 white onion
2 chayote squash
4-8 chilies
Kwong Hung Seng Sauce – Sweet Sauce
Kwong Hung Seng Sauce – Thin Soy Sauce
Vegetable oil

Bring two large pots of water to a boil (do not salt).
Trim pork tenderloin or shoulder to remove excess fat
When the first pot of water reaches a boil, add noodles and cook until al dente, about 4-5 minutes. Drain and rinse in cold water and set aside to dry.
When the second pot of water reaches a boil, add the pork tenderloin, uncut, to the boiling water and cook until done, about 7-12 minutes depending on the thickness of the meat. Remove from water and set aside to cool. Once cool, cut into ¼ inch thick slices.
Prepare vegetables:
Remove thick outer leaves from cabbage, cut in half and wash. Slice each half down the middle to create quarters and then thinly slice to shred
Remove ends from green beans and snap in half
Remove skin from onion, cut in half, and thinly slice lengthwise
Cut Chayote squash in half, scrape ¼ inch of center to core, and slice into 1/8 inch thick slices
Dice chilies, if prefer less heat, remove seeds before dicing

Place cooked and cooled noodles in a large pot and add the Sweet Sauce and Thin Soy Sauce alternately to taste. Approximately 3 Tbls Soy and 2 Tbls Sweet Sauce.
Heat 2 Tbls oil in wok over high heat. Add ground pork and cook until browned. Add sliced and boiled pork to pan and stir, cooking for 30 seconds. Add onion and more Sweet and Soy Sauce. Cook for 2-3 minutes. Add chayote squash and more of each sauce. Cook for an additional 2-3 minutes. Add green beans and more of each sauce. Continue to cook stirring frequently and checking vegetables for doneness. Green beans should be fully cooked, but still crisp. Continue seasoning with each sauce to taste, adding a greater proportion of Soy Sauce than Sweet Sauce. When vegetable are done, transfer to a large boil. Add 1 Tbls more oil and sauté cabbage and chilies for 2-3 minutes until done.

Return all vegetable and the noodles to the wok. Fry until heated through. Add more seasoning sauces to taste. If noodles are too dry, add 2-3 teaspooons of oil to coat noodles.


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