Ingredients

  • 8 oz Smithfield® Smoke’NFast® Pot Roast, sliced thinly
  • 1 Tbsp cumin seed
  • 1 Tbsp Sichuan peppercorn
  • 1 tsp coriander seed
  • 1 Tbsp vegetable oil
  • 1 Tbsp garlic, minced
  • 1 Tbsp ginger, minced
  • ½ cup red onion, sliced
  • 1 jalapeño, sliced
  • ½ tsp cornstarch
  • ¼ cup dry sherry
  • 2 Tbsp black vinegar
  • 2 Tbsp soy sauce
  • ½ lb. thick fresh egg noodle, cooked
  • ½ cup chile crisp
  • 2 tsp white sesame seed
  • ½ bunch cilantro, sliced
  • Salt to taste

Details

Product:

Smithfield® Smoke’NFast® Pot Roast

Meal Course:

Dinner, Lunch

Dish Type:

Entrée

Preparation

  1. Lightly grind or chop together cumin, Sichuan peppercorn and coriander.
  2. In hot sauté pan or wok, heat vegetable oil and fry spices for 30 seconds followed by garlic, ginger, onion and jalapeño. Stir-fry aromatics until lightly browned.
  3. Add in sliced pot roast and cornstarch and stir-fry for another minute. Add sherry, black vinegar and soy sauce.
  4. Toss in cooked noodles followed by chile crisp, sesame seeds and cilantro.
  5. Toss noodles over heat until warmed through. Add salt if necessary and serve warm.