More tasty noodles

Emma, my notoriously picky 5-year-old, would eat pasta every single day of the week if I let her. She never tires of it, especially if it is served to her plain with some parmesan cheese on the side.

So, I'm sure you won't be surprised to hear that when we go for Chinese food, she always wants the same thing -- chow mein. Or lo mein. Doesn't really matter -- just so long as there's noodles involved. On the other hand, I tend to shy away from chow mein, or lo mein. At most restaurants, those dishes are so oily, and there's usually a ton of MSG in them. Plus, the vegetables are wilted and flavorless. Yuck.

When I came across this recipe, I knew immediately that we had to try it. Homemade lo mein, where I can control the oil, seemed like an ideal choice. It certainly was. Aaron made it last week, and while the littlest picky eater at our house didn't care for it, her parents thought it was great. It was easy and healthy, making this recipe a winner in my book.

This recipe is from a 2005 issue of Cooking Light magazine.

Five-spice pork lo mein

8 oz. uncooked Chinese-style noodles
1 tbsp. grated peeled fresh ginger
2 tsp. five-spice powder
1 pork tenderloin (about 12 oz.), trimmed and cut into thin strips
1/2 tsp. salt, divided
2 tbsp. peanut oil
1/4 cup water
1/4 cup hoisin sauce
1/2 cup chopped green onions

Cook noodles according to package directions, omitting salt and fat; drain. Place in a large bowl. Snip noodles several times with a kitchen scissors.

Combine ginger, five-spice powder and pork in a medium bowl; add 1/4 tsp. salt, tossing to coat. Heat oil in a large nonstick skillet over medium-high heat. Add pork mixture; saute 2 minutes or until browned. Stir in remaining 1/4 tsp. salt, water and hoisin sauce; cook 2 minutes or unitl pork is done. Add pork mixture and green onions to noodles; toss well to combine.

Serves 6.

Cook's notes: We used somen noodles in this; while they certainly tasted good, they were a bit on the thin side. I would recommend udon, if you can find them. If not, linguine or another wide Italian pasta would be a good choice. This recipe, unfortunately, does not call for many vegetables. Cabbage or bok choy would be a great first choice; celery, bamboo shoots and water chestnuts also would be delicious. I would just add a bit more water and hoisin sauce to make sure all the vegetables get a hint of the sauce.