Memorial Day Recipes

Mandarin Noodles with Sauteed Tenderloin and Vegetables

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Mandarin Noodles with Sauteed Tenderloin and Vegetables

Rating:

(1 vote) 5 1

Wolfgang PuckAn old Asian tradition holds that eating long noodles helps ensure that you live a long — and presumably happy — life. With the Western world’s New Year just a few days away, it seems to me a good idea to eat Eastern-style noodles as the year turns (and, of course, you can hang onto the recipe for the Chinese New Year, less than two months away! I recommend noodles not just out of superstition. A big bowl of them tossed with meat and vegetables makes a great casual dish to serve for your New Year’s Eve dinner. It’s quick and economical to prepare, beautiful to present, and fun and delicious to eat — a perfect celebration food. My Mandarin Noodles with Sautéed Tenderloin and Vegetables will feel like a journey to China, too. And they’re easy to make. Click here for Wolfgang Puck's full introduction.

Ingredients

  • 4 oz. dried Chinese egg noodles
  • 1 Tbs. peanut oil or vegetable oil
  • 3 Tbs. unsalted butter
  • 6 oz. tenderloin steak, cut into thin strips
  • 6 oz. fresh shiitake mushrooms, stems removed, caps cut into quarters
  • 1 oz. fresh enoki mushrooms
  • 4 oz. carrots, asparagus, or other assorted vegetables, cut into thin julienne strips
  • 3 Tbs. thinly sliced scallions
  • 1 Tbs. finely chopped ginger
  • 1 Tbs. finely chopped garlic
  • Salt
  • Freshly ground black pepper
  • 1/3 C. plum wine
  • 1/2 tsp. ground cinnamon
  • 2/3 C. good quality canned beef broth
  • 2 Tbs. rice wine (or fresh lime juice)
  • 8-10 endive leaves or other decorative salad greens, for serving

Directions

Bring a pot of lightly salted water to a boil. Add the Chinese egg noodles and cook them until al dente, tender but still chewy, following the manufacturer’s instructions. Drain and set aside.

In a large skillet or wok over high heat, heat the oil and 1 Tbs. of the butter. Add the tenderloin strips and stir-fry them, stirring continuously with a wooden or metal spatula, until lightly seared on all sides, about 3 minutes. Add the shiitake and enoki mushrooms and the julienned vegetables, 1 Tbs. of the scallions, and the ginger and garlic and stir-fry for 3 minutes more. Season to taste with salt and pepper. Remove the meat and vegetables from the pan and set aside.

Add the plum wine and the cinnamon and deglaze the pan with a wooden spoon, stirring and scraping to dissolve the pan deposits. Boil until the liquid has reduced by half, about 1 minute. Add the broth and continue to boil until the liquid has thickened slightly, 2-3 minutes more. Whisk in the remaining 2 Tbs. butter. Add the cooked noodles and the reserved meat and vegetables. Stir in the rice wine and cook briefly, just until heated through. Correct the seasonings, if necessary, with more salt and pepper to taste.

Arrange the endive leaves around the edges of a large platter. Spoon the steak, noodles, and sauce in the center and garnish with the remaining chopped scallions. Serve immediately.

(Chef Wolfgang Puck’s TV series, “Wolfgang Puck’s Cooking Class,” airs Sundays on the Food Network. Also, his latest cookbook, “Wolfgang Puck Makes It Easy,” is now available in bookstores. Write Wolfgang Puck in care of Tribune Media Services Inc., 2225 Kenmore Ave., Suite 114, Buffalo, N.Y. 14207.)

©2006 TRIBUNE MEDIA SERVICES, INC.

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