Korean Noodles

Shrimp, Asparagus, Egg

Although cabbage is ubiquitous in Asian cooking, I like to substitute Brussels sprouts because I love them, especially cooked quickly.  This preparation assembles Korean flavors in a noodle dish fortified with shrimp and egg.  Thinly sliced egg omelet is a common accoutrement in much of Asian cooking.
1 lb lean pork, cubed, 1/2-inch

Marinade:
1 Tbsp soy sauce
1 Tbsp sesame oil
1 Tbsp seasoned rice vinegar

2 eggs, scrambled

1 sweet onion, peeled and finely sliced
1 bunch asparagus, trimmed and cut 1/2-inch slices, 2-inches of tips reserved
1 doz Brussels sprouts, base cut off, sliced in thirds
2 cloves garlic, peeled and minced
1/2-inch fresh ginger, peeled and minced
1/2 lb fine fresh lo-mein noodles
1 doz shrimp, peeld
juice of half a lime
1 Tbsp fresh mint, minced

Sauce:
2 Tbsp gochujang
1 Tbsp soy sauce
1 Tbsp fish sauce
1 Tbsp sesame oil
1/4 cup water

Whisk marinade together in a bowl and add the pork. Allow to marinate at least an hour.

Meanwhile, whisk eggs together with a dash of salt and pepper to taste. Add a dash of canola oil to a non-stick skillet and cook the eggs to make a thin omelet. Use a rubber spatula to lift and pull the eggs to the center as they cook. Add the garlic and ginger and cook another 2-3 minutes.

Transfer the omelet to a cutting board and cover to keep warm.

Sauté the Brussels sprouts, onion and asparagus in a dash of canola oil. Cook about 5 minutes, until crop-tender. Set aside.

Heat another dash canola oil in the pan and brown the pork.

When the pork is cooked through, add the veggies and the lo mien noodles to the pork. Whisk together the sauce ingredients and add to the pork and heat through.

In another pan, sauté the shrimp for about 1-2 minutes per side over high heat, until they are pink and just cooked through. Sprinkle with juice of half a lime.

Gently fold noodles together with the pork, shrimp and veggies.

Heat asparagus tips in a glass dish with a splash of water in the microwave for 1-2 minutes. Drain. Slice the omelet into strips.  Turn hot noodles into a serving dish and top with shrimp, omelet, asparagus tips and mint.

Serves 4-6.