New This Month

Lilly's Pork Noodles


This delicious pork noodle recipe is by Lilly, one of Martha's talented cooks.

  • Servings: 2

Source: The Martha Stewart Show, May 2009


  • 1/2 cup safflower oil
  • 2 cups peeled and chopped fresh bamboo root
  • 5 large cloves garlic, chopped
  • 2 small onions, chopped
  • 1/2 cup brown bean paste (made with soybeans)
  • 1 pound ground pork
  • 1 pound hand-pulled Chinese noodles
  • 1 (10-ounce) package firm salted tofu, chopped
  • 8 stalks asparagus, trimmed and chopped into 1/4-inch pieces
  • Sambal oelek, for garnish (optional)
  • 2 tablespoons chopped fresh cilantro, for garnish (optional)


  1. Bring a large pot of water to a boil.

  2. Heat 1 tablespoon safflower oil in a large wok over medium-high heat. Add the bamboo root and cook, stirring, until softened, about 1 minute. Remove from wok and set aside.

  3. Add remaining safflower oil to wok. Add garlic and cook, stirring, until fragrant, about 1 minute. Add onion and continue to cook, stirring, until onions are soft, about 3 minutes.

  4. Carefully stir bean paste into wok until well combined. Add pork and cook, stirring, until no longer pink, about 5 minutes.

  5. Meanwhile, add noodles to boiling water and cook for 30 seconds. Drain.

  6. Stir tofu into pork mixture and cook, stirring, for 2 minutes. Add asparagus and cook, stirring, until softened, about 2 minutes.

  7. Divide noodles evenly between 2 plates. Spoon pork mixture over noodles; garnish with Sambal oelek and cilantro, if desired, and serve immediately.

Reviews Add a comment

  • joules2
    16 MAY, 2009
    Nice segment! My family likes Cha Chiang Mein, and we didn't think of adding asparagus to it. Will try soon.