- 1 lb pork, sliced thin
- 3 tbsp tamari
- 1 tbsp cornstarch
- 1 tbsp peanut oil
- 1 shallot, minced
- 3 garlic cloves, minced
- 2 medium tomatoes, diced
- 4 to 6 new potatoes, diced 1/4"
- 1/4 cup mirin
- 1 cup chicken stock
- 1 scallion, green part only, minced
- 1 jalapeno, minced
- 2 tbsp cilantro, minced
- salt and cracked pepper
- 1 lb fresh egg noodles
- Combine the pork, tamari, and cornstarch. Let stand at room temperature for 10 minutes.
- Meanwhile heat the oil in a large pot. Add the shallot and garlic and saute until tender.
- Add the pork and saute until browned. Stir in the mirin until bubbly.
- Add the chicken stock and return to a boil.
- Stir in the tomatoes and potatoes. Season with salt and pepper. Return to a boil. Reduce the heat, cover, and simmer for 10 minutes.
- Stir in the scallion, jalapeno, and cilantro. Check seasoning.
- Meanwhile cook the noodles in salted boiling water.
- Serve with the sauce.