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Asian Recipe Noodles & Gravy

Prep Time: Minutes
Cook Time: Minutes
Serves:6 Servings

Nutritional Information

One of the most eclectic meals you'll find on our Recipe page, this Noodles and Gravy dish has its broth based in chicken stock and is filled with savory barbecue pork. Alongside this there are other various ingredients such as Bok Choy, green onions, and small mushrooms, which combine to make a classically Asian, and classically delicious meal.


  • 20 small Mushrooms (or 1 can sliced mushrooms)
  • 1/4 lb Chinese Barbecued Pork
  • 1/2 lb Bok Choy
  • 1 pack GR Egg Noodle Soup
  • 1 qt Chicken Stock
  • 3 tsp Grapeseed Canola Blended Cooking Oil
  • 1/2 lb Bean Sprouts
  • 2 Green Onions (slivered)
  • 1/2 tsp Salt
  • 1/2 tsp Sugar
  • 2 tbsp Oyster Sauce
  • 1 tsp Hokuren Katakuri Ko Potato Starch
  • 2 tsp Water


  • 1. Cook Chinese Mushrooms by boiling in water for 10 minutes. Rinse, squeeze dry, remove and discard stems; cut mushrooms into strips, julienne style. Cut barbecued pork into very thin slices.
  • 2. Break branches off center stock of bok choy. Remove and discard any flowers. Peel outer covering off of center stock. Cut bok choy diagonally into 2 inch lengths.
  • 3. Bring chicken stock to a boil, add noodles, and cook for 5 minutes. Drain and set aside. Discard the stock.
  • 4. Heat wok, add 1 tablespoon grapeseed oil and stir-fry bok choy, bean sprouts, green onions, barbecued pork, and mushrooms for 3 minutes, adding 1/2 teaspoon salt and 1/2 teaspoon sugar. Remove and set aside.
  • 5. Heat wok, add 2 tablespoon oil and noodles. Stir-fry for 2 minutes; then, add the oyster sauce. Mix well.
  • 6. Add all other ingredients, EXCEPT potato starch and 2 teaspoon water, and toss together water, and toss together until well mixed.Add thickening made by mixing the potato starch with the cold water. Cook for 1 minute, and serve.

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