One thing that we have in abundance in our house is noodles.


All different kinds of them too: udon, soba, beanthread, sweet potato, rice, egg…how did I accumulate so many freakin’ kinds of noodles?!?!  Who knew you could make noodles out of all those things anyway?


I’m pretty sure I’ll get a strange look when we show up at our in-law’s house next week with an entire box devoted to noodles, so what’s a girl to do with them all?  I guess I’ll just empty out the fridge/pantry and see what else I can find to throw together.  Lonely can of pineapple?  Check.  Half used bottle of molasses? Check. Soy sauce? Um…always. Frozen pork that needs some lovin and some mushrooms that are closing in on their expiration date?  I think you can see where I’m going with this.


Sprinkle some sesame seeds and scallions on top and a seriously delicious sweet and sour pork noodle bowl is born.


Just the fuel I need to help me get through all this packing.  I filled like 6 boxes from the kitchen over the weekend and it doesn’t even look like I’ve made a dent with all the tools/props/cookware/bakeware I’ve collected.  #foodblogproblems


Someone send more boxes.

Two Years Ago: Coconut Tres Leches Cake

One Year Ago: Hearty Beef Stew

Sweet and Sour Pork and Mushroom Noodle Bowls

Prep Time: 2 hours

Cook Time: 15 minutes

Total Time: 2 hours, 15 minutes

Yield: Makes 4 servings


  • 8 oz pineapple
  • 1/3 cup soy sauce
  • 1/3 cup molasses
  • 3 Tbsp rice vinegar
  • 1 Tbsp ketchup
  • 2 cloves garlic, crushed
  • 1 tsp grated fresh ginger
  • 2 pounds pork cutlets, cubed
  • 2 Tbsp vegetable oil
  • 8 oz button or cremini mushrooms
  • 8 oz noodles or pasta of your choice
  • Scallions and sesame seeds for garnish


  1. In a blender or food processor, puree the pineapple. Add the soy sauce, molasses, vinegar, ketchup, garlic, and ginger, and process again until well combined. Cover the pork with the marinade and leave in the refrigerator for at least 2 hours.
  2. Cook the noodles or pasta according to the package’s instructions.
  3. In a large skillet, heat the oil until very hot. Add the pork with the marinade that sticks to it in the pan and the mushrooms and cook for about 10-15 minutes, or until the pork is cooked through and marinade is reduced to a caramelized coating on the meat.
  4. Add the leftover marinade to a small saucepan and bring to a boil over high heat. Lower to a simmer and cook for 5-8 minutes, or until reduced and thickened to your likening. Portion the noodles into bowls and top with the reduced marinade, pork and scallions and sesame seeds if using.

Marinade adapted from Food 52

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