Five-Spice Pork Lo Mein

I want to like this, really I do. But it just tastes weird to me. This is the 2nd time we have had this. It is really easy. But the taste just is odd to me. It's like Morroccan or Indian meets Chinese. I can't explain it, just enough to know I don't like 5-Spice.

Five-Spice Pork Lo Mein

Chinese five-spice powder is a common spice blend that can be found in most supermarkets. Its five assertive compo-nents are cinnamon, cloves, fennel seed, star anise, and Szechuan peppercorns. Cutting the cooked noodles makes them easier to combine with the other ingredients and serve.
8 ounces uncooked Chinese-style noodles
1 tablespoon grated peeled fresh ginger
2 teaspoons five-spice powder
1 (3/4-pound) pork tenderloin, trimmed and cut into thin strips
1/2 teaspoon salt, divided
2 tablespoons toasted peanut oil
1/4 cup water
1/4 cup hoisin sauce
1/2 cup chopped green onions

Cook noodles according to package directions, omitting salt and fat; drain. Place in a large bowl. Snip noodles several times with kitchen scissors.

Combine ginger, five-spice powder, and pork in a medium bowl; add 1/4 teaspoon salt, tossing to coat. Heat oil in a large nonstick skillet over medium-high heat. Add pork mixture; sauté 2 minutes or until browned. Stir in remaining 1/4 teaspoon salt, water, and hoisin sauce; cook 2 minutes or until pork is done. Add pork mixture and green onions to noodles; toss well to combine.

Yield: 6 servings (serving size: 1 1/3 cups)

CALORIES 273 (29% from fat); FAT 8.9g (sat 1.9g,mono 3.6g,poly 2g); IRON 2.8mg; CHOLESTEROL 38mg; CALCIUM 31mg; CARBOHYDRATE 34.8g; SODIUM 399mg; PROTEIN 16.3g; FIBER 5.7g

Cooking Light, JULY 2005