Scallion Noodles with Pork

Playoff round one: 42-14. We were the better team, we executed, we won the way you want to win in the first round — decisively, without drama, saving your energy and your film advantage for later. Marcus had six catches for a hundred and ten yards and his fourth touchdown of the season. He's the best player I've coached in Denver. I've told him that twice. He nods and says "appreciate it, Coach" and goes back to work, which is the correct response and the reason he's the best player I've coached in Denver.

My sister Gabriela called this week. She lives in Albuquerque and I don't get to see her as often as I'd like — she drives down to Las Cruces for holidays but the distance makes regular contact difficult. We talked for forty-five minutes, which is unusual for us. She wanted to know how I was doing. I gave her the honest version, which I'm getting better at: I'm functional, I'm coaching, I'm cooking, I miss him every day, some days are harder than others, I'm going to be okay. Gabby said, "Gloria says you called twice last week." I said I did. She said, "Good. Keep doing that." Gabby is the family's organizational center of gravity, the one who makes sure all of us stay in touch in the ways we'd let slip if left to our own devices. I'm grateful for her.

Made green chile stew for the coaching staff on Wednesday — brought a pot to the office, served it with tortillas and sour cream and sliced jalapeños. Dave ate two bowls and said it was the best thing he'd eaten all fall. I told him he was welcome. My coaching staff has been quietly carrying more of the load since Ruben. They haven't mentioned it directly and neither have I, but I know, and they know I know. You don't always need to name the thing. You just need to carry your share of it and let people see that you see them doing the same.

The green chile stew I brought to the office on Wednesday was the right call for that week, but this scallion noodle dish is the one I keep coming back to when I need to feed people who’ve been quietly showing up for me — it scales easily, it travels well in a pot, and there’s something about the way the scallions cook down that feels like the food equivalent of not needing to name the thing. Gabby asked me on the phone what I’d been cooking and I described something close to this; she said it sounded like something our dad would have approved of. That was enough for me.

Prep Time: 15 min | Cook Time: 20 min | Total Time: 35 min | Servings: 4

Ingredients

12 oz lo mein noodles or fresh wheat noodles
1 lb ground pork
2 bunches scallions (green onions), cut into 2-inch pieces, whites and greens separated
4 cloves garlic, minced
1 tsp fresh ginger, grated
3 tbsp soy sauce
1 tbsp dark soy sauce
1 tbsp oyster sauce
1 tsp sesame oil
1 tsp sugar
2 tbsp neutral cooking oil
1/2 tsp white pepper
1/4 tsp red pepper flakes (optional)
Sesame seeds, for garnish

Instructions

Cook the noodles. Boil noodles according to package directions until just tender. Drain, rinse briefly with cold water, and toss with 1/2 tsp sesame oil to prevent sticking. Set aside.
Make the sauce. In a small bowl, whisk together soy sauce, dark soy sauce, oyster sauce, remaining sesame oil, sugar, and white pepper. Set aside.
Brown the pork. Heat a large wok or skillet over high heat. Add cooking oil, then add the ground pork. Cook without stirring for 2 minutes to develop color, then break apart and cook through, about 4–5 minutes total. Drain excess fat if needed.
Build the aromatics. Push pork to the side of the pan. Add scallion whites, garlic, and ginger to the center. Stir-fry 60 seconds until fragrant, then mix together with the pork.
Combine everything. Add the cooked noodles to the pan along with the sauce. Toss vigorously over high heat for 2–3 minutes until the noodles are evenly coated and slightly caramelized at the edges.
Finish and serve. Remove from heat. Fold in scallion greens. Taste and adjust soy sauce as needed. Divide into bowls and top with sesame seeds and red pepper flakes if using. Serve immediately.

Nutrition (per serving)

Scallion Noodles with Pork — The Bowl I Bring When Words Aren’t Enough