ASIAN-STYLE PORK AND VEGETABLE NOODLES
Look for many of these ingredients on the Asian food aisle of your supermarket.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Put a large pot of water on to boil for pasta.
- Place sweet hot mustard in a bowl. Whisk in Tamari sauce. Add stock and sesame oil to the broth and soy. Set aside.
- Slice the pork chop very thinly against the grain.
- When water for pasta boils, heat a large nonstick skillet over medium high to high heat. To the skillet, add 2 tablespoons vegetable oil, 2 turns of the pan in a slow stream. Add crushed pepper flakes to the oil, then the thinly sliced pork. Season pork with salt and pepper. Cook pork 2 minutes to caramelize the meat, then turn and stir-fry. Add salt to pasta water, then carrots. Blanch carrots for a minute, then remove with a slotted spoon. Add fresh linguini to boiling water. Transfer carrots to pork stir-fry. Add mushrooms, ginger, red bell pepper, scallions and bean sprouts. Toss and stir-fry veggies with pork for 2 minutes. Cook pasta to al dente. Drain and add to the pork and veggies. Pour Tamari and broth mixture over the noodles and pork. Toss and allow the noodles to completely soak up the liquids, a minute or so. Remove from heat. Serve large bowls of noodles, pork and veggies with a garnish of toasted sesame seeds or black sesame seeds. Break out the chopsticks!
ASIAN STYLE UDON NOODLES WITH PORK AND MUSHROOMS
Asian Style Udon Noodles with Pork and Mushrooms - a super quick and incredibly easy udon noodle dish with pork, mushrooms and a fiery sriracha sauce. Ready in 20 minutes tops!
Provided by Joanna Cismaru
Categories Dinner Lunch Main Course
Time 20m
Number Of Ingredients 19
Steps:
- Blanch udon noodles in boiling water for about 1 to 2 minutes or if using noodles cook according to package instructions. Drain well and immediately rinse with cold water. Set aside.
- In a small bowl whisk all the sauce ingredients together.
- Heat the olive oil in a wok or large skillet over high heat. Add shallot, garlic, mushrooms and pork to hot wok and cook until pork starts to crisp up and browns.
- Add noodles and sauce and stir it all together and cook for 2 minutes. Remove from heat and garnish with sesame seeds, green onions and peanuts.
- Serve while hot.
Nutrition Facts : Calories 480 kcal, Carbohydrate 34 g, Protein 35 g, Fat 22 g, SaturatedFat 5 g, Cholesterol 76 mg, Sodium 2096 mg, Fiber 4 g, Sugar 11 g, ServingSize 1 serving
SPICY PORK NOODLE BOWL
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil. Add the noodles and cook as the label directs. Drain and toss with 2 teaspoons vegetable oil.
- Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the pork and 2 teaspoons ginger; cook, breaking up the meat with a wooden spoon, until lightly browned, about 3 minutes. Add the chicken broth, pickles and 2 tablespoons each pickle brine and soy sauce and cook, scraping up any browned bits, until the liquid evaporates, about 4 minutes.
- Meanwhile, puree 3 tablespoons toasted sesame seeds in a blender until finely ground, about 15 seconds. Add the remaining 3 tablespoons vegetable oil and puree until smooth. Add 1/4 cup water, the chili-garlic sauce, brown sugar and the remaining 1/4 cup soy sauce, 2 tablespoons pickle brine and 1 teaspoon ginger; puree until combined.
- Top each serving of noodles with the sesame dressing, pork, cucumbers and tomatoes. Sprinkle with the remaining 1 tablespoon sesame seeds.
CHINESE PORK 'N' NOODLES
I based the recipe for these noodles on a similar dish I found in a magazine. I changed a few things around and my husband and I loved it. It's just as good when the pork is replaced with seafood.-Jennifer Enzer of Manchester, Michigan
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions. Meanwhile, in a small bowl, combine the hoisin sauce, soy sauce and sesame oil; set aside. , In a large nonstick skillet or wok, stir-fry pork in 2 teaspoons canola oil for 3 minutes or until no longer pink. Remove and keep warm. In the same skillet, stir-fry the red pepper, peas and onion in remaining oil for 3 minutes. Add cabbage; stir-fry 2 minutes longer or until vegetables are crisp-tender. , Stir reserved hoisin sauce mixture and stir into skillet. Return pork to the pan; heat through. Drain pasta and add to skillet; toss to coat. Sprinkle each serving with 1 tablespoon cilantro.
Nutrition Facts : Calories 398 calories, Fat 11g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 550mg sodium, Carbohydrate 43g carbohydrate (4g sugars, Fiber 3g fiber), Protein 30g protein. Diabetic Exchanges
COLD ASIAN NOODLES WITH PORK
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Make the pickled vegetables: Put the carrots, cucumbers and jalapeno in a bowl. Heat the rice vinegar and fish sauce in a saucepan, then pour over the vegetables. Add a pinch each of salt and pepper and set aside, stirring occasionally, while you prepare the noodles and pork.
- Bring a small pot of water to a boil; remove from the heat, add the noodles and let stand 8 minutes. Drain the noodles and rinse under cold water, then snip into smaller pieces with kitchen shears.
- Meanwhile, season the pork lightly with salt and pepper. Heat 1 tablespoon vegetable oil in a medium skillet over medium-high heat. Add the pork and cook until just cooked through, 3 to 4 minutes per side. Brush each chop with hoisin sauce; turn and cook 30 seconds. Brush with more hoisin sauce, turn and cook 30 more seconds. Remove to a cutting board and let rest 5 minutes, then thinly slice.
- Divide the noodles among bowls. Strain the pickled vegetables, reserving the liquid. Stir 1 tablespoon hoisin sauce and the remaining 2 tablespoons vegetable oil into the reserved liquid; drizzle over the noodles. Top with the pork, pickled vegetables, lettuce and herbs.
- Per serving: Calories 476; Fat 20 g (Saturated 4 g); Cholesterol 78 mg; Sodium 618 mg; Carbohydrate 38 g; Fiber 4 g; Protein 36 g
Nutrition Facts : Calories 476 calorie, Fat 20 grams, SaturatedFat 4 grams, Cholesterol 78 milligrams, Sodium 618 milligrams, Carbohydrate 38 grams, Fiber 4 grams, Protein 36 grams
ASIAN PORK & NOODLE SKILLET
Yield 6
Number Of Ingredients 9
Steps:
- 1. Cut carrots into julienne strips using Julienne Peeler. Cut bell pepper lengthwise into 1/4-in. (6-mm) strips using Chef's Knife. Slice green onions; set aside tops for garnish. 2. Using Boning Knife, trim fat and silver skin from pork tenderloins. Slice pork lengthwise into four strips. Thinly slice strips crosswise. Combine pork, sesame oil, seasoning mix and two of the instant noodle seasoning packets in Classic Batter Bowl; mix well. 3. Add vegetable oil to (12-in./30-cm) Skillet; heat over medium-high heat 1-3 minutes or until shimmering. Add half of the pork. Cook and stir 2-3 minutes or until browned; remove pork from Skillet and keep warm. Repeat with remaining pork. 4. Add carrots and bell pepper to Skillet. Cook 1-2 minutes or until crisp-tender. Add water and remaining seasoning packets; stir to loosen browned bits from bottom of Skillet using Bamboo Spatula. Add noodles and white parts of green onions to Skillet. Cover; bring to a boil and cook 4-5 minutes or until noodles are softened. Add pork; remove Skillet from heat and let stand, covered, 3-4 minutes or until pork is heated through. Garnish with reserved green onion tops. Yield: 6 servings of Nutrients per serving: Calories 490, Total Fat 20 g, Saturated Fat 7 g, Cholesterol 100 mg, Carbohydrate 38 g, Protein 39 g, Sodium 1300 mg, Fiber 2 g U.S. Diabetic exchanges per serving: No information is currently available. Cook's Tips: If desired, 2 lbs boneless, skinless chicken breasts, cut into thin strips, can be substituted for the pork tenderloins.
ASIAN PORK/CHICKEN & NOODLE SKILLET-PAMPERED CHEF
Make and share this Asian Pork/Chicken & Noodle Skillet-Pampered Chef recipe from Food.com.
Provided by um-um-good
Categories One Dish Meal
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine meat with sesame oil, Asian seasoning mix and 2 of the instant noodle seasoning packets. mix well.
- Add oil to a large skillet (12"); heat over medium-high heat. Add half the meat. cook & stir 2-3 minutes/until browned; remove from skillet and keep warm. Repeat with remaining meat.
- Add carrots and bell pepper to skillet. Cook 2 minutes/until tender crisp.
- Add water and remaining seasoning packets; stir to loosen browned bits from the bottom of the skillet.
- Add noodles and white parts of onion to skillet.
- Cover; simmer 4-5 minutes/until noodles are softened.
- Add the meat; remove skillet from heat and let stand covered 3/4 minutes (until meat is heated through).
- Garnish with green onion tops.
Nutrition Facts : Calories 507.1, Fat 21.1, SaturatedFat 7, Cholesterol 98.3, Sodium 1253.9, Carbohydrate 40, Fiber 2.6, Sugar 3, Protein 37.8
ASIAN STIR-FRY PORK AND NOODLES
Rice noodles may be used in place of the vermicelli ---for easier slicing partially freeze the pork first.
Provided by Kittencalrecipezazz
Categories Pork
Time 33m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook the pasta in boiling water until just tender then drain and place in a bowl.
- Place the strips of pork into a bowl.
- In another bowl whisk the hoisin sauce with minced garlic, chili flakes, soy sauce rice vinegar, sesame oil and ginger; pour HALF of the mixture over the pork strips, toss to coat then allow to stand for 15 minutes.
- Heat 1 teaspoon vegetable oil in a wok or a large non-stick skillet over medium-high heat.
- Add in the pork and stir-fry for about 2-3 minutes; remove to a bowl.
- Heat 1 tablespoon vegetable oil in the wok or skillet over medium-high heat; add in spinach, water chestnuts, carrot sticks and green onion; saute stirring until the spinach is wilted (about 3 minutes).
- Stir in cooked pasta, pork and the remaining HALF of the hoisin sauce mixture; cook stirring for about 2 minutes or until completely heated through.
Nutrition Facts : Calories 589.7, Fat 14.1, SaturatedFat 4.2, Cholesterol 83.4, Sodium 874.5, Carbohydrate 72.9, Fiber 6.6, Sugar 11.6, Protein 42.4
PORK AND NOODLE SKILLET DINNER
A yummy stick-to-your-ribs dinner that has become one of my favorites! Inexpensive to make-I use pork shoulder steak (the cheap stuff) and the dish turns out wonderfully.
Provided by TGirl
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Trim fat from pork and cut into thin, bite sized strips.
- Cook pork and onion in oil in a 12 inch skillet over medium high heat.
- for 3-4 minutes.
- Stir in all remaining ingredients and bring to boil.
- Reduce heat to simmer; Cover and cook for 12-15 minutes, or until noodles are tender.
Nutrition Facts : Calories 337.7, Fat 13.2, SaturatedFat 3.4, Cholesterol 82.5, Sodium 819.9, Carbohydrate 28.8, Fiber 1.9, Sugar 2.9, Protein 24.8
ASIAN-STYLE PORK AND NOODLES
Orange juice, hoisin sauce, and cider vinegar give this pasta its sweet-and-sour flavor. The vegetables are quickly cooked so they stay crisp.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 30m
Number Of Ingredients 11
Steps:
- In a small bowl, stir together orange juice, hoisin sauce, vinegar, ketchup, and 3/4 teaspoon salt; set sauce aside. Cut off tops 1 to 2 inches below florets. Trim broccoli and discard tough ends of stalks, then peel and thinly slice crosswise. Separate broccoli heads into florets.
- In a large pot of boiling salted water, cook noodles until al dente according to package directions, adding broccoli (stalks and florets) and peas during last minute of cooking. Drain; transfer to a large bowl.
- In a large skillet, heat oil over medium heat. Dredge pork in cornstarch, shaking off excess. Saute pork until lightly browned and cooked through, tossing frequently, about 3 minutes. Pour in reserved sauce, and bring to a boil. Add to bowl with noodles; toss to combine.
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