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.
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
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
STICKY SOY & HONEY PORK WITH ASIAN NOODLES
Serve lean pork tenderoin in a sweet Chinese five-spice stir-fry mix of egg noodles, sweetcorn, sugar snap peas and peppers
Provided by Lucy Netherton
Categories Main course
Time 35m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. Mix together the soy, ketchup and honey with the five-spice. Put the pork tenderloin on a baking tray and brush with just under half the sauce. Roast in the oven for 10 mins, then brush with a little extra sauce and return to the oven for a further 15 mins.
- Meanwhile, soak the noodles in boiling water until soft. Drain, reserving about 50ml of the water. Heat the sesame oil in a wok or large frying pan, add the corn and sugar snap peas, and stir-fry for 3 mins, adding the water to help the veg steam.
- Add the stir-fry veg and half the spring onions, and cook for 3 mins more until wilted. Tip in the noodles and the rest of the sauce. Using tongs, mix everything to combine. Remove the pork, cut into slices and serve on top of the noodles. Scatter with remaining spring onions.
Nutrition Facts : Calories 384 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 17 grams sugar, Fiber 6 grams fiber, Protein 32 grams protein, Sodium 1.5 milligram of sodium
PORK NOODLE STIR-FRY
Whip up this filling pork noodle stir-fry for a quick and easy midweek meal. It takes just 30 minutes to make, so is great for busy evenings
Provided by Cassie Best
Categories Dinner, Main course, Supper
Time 30m
Number Of Ingredients 9
Steps:
- Heat the oil in a wok or frying pan. Add the mince, break it up with a spoon and fry over a high heat for about 8 mins until browning. While the meat cooks, boil a kettle, then pour the hot water over the noodles. Set aside for 5-10 mins to soften.
- Add the ginger, garlic and veg to the pan and stir-fry for 2-3 mins. Mix 1 tbsp soy sauce with the cornflour to make a paste. Add the remaining soy sauce, the chilli sauce and 2 tbsp water. Drain the noodles and add to the pan with the sauce. Cook until the sauce coats the noodles, adding a splash of water if needed, then serve.
Nutrition Facts : Calories 599 calories, Fat 19 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 11 grams sugar, Fiber 5 grams fiber, Protein 31 grams protein, Sodium 4.2 milligram of sodium
PORK AND NOODLES
"My family loves this mixed medley with its hint of ginger. Even my 3-year-old asks for seconds," Jacquelynn McCown reports from Palm Beach Gardens, Florida.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a resealable plastic bag, combine 2 tablespoons of soy sauce, ginger and garlic; add pork. Seal bag and turn to coat; refrigerate for 30 minutes. Cook pasta according to package directions; drain., In a large nonstick skillet or wok, stir-fry pork in 2 teaspoons oil for 3 minutes. Remove and keep warm. sTir-fry the cabbage, onions and carrots in remaining oil for 2-4 minutes or until crisp-tender. Add the wine or broth, sugar, red pepper flakes and remaining soy sauce. Cook over medium-high heat for 1 minute. Add spaghetti and pork; toss to coat.
Nutrition Facts :
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
CHINESE NOODLES WITH PORK & SPICY PEANUT SAUCE
This super easy 20-min meal is perfect for a busy weeknight. The creamy Chinese pork with spicy peanut butter noodles is delicious with rice noodles or regular pasta. Whatever you have on hand!
Provided by Tiffany Dahle
Categories Quick Dinners
Time 20m
Number Of Ingredients 11
Steps:
- Set a large pot of water to boil for the pasta. Cook the noodles according to the package directions and drain. While you're waiting for the water to boil, start assembling the pork and sauce. Assemble the sauce: Use a fork to whisk together the chicken broth, hoisin sauce, and soy sauce together in a glass measuring cup. Set near the stovetop. Brown the pork: Heat 1 tablespoon canola oil in a large sauté pan over medium heat. Brown the pork until no longer pink, breaking it up with the back of a spoon as you go. Add the red pepper flakes, half of the green onions, garlic, and ginger. Stir to combine. Heat until fragrant. Pour in the pre-whisked sauce and add the two tablespoons of peanut butter. Stir to combine. Heat until sauce bubbles and thickens and then reduce heat to low and keep warm while the pasta finishes cooking. Add the drained noodles to the sauté pan and toss together with a pair of tongs so that they are all coated with sauce. Garnish with remaining green onions and serve.
SHANGHAI NOODLES (CU CHAO MIAN)
These Shanghai Noodles are an authentic Chinese stir-fried noodle dish made with stir-fried noodles, ground pork and Napa cabbage in a rich and flavorful sauce. This noodle recipe is so easy to make in just 20 minutes and is the perfect EASY weeknight meal.
Provided by Kelly
Categories Main Course
Time 27m
Number Of Ingredients 19
Steps:
- In a medium bowl, season pork with salt and pepper.
- In a separate medium bowl, whisk together all the ingredients for the sauce - water, soy sauce, sesame oil, oyster sauce, dark soy sauce (if using), wine, sugar, pepper, corn starch and Sriracha. Set aside.
- Heat cooking oil in a wok or heavy skillet over medium-high heat. Add pork, and crumble while breaking up large lumps.
- Add garlic and ginger and continue cooking until meat is no longer pink, about 5 minutes.
- Mix in cabbage and stir-fry until tender.
- Add in noodles, breaking up strands if necessary and pour sauce on top. Toss to combine, coating with sauce. Adjust seasonings as needed and add Sriracha or red pepper chili flakes, for some heat, if desired.
- Remove from heat and garnish with sesame seeds.
Nutrition Facts : ServingSize 1 bowl (1/4 recipe), Calories 204 kcal, Carbohydrate 37 g, Protein 8 g, Fat 3 g, Fiber 2 g, Sugar 6 g
ASIAN STYLE PORK AND NOODLE BOWL
I was inspired to create this from reading a similar one in a Kraft magazine. If you like, feel free to add more soy sauce. Submitted on May 3rd, 2006
Provided by Chef shapeweaver
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook pasta according to directions on package.
- 2 to 3 minutes before pasta is done, add broccoli and carrots.
- While pasta is cooking, heat oil in a large skillet.
- When oil is hot but not smoking, add rest of ingredients; stir until heated through.
- Drain pasta/vegetable mix; add to meat, mixing well.
- Taste, if desired add up to 1/4 cup more of soy sauce, and serve.
Nutrition Facts : Calories 429.1, Fat 16.6, SaturatedFat 4.1, Cholesterol 89.8, Sodium 1354.2, Carbohydrate 44.1, Fiber 4.1, Sugar 5.1, Protein 26.8
ASIAN PORK NOODLE STIR FRY
An EASY comfort food stir fry that's ready in 20 minutes with so many textures and flavors in every bite!! Juicy pork, tender noodles, crisp-tender veggies in a bath of sesame oil, soy sauce, ginger, and chili garlic sauce if you want to turn up the heat!!
Provided by Averie Sunshine
Categories 30-Minute Meals
Time 30m
Number Of Ingredients 14
Steps:
- To a medium pot, bring water to a boil over high heat, cook the noodles according to package directions (likely 90 to 120 seconds), drain, rinse; set aside. While you're waiting for the water to boil and the noodles to cook, move on to the next steps.
- To a large, high-sided skillet, add the oils, onion, boy choy, and saute over medium-high heat for about 5 minutes, or until vegetables are beginning to soften; stir frequently.
- Add the pork, bell pepper, carrots, and cook over medium high heat for about 5 to 7 minutes, or until pork is cooked through and all vegetables are tender. Crumble pork as it cooks and stir frequently to ensure even cooking. At any point in cooking add additional olive oil if necessary.
- Add the broccoli and stir to combine.
- Add the cooked noodles, soy sauce, chili garlic sauce, ginger, and stir to combine. Turn the heat to low and allow the food to simmer for about 3 to 4 minutes, or until broccoli is as crisp tender as desired. Stir thoroughly to ensure food is coated evenly with sauces.
- Taste the dish and if desired add salt or pepper (I did not need either), extra soy sauce, or chili garlic sauce for additional spiciness.
- Optionally garnish with sesame seeds and serve immediately.
Nutrition Facts : Calories 563 calories, Carbohydrate 45 grams carbohydrates, Cholesterol 65 milligrams cholesterol, Fat 33 grams fat, Fiber 8 grams fiber, Protein 25 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 1278 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 23 grams unsaturated fat
ASIAN PORK WITH NOODLES
Provided by Food Network Kitchen
Categories main-dish
Time 6h35m
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- Season the pork with salt and pepper. Heat a skillet over medium-high heat with the vegetable oil. Add the pork and brown on all sides, 6 to 8 minutes. Transfer to a plate.
- Combine the broth, soy sauce, sherry, sugar, sesame oil, red pepper flakes, star anise and cinnamon stick in a 5-quart slow cooker. Stir to dissolve the sugar, then add the garlic, ginger and mushrooms. Add the pork, cover and program to cook 4 hours on high, then 2 hours on low, or 6 hours total on low.
- Transfer the pork to a platter, cover and let rest 15 minutes. Remove the mushrooms from the broth and halve them, then return to the broth.
- Meanwhile, bring a large pot of salted water to a boil and cook the noodles as the label directs. Slice the pork. Divide the noodles among bowls and top with some of the broth and mushrooms and a few slices of pork. Garnish with the water chestnuts, chiles, scallions and cilantro.
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!
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- In a large skillet or wok, over medium-high heat, add the oil.When oil is hot, saute the garlic and onions.Add the marinated pork slices. Stir-fry around the skillet. Continue cooking for 7 to 8 minutes till pork turns from pink to brown.
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Servings 6Total Time 1 hr
- In a very large nonstick skillet, heat 1 tablespoon of the canola oil. Add the shallots and garlic and stir-fry over moderately high heat until lightly browned, about 2 minutes. Add the ground pork, brown sugar, black bean sauce, dried chiles, Maggi sauce and fish sauce and cook, breaking up the meat with a spoon, until it is browned in spots, about 10 minutes. Add 3/4 cup of the chicken broth and cook over moderately low heat until the broth has evaporated, about 8 minutes. Stir in 1 tablespoon of the vinegar. Transfer the ground pork mixture to a bowl and wipe out the skillet.
- In a jar, combine the remaining 1/2 cup of chicken broth and 1/2 tablespoon of vinegar with the oyster sauce, sesame oil and sambal oelek. Seal the jar and shake the sauce to blend.
- Bring a large pot of water to a boil. Add the Chinese broccoli and cook until it is crisp-tender, about 2 minutes. Using tongs, transfer the broccoli to a work surface and cut it into 1-inch pieces. Return the water to a boil and add the noodles. Cook just until al dente. Drain the noodles, shaking off the excess water.
- Heat the remaining 1 tablespoon of oil in the skillet. Add the roast pork, ground pork, broccoli and noodles and toss to combine. Add the sauce and cook, tossing, until the noodles are evenly coated, 5 minutes. Add the scallion, transfer to a large platter and serve.
HOISIN PORK WITH RICE NOODLES RECIPE - PINCH OF YUM
From pinchofyum.com
4.7/5 (44)Total Time 30 minsCategory DinnerCalories 440 per serving
- Whisk all the sauce ingredients together (soy sauce, water, oil, honey, sugar, fish sauce, vinegar, garlic, ginger, peppers, hoisin, and peanut butter). You could also puree the sauce in a food processor to get the garlic, peppers, and ginger smooth.
- Marinate the pork in the sauce overnight or for at least a few hours. I did mine overnight and then some, about 15 hours.
- Heat a nonstick skillet over medium high heat and stir-fry the pork until browned on the outside. I found that there wasn’t a whole lot of extra sauce after marinating, but I discarded the little bit that was left.
- Cook your rice noodles according to package directions. Keep a little bit of liquid with the noodles to make sure it doesn’t dry out. Top with pork, carrots, scallions, peanuts, cilantro, and extra sauce of choice (more hoisin sauce, soy sauce, sweet chili garlic sauce, sesame oil, etc). This is definitely a build-your-own kind of thing – just throw whatever you like in there with the noodles.
BEIJING-STYLE NOODLES WITH MINCED PORK (AKA CHINESE ...
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Servings 2-4Total Time 30 minsCategory Dinner
- 1. Combine the brown bean sauce, hoisin sauce and rice wine with the stock and mix well. Heat a wok and when hot, add the oil and white part of the spring onion with garlic. Stir-fry for 20 seconds then add the minced pork. Continue to fry until the meat changes colour and breaks up.
- 3. Meanwhile, cook noodles in boiling water for 3-4 minutes. Drain and rinse off excess starch if necessary and divide among bowls.
- 4. Check seasoning, adding sugar if liked. Ladle meat sauce over noodles and serve at once topped with cucumber and remaining spring onion tops.
SINGAPORE-STYLE NOODLES WITH ROAST PORK - FOOD & WINE
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