Chinese Braised Pork With Cellophane Noodles Food

CHINESE PORK 'N' NOODLES

Chinese Pork 'n' Noodles image

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

Ingredients

6 ounces uncooked angel hair pasta
3 tablespoons hoisin sauce
2 tablespoons reduced-sodium soy sauce
2 teaspoons sesame oil
1 pork tenderloin (1 pound), halved and thinly sliced
3 teaspoons canola oil, divided
3/4 cup julienned sweet red pepper
3/4 cup halved fresh snow peas
1/2 cup sliced onion
1 cup sliced cabbage
1/4 cup minced fresh cilantro

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

CHINESE BRAISED PORK WITH CELLOPHANE NOODLES

Chinese Braised Pork with Cellophane Noodles image

Provided by Dorothy Lee

Categories Ginger Pasta Pork Braise Dinner Fall Soy Sauce House & Garden

Yield Serves 4

Number Of Ingredients 7

Ingredients

1 pound side pork or fresh bacon
1/2 cup soy sauce
1 teaspoon salt
1 tablespoon sugar
1 tablespoon sherry
2 slices ginger
2 ounces cellophane noodles (fen szu)

Steps:

Choose the piece of pork with as much lean meat as you can find. Wash and pat dry with paper towel. Leave the rind on. Cut into 1" cubes. Place in heavy saucepan. Add enough boiling water to cover. Bring to a boil. Cook uncovered 10 minutes. Drain and rinse meat. Return meat to pan. Add all remaining ingredients except cellophane noodles. Bring to a boil. Reduce heat and simmer covered for an hour.
While the pork is simmering soak cellophane noodles in 2 cups hot water. After 1 hour add noodles to pork. Cover and simmer until pork can be very easily pierced with a chopstick or fork.

SPICY PORK WITH CELLOPHANE NOODLES (ANTS ON TREES)

Spicy Pork with Cellophane Noodles (Ants on Trees) image

Cellophane noodles with spicy sauce speckled with bits of pork- the "ants" in the dish's name. Always popular. Have made a vegetarian version using tofu instead of the pork.

Provided by Sueie

Categories Pork

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 16

Ingredients

350 g ground pork
2 teaspoons rice vinegar
2 teaspoons soy sauce
1 teaspoon sesame oil
375 g cellophane noodles
2 tablespoons vegetable oil
1/2 cup finely cut shallot
1 tablespoon minced garlic
1 tablespoon minced ginger
1/2 teaspoon chili flakes
1 1/2 cups chicken broth
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 teaspoon sugar
1 teaspoon sesame oil
3 tablespoons chopped coriander

Steps:

Marinate the pork: In a small bowl combine the pork with the marinade ingredients.
In a bowl soak the noodles in warm water for 15 minutes, drain and cut into 3- 4 cm pieces.
In a wok heat the vegetable oil over moderately high heat and stir fry 1/4 cup of the shallots, garlic and ginger for 30 seconds.
Add pork and chilli and stir fry the mixture, breaking up the lumps until meat is no longer pink.
Add noodles, broth, soy sauce, vinegar and sugar and simmer until the noodles have absorbed the liquid.
Transfer to serving plate, drizzle with sesame oil and sprinkle with coriander and remaining shallots.

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