HOISIN AND HONEY-GLAZED PORK WITH BOK CHOY AND NOODLES
Taking cues from char sui (Chinese barbecue pork), this recipe uses a ginger- and five-spice powder-infused honey-hoisin glaze to bring rich, slightly sweet flavor to pork tenderloin. Baby bok choy and Chinese egg noodles complete the feast.
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Position a rack in the upper third of the oven; preheat to 475 degrees F. Set a wire rack on a foil-lined baking sheet; set aside. Mix the honey, hoisin sauce, soy sauce, oyster sauce, ginger and five-spice powder in a small bowl. Cut the pork in half crosswise and prick all over with a fork; rub with 2 tablespoons of the honey-hoisin marinade, 1/4 teaspoon salt and a few grinds of pepper. Place on the wire rack.
- Roast the pork until the surface looks dry, about 10 minutes. Remove 3 more tablespoons of the marinade to a separate bowl and brush all over the pork (save the remaining marinade for topping). Return to the oven and cook until a thermometer inserted into the center registers 145 degrees F, 16 to 18 more minutes. Transfer to a cutting board and let rest 5 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Add the bok choy and boil until crisp-tender, 30 to 45 seconds. Remove with a slotted spoon to a paper towel?lined plate. Add the noodles to the boiling water and cook as the label directs. Drain thoroughly, then toss with the sesame oil and season with salt.
- Slice the pork. Divide the noodles among shallow bowls. Top with the pork and bok choy. Drizzle with the reserved honey-hoisin marinade and top with scallions.
Nutrition Facts : Calories 460, Fat 9 grams, SaturatedFat 3 grams, Cholesterol 117 milligrams, Sodium 906 milligrams, Carbohydrate 62 grams, Fiber 4 grams, Protein 32 grams, Sugar 17 grams
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
CHINESE STYLE NOODLE AND PORK SOUP
Make and share this Chinese Style Noodle and Pork Soup recipe from Food.com.
Provided by C and Ds Mommy
Categories Clear Soup
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook noodles according to package directions, or until of desired consistency, drain.
- Meanwhile, in a large pot combine all remaining ingredients. Stir in the cooked noodles.
- Bring to a full boil over high heat, stirring occasionally.
- Boil for about 10 minutes.
- Sprinkle each serving with chopped green onions if desired.
CHINESE NOODLE SOUP
Recipe video above. A simple, delicious Chinese noodle soup with a broth that you'd swear came from your favourite Chinese restaurant! This is a midweek version so it's made with store bought soup broth rather than a made from scratch broth. I've kept the toppings very simple because this recipe is more about the broth than the toppings. You can add any toppings you want - vegetables and proteins (refer Note 7).
Provided by Nagi | RecipeTin Eats
Categories Soup
Time 15m
Number Of Ingredients 11
Steps:
- Place Broth ingredients in a saucepan over high heat. Place lid on, bring to simmer then reduce to medium and simmer for 8 - 10 minutes to allow the flavours to infuse.
- Meanwhile, cook noodles according to packet directions.
- Cut bok choys in half (for small / medium) or quarter (for large). Wash thoroughly.
- Either cook the bok choi in the broth in the soup broth OR noodle cooking water for 1 min (if noodles required boiling).
- Pick garlic and ginger out of soup.
- Place noodles in bowls. Top with chicken and bok choy. Ladle over soup, garnish with green onions. Great served with chilli paste or fresh chillis.
Nutrition Facts : ServingSize 585 g, Calories 352 kcal, Carbohydrate 39 g, Protein 31 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 53 mg, Sodium 1067 mg, Fiber 2 g, Sugar 6 g
ASIAN PORK AND NOODLE SOUP
Dinner ready in 30 minutes! Enjoy this Asian-style soup made with pork, egg noodles and vegetables - a delightful meal!
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 5
Number Of Ingredients 10
Steps:
- Spray 3-quart saucepan with cooking spray; heat over medium-high heat. Add pork, garlic and gingerroot; stir-fry 3 to 5 minutes or until pork is brown.
- Stir in broth, water and soy sauce. Heat to boiling; reduce heat. Simmer uncovered 5 minutes. Stir in noodles, carrot and bell pepper. Simmer uncovered about 10 minutes or until noodles are tender.
- Stir in spinach; cook until heated through.
Nutrition Facts : Calories 235, Carbohydrate 15 g, Cholesterol 70 mg, Fat 1, Fiber 2 g, Protein 26 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 1160 mg
ASIAN PORK AND NOODLE SOUP
This soup can be made quickly and features flavors from ginger, sesame, soy sauce and green onions. Cantonese bean thread noodles, also called cellophane noodles, are typically soaked in hot water for 10-15 minutes, then rinsed and used in soups and stir-fries. -Jean Hines, Goodyear, Arizona
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Soak noodles according to package directions., Meanwhile, in a large saucepan, saute carrots and bok choy in oil until tender. Add ginger; cook 1 minute longer. Stir in the broth, water, soy sauce, pepper and noodles. Bring to a boil. Reduce heat; simmer until noodles are tender. Stir in pork and green onions; heat through.
Nutrition Facts : Calories 116 calories, Fat 4g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 476mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 1g fiber), Protein 8g protein. Diabetic Exchanges
CHINESE PORK SOUP
I found a basic chinese soup recipe on the internet and made a couple of modifications. The soup came out great, so I decided to post this one.
Provided by Romi224
Categories Stocks
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Rub five spice powder on pork and salt liberally.
- Fry the pork and ginger in a wok with a little oil till cooked through.
- Transfer pork onto a cutting board and slice into thin strips.
- Add 6 cups of water to the wok and bring to a boil. The wok does not need to be rinsed out unless you used too much oil.
- Add granuled chicken flavoring, mushrooms and carrots. Boil till the vegetables are cooked.
- Turn heat off. Add pork strips and sesame oil to taste. Lime juice can be added, too, if you want the soup to be a little sour.
- Serve into individual bowls with cilantro.
Nutrition Facts : Calories 28.9, Fat 0.8, SaturatedFat 0.2, Cholesterol 0.5, Sodium 716.8, Carbohydrate 4.3, Fiber 1, Sugar 2, Protein 2
CHINESE NOODLES IN SOUP RECIPE
Steps:
- Gather the ingredients.
- Thinly shred the meat. Squeeze dry the soaked mushrooms and discard any hard stalks. Thinly shred the mushrooms. Set aside.
- Cook the noodles in boiling, salted water according to the instructions on the packet, then drain and rinse under cold water. Shake off excess water and place in a serving bowl.
- Bring the stock to a boil and pour over the noodles; keep warm.
- Heat the oil in a preheated wok, add about half the spring onions and all the meat; stir-fry for about 1 minute.
- Now add the mushrooms, bamboo shoots, and greens and stir-fry for another minute. Add the salt, brown sugar, light soy sauce, rice wine, and sesame oil.
- Pour the "dressing" (meat and vegetables) over the noodles, garnish with the remaining spring onions, and serve.
Nutrition Facts : Calories 321 kcal, Carbohydrate 25 g, Cholesterol 71 mg, Fiber 2 g, Protein 26 g, SaturatedFat 2 g, Sodium 1063 mg, Sugar 4 g, Fat 12 g, ServingSize 4 servings, UnsaturatedFat 0 g
CRISPY PORK CHICKEN NOODLE SOUP
The easiest noodle recipe
Provided by Xing Xiaoya
Time 15m
Yield 3
Number Of Ingredients 5
Steps:
- Crispy pork diced
- Put water in the pot, add the dried noodles after the water is boiled, and stir
- Add the chopped crispy pork and cook until the noodles are soft
- The chicken soup is hot
- Add crispy pork and noodles, add appropriate amount of salt and shallots, stir well, and start eating!
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- 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.
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- 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.
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17 SIMPLE CHINESE SOUP RECIPES - INSANELY GOOD
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5/5 (1)Published 2021-09-30Category Recipe Roundup, Soup
- Chinese Noodle Soup. With Chinese noodle soup, you get a nutrient-rich bowl that’ll quickly satisfy a hungry belly. Tender ramen noodles, blanched bok choy, shredded chicken, and scallions cook in a perfectly seasoned broth.
- Chinese Vegetable Soup. Chinese vegetable soup is proof that clean eating can taste great. This detoxifying soup is low in calories and big on fresh veggies.
- Chinese Rice Cake Soup. Rice cake soup, or niángāo tāng, is thought to be a popular Korean soup. But it’s big in China, too! Commonly eaten during the lunar new year, rice cakes have a light and chewy texture.
- Wonton Soup. Biting into tender, savory wontons makes me feel giddy inside. Add them to a soup, and you’ll have a match made in heaven! Wonton soup is a staple in Chinese cuisine and a must for homemade soup recipes.
- Mushroom Noodle Soup. Tender Chinese noodles and fresh umami flavors make this soup more than slurp-worthy. It’s rich in mushrooms, oyster sauce, light soy sauce, dark soy sauce, and a handful of green onions for freshness.
- Yunnan Rice Noodle Soup. Yunnan is a province in China that’s famous for its noodles. One chopstick full of this recipe and you’ll easily see why. Each personal-sized pot blends tang with spice for a blissful bowl that speaks to your savory soul.
- Egg Drop Soup. Egg drop soup is a Chinese classic you can easily whip up at home. Simply combine store-bought chicken, diced tomatoes, and a couple of eggs into a pot.
- Hot and Sour Soup. Hot and sour soup is one of the most popular dishes on Chinese menus in America. While there are numerous variations, this one is my favorite.
- Chinese Watercress Soup. Chinese watercress soup is a true delight. It’s a Cantonese staple that’s refreshingly comforting. Blanched pork ribs serve as the hearty base.
- Ginger and Spring Onion Egg Drop Soup. This take on egg drop soup adds a refreshing twist. It melds whisked eggs with chopped spring onions and mushrooms for a pop of freshness.
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- Wonton Soup. A popular Chinese restaurant dish, the name wonton means "swallowing a cloud" because the little dumplings resemble clouds. In this recipe, make your own wontons with prepared wrappers folded over a savory pork mixture, then add them to a fragrant broth seasoned with soy sauce and sesame oil.
- Spinach Soup with Tofu. As nutritious as it is delicious, this spinach and tofu soup gets its lovely fragrance from soy sauce, chili paste, garlic, and a little sesame oil.
- Sizzling Rice Soup. So named for the crackling sound the crisp rice makes when it hits the hot broth, sizzling rice soup makes a fun addition to any menu.
- Vegetarian Hot and Sour Soup. Made with mushrooms, bamboo shoots, water chestnuts, soy sauce, vinegar, garlic, green onions, and chili oil, even dedicated meat-eaters will love this vegetarian hot and sour soup.
- Cream Corn Soup. Traditionally, this warming Cantonese soup starts with velveting, or chopping the meat or seafood into small pieces and mixing it with egg whites, liquid, and cornstarch.
- Tomato Egg Drop Soup. For a summertime spin on simple egg drop soup, add the season's freshest tomatoes. Once you master the technique, try other mix-ins such as mushrooms, tofu, water chestnuts, or other farmers' market veggies.
- Seaweed Egg Drop Soup. Dried seaweed and ginger give this egg drop soup variation an extra umami boost and a little spice, perfect for when you have the sniffles or prefer a more assertive flavor.
- Tangyuan (Soup with Pork and Shallots) Customarily enjoyed during the Yuanxiao Festival (also known as the Lantern Festival and Winter Solstice Festival), this version of tangyuan features hearty dumplings with a pork, shallot, and ginger filling.
- Lunar New Year Longevity Soup. Coiled like little bird's nests, misua wheat noodles swell up when cooking, both thickening the soup and adding hearty texture.
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