Hoisin Pork And Noodles Food

HOISIN PORK AND NOODLES

Steps:

• Prepare noodles according to package directions.
• Meanwhile, cut pork crosswise into 1/4-inch thick slices; cut slices in half.
• Heat oil in a large deep nonstick skillet over medium-high heat until hot.
• Add pork, garlic and ginger; stir-fry 3 minutes or until pork is no longer pink.
• Transfer mixture to a bowl; set aside.
• Add bell pepper and snow peas to skillet; stir fry 1 minute.
• Combine broth and cornstarch; mix well.
• Add broth mixture, hoisin sauce and soy sauce to skillet; bring to a boil, stirring constantly.
• Add pork mixture; stir-fry 1 minute or until pork is cooked through.
• Drain noodles; transfer to 6 serving plates.
• Spoon pork mixture over noodles; sprinkle with green onions.
• Garnish with peanuts or cashews, if desired.
• SUBSTITUTION TIP: Use sugar snap peas if snow pea pods are not available.
• NUTRITIONAL INFORMATION:.
• Based on individual serving.
• Calories: 416.
• Total Fat: 10 g.
• Carbohydrates: 49 g.
• Protein: 29 g.

HOISIN AND HONEY-GLAZED PORK WITH BOK CHOY AND NOODLES

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.

ASIAN STIR-FRY PORK AND NOODLES

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.

STICKY HOISIN PORK FILLET WITH SESAME GREENS & NOODLES

Steps:

• Heat the oven to 220C/200C fan/gas 7. Brush the hoisin all over the pork and transfer to a foil-lined baking tray. Roast, basting every 10 mins, for 25-30 mins until cooked through. Remove from the oven and leave to rest for 5 mins.
• Meanwhile, cook the egg noodles following pack instructions, drain, then toss with 1 tsp sesame oil to stop them sticking together. Heat the remaining sesame oil in a wok or large frying pan, and fry the greens for 4 mins, adding a splash of water to help soften the stalks. Add most of the spring onions and all the edamame beans. Fry for another 2 mins until the greens are tender, then stir in the sesame seeds, soy sauce and rice vinegar. Toss everything to coat well.
• Cut the pork into thick slices and serve with the noodles, sesame greens and remaining spring onions sprinkled over the top. Serve with more hoisin sauce, if you like.

HOISIN-BRAISED PORK, MUSHROOMS AND GREEN BEANS ON NOODLES

Steps:

• Combine pork and five-spice powder in medium bowl; mix well. Sprinkle pork with pepper and lightly with salt. Add flour and toss to coat.
• Heat vegetable oil in heavy large pot over medium-high heat. Add half of pork and saut) until brown, about 4 minutes; transfer to bowl. Add remaining pork and sauté until brown, about 4 minutes. Return pork and any juices from bowl to pot. Add mushrooms, broth, 1 1/4 cups green onions, hoisin, soy sauce and ginger and bring to boil, scraping up browned bits. Reduce heat to low, cover and simmer until pork is just tender, stirring occasionally, about 50 minutes. (Can be made 1 day ahead. Chill uncovered until cold, then cover and keep chilled. Bring to simmer before continuing.) Add green beans. Cover; simmer 5 minutes. Uncover; simmer until beans are crisp-tender, stirring occasionally, about 5 minutes.
• Meanwhile, cook linguine in medium pot of boiling salted water until just tender but still firm to bite. Drain well. Return linguine to pot; mix in sesame oil.
• Transfer linguine to serving bowl. Top with pork mixture. Sprinkle with remaining 1/4 cup green onions.