MINCED PORK NOODLES
Delicious stir fry noodle recipe with ground pork and Hoisin sauce mixture.
Provided by Rika
Categories noodles, main dish
Number Of Ingredients 16
Steps:
- Cook the Spaghetti noodles according to the product packaging or until al dente. Set aside.
Nutrition Facts : Calories 503 kcal, Carbohydrate 53 g, Protein 18 g, Fat 24 g, SaturatedFat 11 g, Cholesterol 41 mg, Sodium 676 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
ZHAJIANGMIAN-MINCED PORK NOODLES
Chinese Minced Pork Noodles--Zha Jiang Mian
Provided by Elaine
Categories Main Course
Time 30m
Number Of Ingredients 13
Steps:
- Add around 1 tablespoon of cooking oil in pan and fry the diced pork until withered and slightly browned. This is the process why we say it is "fried" sauce. Pour in Chinese cooking wine for a more pure taste. Move the pork to the edges of the pan, add garlic and ginger, fry over slow fire until aromatic. Slow down the fire, otherwise the ginger and garlic might be burnt.
- Pour in our mixed sauce, dark soy sauce and let it simmer for 15 minutes over slowest fire. Mix in sugar. If necessary, turn up the fire and thicken the sauce slightly.
- Blanch shredded carrot for around 30 seconds and cook the noodles according to the instruction. Top the sauce and serve immediately. Since this is a dry-mixed noodle dish, I high recommend matching it with a warm soup.
Nutrition Facts : Calories 202 kcal, Carbohydrate 10 g, Protein 10 g, Fat 12 g, SaturatedFat 4 g, Cholesterol 36 mg, Sodium 527 mg, ServingSize 1 serving
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
ZHAJIANG MIAN - MINCED PORK TOSSED NOODLES
I found this recipe in the '2008 Australian Gourmet Traveller Annual Cookbook'. This is a one-dish meal which uses brown bean sauce made from fermented soy beans and wheat flour. Pun Chun is the recommended brand. Basically the dish is cooked noodles tossed in a meat sauce, topped with crunchy shredded cucumber. Some conversions for those who need them: 80ml = 21/2 fluid ounces; 300g = approximately 91/2 ounces; 500gm = 16 ounces; 375g = 12 ounces..
Provided by bluemoon downunder
Categories One Dish Meal
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 13
Steps:
- Make the brown bean sauce by combining the ingredients and mixing them well.
- Heat a wok over a high heat and once it is hot, add the oil and the white part of the onions and the garlic; stir-fry for 20 seconds, add the pork and cook it until it turns white and begins to separate; add the brown sauce; reduce the heat to medium and simmer for 5-10 minutes. Add another cup of stock if you prefer a thinner consistency. Season, to taste, with sea salt, freshly ground black pepper and sugar.
- Meanwhile, cook the noodles in boiling water for 3-4 minutes; drain, rinse off excess starch, if necessary, and add the noodles to the wok with the remaining green onion and toss the noodles and green onion through the mince mixture; serve topped with the cucumber.
- NOTE: Shanghai noodles, eggless noodles made from wheat flour, are available from Asian grocers. To prevent them sticking together after cooking, add a splash of oil and toss through. This is particularly useful if you are cooking them ahead of time.
SPICY SICHUAN NOODLES WITH GROUND PORK
For this recipe, we prefer fresh Chinese noodles with a width between linguine and fettuccine. If you are using Asian sesame paste that has a pourable rather than spreadable consistency, use only 1 cup of chicken broth. Don't hesitate over this dish because of the list of ingredients. Just follow the all-important basic drill which streamlines all Chinese recipes. They always have several clusters of ingredients. You mix each of them together and end up with maybe three or four little bowls that will come together in literally minutes. First, read through the recipe. Then gather all the ingredients in one place. Mix together the different elements. Finally, when you are ready, cook. From The Best of America's Test Kitchen 2009: The Year's Best Recipes, Equipment Reviews, and Tastings (America's Test Kitchen, Brookline, MA, 2008). Copyright 2008 by the Editors at America's Test Kitchen.
Provided by Vic Sams
Categories Asian
Time 1h
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Bring 6 quarts water to a boil in a large stockpot for the noodles.
- Meanwhile, toss the pork with 1 tablespoon of the soy sauce, rice wine, and a pinch of pepper to combine and set aside. In a separate bowl, whisk the remaining 2 tablespoons soy sauce, oyster sauce, sesame paste, vinegar, and a pinch of pepper together until smooth, then whisk in the broth; set aside.
- Heat the vegetable oil in a 12-inch skillet over high heat until shimmering. Add the pork mixture and cook, breaking up the meat with a wooden spoon, until the pork is in small, well-browned bits, about 5 minutes. Stir in the garlic, ginger, and pepper flakes and cook until fragrant, about 30 seconds. Stir in the broth mixture, bring to a boil, then reduce to a simmer over medium-low heat and cook until slightly thickened, about 3 minutes. Off the heat, stir in the sesame oil; cover and set aside.
- While the sauce simmers, stir the noodles into the boiling water and cook, stirring constantly, until the noodles are tender, about 4 minutes for fresh noodles or 10 minutes for dried linguine. Drain the noodles, divide them among individual bowls, then ladle a portion of the sauce over the top. Sprinkle with the scallions, the bean sprouts and ground Szechuan peppercorns, if using, and serve.
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