Noodles With Turkey Green Beans Hoisin Food

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.

NOODLES WITH TURKEY, GREEN BEANS & HOISIN

Steps:

• Boil the noodles following pack instructions, adding the green beans for the final 2 mins. Drain and set aside.
• In a small bowl, mix together the hoisin, lime juice and chilli sauce. In a wok or frying pan, heat the oil, then fry the mince until nicely browned. Add the garlic and fry for 1 min more. Stir in the hoisin mixture and cook for a few mins more until sticky. Finally, stir in the noodles, beans and half the spring onions to heat through. Scatter over the remaining spring onions to serve.

HOISIN SAUCE NOODLES WITH CHICKEN

Steps:

• Place the sesame seeds in a dry skillet over medium heat and toast until lightly browned, 2 to 3 minutes. Remove from the heat and set aside.
• Cook the chicken. In a medium skillet, bring the chicken stock to a simmer over medium-high heat. Submerge the chicken breasts in the stock, then reduce the heat to low and poach until the meat is completely cooked through and the internal temperature in the thickest part of the chicken breast registers 165 degrees F on a meat thermometer, 8 to 10 minutes. Transfer the chicken to a cutting board and let rest for 5 to 10 minutes. Use a sharp knife to cut the meat into 1/4-inch-thick slices. Set aside. Let the chicken stock cool and reserve for another use.
• Make the pasta. In a medium pot, bring 4 quarts of water to a boil over medium-high heat. Line a sheet pan with a clean kitchen towel and set aside. Season the water with salt until it tastes like sea water. Plunge the pasta in the water and cook until cooked but still chewy ("al dente"), 4 to 6 minutes. Place a colander in the sink. Reserve a little pasta water, then drain the pasta thoroughly. Shake the colander a few times to remove excess water. Spread the pasta on the towel so it cools more quickly. Gently use a second towel to cover and pat the pasta dry. (Removing the excess moisture assures that the sauce will have a full flavor effect on the noodles.)
• Make the sauce. In a large bowl, combine the hoisin sauce, soy sauce, ginger, sesame oil, vinegar and hot sauce. Adjust the seasonings. Stir in half of the scallions. Set aside.
• Add the pasta to the sauce and toss to coat evenly. Add some of the reserved water if necessary. Transfer the pasta and sauce to a large serving bowl. Set aside.
• Arrange the chicken on top of the pasta. Top the pasta with the reserved sesame seeds and remaining scallions.

HOISIN SLIVERED BEEF WITH GREEN BEANS

Steps:

• Heat both oils in a large nonstick fry pan or wok at medium-high. Cut beef into thin short strips, against the grain. Add beef to pan, toss and sauté slightly for 5 minutes.
• Add sliced onion and green beans, toss. Add garlic and ginger. (I like my beans a little more done. I usually put the cover on to cook them for about 5 more minutes).
• Reduce heat to medium-low. Add soy sauce, rice vinegar, fish sauce, sweet chili sauce, hoisin sauce and chili paste. Stir to combine.
• (Add mixture of cornstarch and water if desired to thicken).
• Serve with rice.

GREEN BEAN AND TOFU SALAD WITH PEANUT DRESSING

Steps:

• Bring a large saucepan of salted water to a boil. Meanwhile, stir the peanut butter, hoisin, lime juice, sugar and red-pepper flakes in a large bowl. Add 2 tablespoons boiling water from the saucepan to the peanut dressing and stir well. The dressing should be runny but still thick. If needed, stir in another tablespoon boiling water.
• Add the green beans to the boiling water and cook until brighter in color and just tender, 2 to 3 minutes. Drain well, rinse under cold water until cool, then drain again. Transfer the green beans and tofu to the peanut dressing and stir gently until evenly coated. Season to taste with salt, then sprinkle with more red-pepper flakes. Serve immediately or refrigerate in an airtight container for up to 2 days.

GROUND TURKEY, BEAN AND MUSHROOM STIR FRY

Steps:

• In a small bowl, whisk together rice vinegar, hoisin sauce, soy sauce, and brown sugar until well combined; set aside.
• Spray a large frying pan with nonstick cooking spray and place on the stove top over medium-high heat.
• Add ground turkey and minced garlic to the pan.
• Sprinkle the garlic salt, pepper, and onion salt over the meat.
• Add half of the liquid mixture to the pan so the juices cook in with the meat.
• Cook the meat, breaking it up, for about 15 minutes or until fully cooked through.
• Set the meat aside, and place the green beans and mushrooms into the pan and drizzle the olive oil over it.
• Cook until the mushrooms are a shiny brown and the green beans soften and reach desired tenderness.
• Add the meat back into the pan and pour the rest of the liquid mixture over the meat, mushrooms and beans.
• Cook until the juice is well incorporated.
• Serve over cooked rice.

HOISIN ROASTED GREEN BEANS

Steps:

• Preheat oven to 400º.
• Stir hoisin sauce, orange juice, soy sauce and olive oil together in a large bowl. Add green beans, toss to coat, and season with salt and pepper. (Hoisin sauce is very salty, so be careful not to over-salt the green beans.).
• Spread beans in an even layer on a baking sheet with sides and roast for 15 to 20 minutes, until they are soft and slightly shriveled.
• Sprinkle beans with chives and toss gently. Transfer to a serving dish, drizzle with pan juices, and sprinkle with the sesame seeds.
• Serve warm or at room temperature.

HOISIN SAUTéED GREEN BEANS

Steps:

• Whisk hoisin sauce, soy sauce, sesame oil, and garlic together in a bowl. Set aside.
• Bring about 4 cups water to a boil in a large deep skillet. Add green beans and boil for 3 minutes. Drain green beans and run under cold water for 1 minute.
• Bring hoisin mixture to a simmer in the same skillet over medium-high heat. Add green beans.
• Saute until desired doneness, about 5 minutes.