Pork And Noodle Broth With Shrimp Food

PORK AND SHRIMP SINGAPORE NOODLES

Steps:

• In a bowl, pour boiling water over noodles to cover, let stand for 10 minutes; drain.
• Meanwhile, whisk together soy sauce, oyster sauce, rice wine vinegar, honey and chili paste; set aside.
• In a wok, or large deep skillet, heat the oil over medium-high heat; stir-fry curry powder, ginger root and minced garlic for 30 seconds.
• Add in leeks and bell peppers; stir-fry 1 minute.
• Add in the pork and shrimp; stir-fry for 4 minutes, or until the shrimp are pink.
• Add in the drained noodles, sauce and bean sprouts; gently toss to combine; stir-fry for 5 minutes, or until noodles are heated through.

PORK AND NOODLES

Steps:

• In a resealable plastic bag, combine 2 tablespoons of soy sauce, ginger and garlic; add pork. Seal bag and turn to coat; refrigerate for 30 minutes. Cook pasta according to package directions; drain., In a large nonstick skillet or wok, stir-fry pork in 2 teaspoons oil for 3 minutes. Remove and keep warm. sTir-fry the cabbage, onions and carrots in remaining oil for 2-4 minutes or until crisp-tender. Add the wine or broth, sugar, red pepper flakes and remaining soy sauce. Cook over medium-high heat for 1 minute. Add spaghetti and pork; toss to coat.

DELICIOUS PORK AND NOODLES

Steps:

• Sprinkle all sides of your pork loin liberally with salt and pepper.
• Spray inside of crockpot with spray cooking oil (I do this because it makes cleaning the crock so much easier).
• Place pork in crockpot along with about 1/4 cup of water and cook on low all day or high for about 3-4 hours (cooking time varies according to your crockpot and the size of your pork loin -- if it is large and I need it to be done faster, I will cut the loin into smaller chunks). You will know when it is done, when you can shred it with a fork.
• About 15-20 minutes before I want to serve, in a pot on the stove, I bring the cans of broth to just the point of boiling and then I add the bag of noodles and cook basically according to the directions on the package. Hopefully, most of the liquid will be absorded, if any is left, you might want to drain it off. For this dish, the noodles should NOT be soupy.
• While the noodles are cooking, remove your pork loin from the crockpot and gently shred the pork. We like it not to be stringy and not to have chunks that are too big. Just nice bite sized pieces.
• When the noodles are done, add the pork to the pot of noodles and stir so pork is distributed throughout. If pork wasn't warm when you added it, let the noodles/pork reheat. Taste - if bland, you'll need to add more salt and pepper.
• Serve with warm bread and a salad. Nice comfort food.
• NOTE - my mom cooks the pork on the stove in a pot. After salt/peppering the pork, I think she browns all sides of the loin and then turns down to low and cooks for 2-3 hours - with a little water or broth in the bottom of the pan. Then she removes the pork to be shredded and in the same pot cooks her noodles and then adds pork back.
• TIP - if you aren't worried about watching fat, add the juice/drippings that are in the bottom of the crockpot to the cans of broth - the drippings add an extra depth to the flavor of the dish!
• NOTE - if your pork loin is on the small side (closer to 1 pound), you will want to use less noodles and less broth. You should be able to get pork with every bite of noodles.

SHRIMP, BOK CHOY & NOODLES IN A SEASONED BROTH

Steps:

• Broth -- In a large pot, add the broth, sherry, garlic, ginger, soy, sesame oil, and jalapeno. Cover and bring to a boil. Immediately reduce to low and simmer for 5 minutes. Remove the jalapeno, garlic and ginger. Just keep covered on low heat.
• Pasta -- Since this is angel hair pasta it takes just a few minutes to cook. Cook the pasta in salted water according to pkg directions. Once it is done, drain well and set to the side.
• Shrimp and Vegetables -- As the pasta is cooking, turn the heat back up on the broth to medium heat and add the mushrooms and cook 3-4 minutes. Then add the shrimp and bok choy and cook another 3-4 minutes. Just until the bok choy is slightly wilted and the shrimp are beginning to turn pink. Add in the water chestnuts and scallions and cook another minute or two just to heat through. Season with salt and pepper if necessary (go easy on the salt). I add quite a bit of pepper to mine.
• Serve -- I think this is best served individually. I place a heaping spoon of the pasta in each bowl and then top with the seafood and bok choy broth.
• Garnish with a drizzle of the sesame oil. ENJOY a really good light dish!

CHINESE STYLE NOODLE AND PORK SOUP

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.

RICE NOODLES WITH CHICKEN, PORK AND SHRIMP

Steps:

• Place eggs in a small saucepan and cover with cold water by 1-inch. Bring to a boil. Turn off heat; let stand, covered for 13 minutes. Drain, cover with cold water, and let stand, covered for 2 minutes. Peel, and quarter eggs, cover and refrigerate.
• Fill a large bowl with warm water. Add noodles and let soak for 25 minutes, stirring to separate as they soften. Drain.
• Heat oil in a large, heavy stock pot over medium-high heat. Season chicken and shrimp with salt and pepper. Working in batches, cook chicken turning occasionally, until browned on all sides, about 5 minutes. Transfer chicken to a plate. Add shrimp to the stockpot, and cook stirring until bright pink, 2-3 minutes. Transfer shrimp to another plate.
• Reduce heat to medium. Add additional oil if necessary. Add onion, carrot and garlic and cook, stirring occasionally, until tender, about 4 minutes. Add pork and cook breaking up with a spoon, until no longer pink, about 3 minutes. Stir in fish sauce and cook 1 minute.
• Add cabbage, and toss to coat. Add noodles, chicken and stock, and gently stir. Bring to a boil. Reduce heat, cover and simmer, stirring occasionally, until noodles are tender and most of the stock has been absorbed, about 10 minutes. Remove form heat, and let stand, partially covered, 5 minutes. Add shrimp and lemon juice, gently stirring to avoid breaking noodles.
• Transfer to a platter. Sprinkle with scallions. Arrange hard-boiled eggs around noodles and serve warm or at room temperature.
• SHRIMP STOCK: Heat oil in a saucepan over medium heat. Add onion and garlic, and cook until softened, about 4 minutes.
• Add shrimp shells, bay leaf, and red pepper flakes, and cook, stirring until shells are bright pink, about 1 minute.
• Add fish sauce, and cook for 1 minute. Stir in chicken stock and water. Raise heat to medium-high, and bring to a boil. Reduce heat and simmer, partially covered for 20 minutes.
• Pour through a sieve; discard solids. Stock can be stored in an airtight container in refrigerator for up to 3 days or in the freezer for up to 1 month. Makes about 2 1/2 cups.

PORK AND NOODLE BROTH WITH SHRIMP

Steps:

• Cook the noodles as directed by package. Drain and set aside.
• Add the vegetable oil and sesame oil to a large pot. Add the shallots, garlic and ginger and cook one minute. Add the chicken stock, brounw sugar Kaffir leaves, fish sauce and juice of lime. Bring to a boil and reduce heat to a simmer.
• While the broth is simmering add ground pork to a skillet and cook until no longer pink. Add the pork to the broth. Add the noodles, shrimp and scallions. Cook until shrimp is opaque. Ladle into bowls and garnish with cilantro and Thai Basil. Drizzle hoison sauce over top.