PORK AND UDON NOODLE SOUP
Provided by Aaron McCargo Jr.
Time 5h35m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Heat a large stockpot or Dutch oven over medium-high heat. Add 2 tablespoons oil. Add the carrots and onions and saute until they begin to caramelize. Next, add the ginger, garlic and habanero. Saute until the vegetables become aromatic, about 1 minute. Add the remaining 2 tablespoons oil and the mushrooms and cabbage. Stir in the tamari sauce, chicken stock and pork. Reduce the heat to low, cover and let simmer about 20 minutes.
- To serve, divide the prepared noodles between 4 entree-size bowls. Ladle the soup into the bowls and garnish each with cilantro leaves, bean sprouts and lime wedges. Drizzle with additional tamari sauce, if desired.
- Preheat the oven to 425 degrees F.
- In a small bowl, mix the olive oil, garlic, salt, and pepper. Using a pastry brush, spread the mixture all over the pork shoulder.
- Set the meat on a rack set into a roasting pan. Roast for 20 minutes, and then reduce the heat to 325 degrees F. Continue to cook until an instant-read thermometer inserted into the shoulder reads 185 degrees F, about 4 hours. Remove the pork from the oven and let stand until cool enough to handle, about 30 minutes.
ASIAN STYLE UDON NOODLES WITH PORK AND MUSHROOMS
Asian Style Udon Noodles with Pork and Mushrooms - a super quick and incredibly easy udon noodle dish with pork, mushrooms and a fiery sriracha sauce. Ready in 20 minutes tops!
Provided by Joanna Cismaru
Categories Dinner Lunch Main Course
Time 20m
Number Of Ingredients 19
Steps:
- Blanch udon noodles in boiling water for about 1 to 2 minutes or if using noodles cook according to package instructions. Drain well and immediately rinse with cold water. Set aside.
- In a small bowl whisk all the sauce ingredients together.
- Heat the olive oil in a wok or large skillet over high heat. Add shallot, garlic, mushrooms and pork to hot wok and cook until pork starts to crisp up and browns.
- Add noodles and sauce and stir it all together and cook for 2 minutes. Remove from heat and garnish with sesame seeds, green onions and peanuts.
- Serve while hot.
Nutrition Facts : Calories 480 kcal, Carbohydrate 34 g, Protein 35 g, Fat 22 g, SaturatedFat 5 g, Cholesterol 76 mg, Sodium 2096 mg, Fiber 4 g, Sugar 11 g, ServingSize 1 serving
PORK AND UDON NOODLE STIR-FRY
I've been experimenting with my new wok and I think this stir-fried udon meal came out pretty good. My husband liked it, so it can't be that bad. It is a relatively easy recipe.
Provided by Aliz
Categories Main Dish Recipes Stir-Fry Pork
Time 35m
Yield 6
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil. Cook udon in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes. Drain and set aside.
- While noodles are cooking, blend vegetable oil, cornstarch, garlic, and ginger together in a large bowl until cornstarch is dissolved. Mix in frozen vegetables, tossing to lightly coat.
- Whisk soy sauce, water, vinegar, and sugar together in a small bowl.
- Heat sesame oil in a wok over medium-high heat. Cook and stir pork strips in the hot oil until just browned, 5 to 7 minutes. Add frozen vegetables and cook, stirring constantly to prevent burning, about 2 minutes. Stir in soy sauce mixture. Add drained udon and stir-fry until vegetables are tender and pork strips are no longer pink in the centers, about 2 minutes more.
Nutrition Facts : Calories 357.2 calories, Carbohydrate 35.7 g, Cholesterol 32.6 mg, Fat 16.1 g, Fiber 4 g, Protein 17.9 g, SaturatedFat 2.7 g, Sodium 1018.1 mg, Sugar 0.9 g
UDON NOODLE SALAD
I found this on the web and thought it sounded like a healthy meal, that wouldn't be hard to dress up with other veggies or possibly some chicken or shrimp.
Provided by Sackville
Categories Low Cholesterol
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Dip the udon noodles in boiling water for 20 to 30 seconds.
- Drain and cool in cold water.
- Mix the noodles, green onion, celery, carrot, and coriander in a large bowl.
- Heat oil in a pan to medium-high.
- Add ginger and garlic and sauté for a couple minutes.
- Be careful not to burn.
- Remove from the heat, and add in the soy sauce, vinegar, sesame oil, and sugar.
- Mix well, and pour over the noodles.
- This is best served cold.
PORK AND UDON NOODLE SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the broiler. Line a rimmed baking sheet with foil. Season the pork with salt and pepper. Mix 1 teaspoon each coconut milk, fish sauce and brown sugar in a small bowl. Rub all over the pork, place on the prepared pan and broil until browned on top, about 7 minutes. Flip and broil until a thermometer inserted into the thickest part registers 145˚, 5 to 8 minutes. Transfer to a cutting board and let rest, 10 minutes. Thinly slice the pork against the grain, then cut the slices into strips.
- Meanwhile, bring a large pot of water to a boil. Microwave the remaining 1/2 cup coconut milk in a microwave-safe bowl to melt any solids, about 30 seconds (do not boil). Stir in the lime juice, chili-garlic sauce and the remaining 2 tablespoons each fish sauce and brown sugar.
- Add the noodles to the boiling water; cook until tender but still chewy, about 30 seconds for fresh and 2 minutes for frozen. Drain and rinse under cold water to cool. Shake off any excess water.
- Toss the noodles, pork, vegetables from the salad kit, bean sprouts and half the coconut dressing in a large bowl; season with salt and pepper. Divide among plates and drizzle with the remaining dressing. Sprinkle with the crunchy toppings from the salad kit and top with the mint and basil; serve with lime wedges.
Nutrition Facts : Calories 550, Fat 14 grams, SaturatedFat 7 grams, Cholesterol 64 milligrams, Sodium 1138 milligrams, Carbohydrate 68 grams, Fiber 8 grams, Protein 37 grams, Sugar 13 grams
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