Pork Bok Choy Udon Soup Food
PORK & BOK CHOY UDON SOUP
While traveling in Thailand, my husband sampled a local version of this tasty soup from street vendors. We have tried many variations, and this comes the closest to his recollection. We double the recipe so we have lots of leftovers. -Donna Noecker, Plano, Texas
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings 2-1/4 quarts.
Number Of Ingredients 8
Steps:
- Cook noodles according to package directions; drain and rinse with water. Meanwhile, in a Dutch oven, combine bok choy, pork, broth, soy sauce, ginger and garlic; bring just to a boil. Reduce heat; gently simmer, uncovered, 5-7 minutes or just until bok choy and pork are tender., Add noodles to soup. Serve immediately. If desired, sprinkle with green onions and serve with chili sauce.
Nutrition Facts : Calories 225 calories, Fat 4g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 1309mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 3g fiber), Protein 25g protein.
SLOW-COOKER PORK WITH NOODLES
Provided by Food Network Kitchen
Time 8h20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the chicken broth, soy sauce, rice wine, brown sugar, garlic, ginger, star anise and 1/2 teaspoon salt in a 5-to-6-quart slow cooker. Add the pork, then cover and cook on low 8 hours.
- Add the bok choy to the slow cooker; cover and cook about 20 more minutes.
- Add the noodles to the slow cooker, making sure they are submerged. Cover and cook 10 more minutes.
- Remove the pork from the slow cooker and shred the meat. Divide the pork, bok choy and noodles among bowls, then ladle in some of the broth. Sprinkle with the cilantro.
PORK AND BOK CHOY STIR FRY
I was very excited when this recipe of mine got "runner up" status in one of Taste of Home's Light & Tasty's contests in 2004. It's a great and easy recipe to prepare. Serve over rice or noodles.
Provided by Parsley
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a mixing bowl, combine cornstarch and sugar. Stir in white wine and soy sauce until smooth; set aside.
- In a large nonstick skillet or wok, stir fry pork in canola oil until lightly browned. Add carrots, garlic and ginger; stir-fry for 2 minutes.
- Add bok choy to skillet and stir-fry until bok choy is wilted.
- Stir soy sauce mixture and add to skillet. Bring to a boil; cook and stir 2 minutes or until sauce is thickened.
- Serve with rice or noodles.
BOK CHOY PORK SOUP
This is a family favorite dish that was pass down to me by my late mother. She was raised on this during the late 40's early 50's when money was little & food was less. It is a perfect soup for any cold wet raining day & it is very filling
Provided by Vanessa Marie Milare
Categories Other Main Dishes
Time 1h
Number Of Ingredients 9
Steps:
- 1. 1st slice & rinse the bok choy. Drain well & place in a large pot. sprinkle in a little of the salt & pepper. Then drizzle over some of the oyster sauce, ginger root & 1/2 of the bay leaf. Slightly cook over low heat.
- 2. Slice the boneless pork chops into thin bite size stripes. In a medium size frying pan over medium heat add in the pork, salt, pepper & the 1/2 of the bay leaf. Fry just until no more pink in color.
- 3. In the pot just before the bok choy is tender add in the broth & pork. Let simmer over low heat for 30 minutes. Stirring every so often. Bring to a little boil.
- 4. Serve in serving bowl. Eat alone or ladle over rice.
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Cook noodles according to package directions; drain and rinse with water. Meanwhile, in a Dutch oven, combine bok choy, pork, broth, soy sauce, ginger and garlic; bring just to a boil. Reduce heat; gently simmer, uncovered, 5-7 minutes or just until bok choy and pork are tender. Add noodles to soup.
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