RICE NOODLES WITH PORK AND GINGER VEGETABLES
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cook the noodles as the label directs, then drain and rinse under cold water. Meanwhile, season the pork generously with salt and pepper; set aside. Whisk the chicken broth and cornstarch in a medium bowl; set aside.
- Heat a large nonstick skillet over high heat. Add 1 tablespoon vegetable oil, then add the pork and stir-fry until lightly browned, about 5 minutes; transfer to a bowl. Add the remaining 1 tablespoon vegetable oil to the pan, then add the scallion whites, ginger and garlic; reduce the heat to medium and cook, stirring, 2 minutes.
- Add the vegetables to the skillet and cook, stirring occasionally, until they start softening, about 2 minutes. Add the broth mixture and 1 teaspoon salt; bring to a boil. Cook, stirring occasionally, until the sauce thickens slightly and the vegetables are crisp-tender, about 3 minutes.
- Return the pork to the skillet along with the noodles and stir to warm through. Remove from the heat and stir in the scallion greens, herbs and lime juice.
Nutrition Facts : Calories 410, Fat 10 grams, SaturatedFat 2 grams, Cholesterol 55 milligrams, Sodium 540 milligrams, Carbohydrate 55 grams, Fiber 3 grams, Protein 22 grams, Sugar 2 grams
PORK & RICE NOODLE SOUP
My husband and I are crazy for the Korean noodle bowls at our favorite restaurant. I created this recipe to enjoy the same flavors in a quick and easy meal. You can find rice noodles in the Asian section of the grocery store.-Lisa Renshaw, Kansas City, Missouri
Provided by Taste of Home
Categories Lunch
Time 6h45m
Yield 8 servings (3 quarts).
Number Of Ingredients 11
Steps:
- In a 5-qt. slow cooker, combine the first six ingredients. Cook, covered, on low 6-8 hours or until meat is tender., Add rice noodles, pepper strips and water chestnuts; cook 30-35 minutes longer or until noodles are tender. If desired, skim soup. Just before serving, stir in cilantro and lime juice.
Nutrition Facts : Calories 380 calories, Fat 23g fat (18g saturated fat), Cholesterol 49mg cholesterol, Sodium 677mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 1g fiber), Protein 20g protein.
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.
PORK NOODLE SOUP
My daughter created this soup when she needed to use up some leftover pork. You can use more water for a thinner soup or less water for a noodle dish. It's good with mushroom flavored ramen noodles, too. -Eleanor Niska, Twin Falls, Idaho
Provided by Taste of Home
Time 30m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 12
Steps:
- In a Dutch oven, saute celery and onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the water, asparagus, cabbage, parsley, tarragon and cayenne if desired. Bring to a boil., Coarsely crush the noodles. Add the noodles with the contents of the seasoning packets to the pan. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until the noodles and vegetables are tender. Add pork; heat through.
Nutrition Facts : Calories 116 calories, Fat 5g fat (2g saturated fat), Cholesterol 25mg cholesterol, Sodium 205mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 9g protein.
PORK NOODLE SOUP WITH GINGER AND TOASTED GARLIC
This soup, based mostly on pantry staples, can be made with a variety of proteins, noodles and greens depending on what you have on hand. Snow pea leaves are exceptional here, which can be found in many Asian grocers year-round, but spinach, Swiss chard or other dark leafy green would work well. Don't skip the raw onion, the soup's finished complexity depends on it.
Provided by Alison Roman
Categories dinner, weekday, noodles, soups and stews, main course
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Heat vegetable oil in a large, heavy-bottomed pot over medium.
- Add garlic and cook, stirring occasionally, until the slices become nicely toasted and golden brown, 2 or 3 minutes. Using a slotted spoon, remove garlic and set aside.
- Add pork and red-pepper flakes to the pot, and season with salt and pepper. Cook, using a wooden spoon or spatula to break up large pieces, until the pork is well browned and in small bite-size pieces, 5 to 8 minutes.
- Add chicken broth, soy sauce and 4 cups water. Bring to a simmer and cook for about 5 to 8 minutes or so, until the pork is very tender and the broth tastes impossibly good. (Give it a taste and season with salt, pepper, red-pepper flakes and soy sauce, if you want.) Add pea leaves, half of the onion slices, and all of the ginger. Stir to wilt the leaves.
- To serve, ladle soup over noodles and top with remaining onion, cilantro and toasted garlic.
DELICIOUS PORK AND NOODLES
This is the simplest pork and noodles recipe I know. It takes only 5 ingredients - two of which are salt and pepper. My kids LOVE this!! You'll be amazed at how good this is. I cook the meat in my crockpot, but my mom has always done it on the stovetop. I never believed her when she said it was flavored basically with salt, pepper and beef broth. I thought I was so smart and added spices and garlic, but I found that nothing I tried was as good as her version. As they say, mother knows best....uuggghhh!
Provided by Aggiezoey
Categories One Dish Meal
Time 4h5m
Yield 6-8 serving(s)
Number Of Ingredients 5
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.
PORK AND NOODLES
"My family loves this mixed medley with its hint of ginger. Even my 3-year-old asks for seconds," Jacquelynn McCown reports from Palm Beach Gardens, Florida.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 12
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.
Nutrition Facts :
LONG RICE NOODLE SOUP PORK OR CHICKEN
My dad used to make a variation of this soup when I was a little girl. I think this was just one of his made up recipes as my dad never completely followed any recipe. It is a great main course soup and is quick, tasty, and easy to make. Pork can be substituted with chopped chicken. Hamburger is not recommended since it has little flavor. Also, try to get Asian dried shitake mushrooms, as the organic shitake mushrooms lack flavor.
Provided by mom2b2g
Categories < 4 Hours
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Before you start cooking, take the dried shitake mushrooms and long rice noodles and place both in a bowl of warm water. Let these soak for about 15-20 minutes until they are soft.
- While these are soaking, brown ground pork, minced garlic, and garlic salt in a large pot on medium heat. Do not drain.
- Once pork is cooked, add the cans of chicken broth to the pot. Start with four cans and if you prefer your soup thinner add a few more. Keep in mind that the long rice will soak up some of the soup. Bring this to a boil before adding other ingredients.
- Take softened long rice noodles out of the warm water and add to the pork/chicken broth. Also take the softened shitake mushrooms and cut off the stems and slice into 1/4" strips and add to broth. Cover pot and cook on medium heat for another 30 minutes. Stir soup periodically during this time.
- Now add the water chestnuts and bamboo shoots into broth and cook another 10 minutes uncovered.
- Take the eggs and crack these directly into the broth and mix the broth quickly with a spoon. This will scramble the eggs into the soup.
- This is now the time to taste your broth and add salt and pepper to taste. Just keep in mind that the flavors get more intense the next day.
Nutrition Facts : Calories 404.5, Fat 19.6, SaturatedFat 7, Cholesterol 116.5, Sodium 978.4, Carbohydrate 33.8, Fiber 3, Sugar 4.1, Protein 23.3
RICE NOODLES WITH SEARED PORK, CARROTS AND HERBS
Vietnamese-style marinated pork chops are often served whole with rice noodles, herbs and a dipping sauce. This version mixes all the components, infusing the noodles, sliced meat and vegetables with the sauce and keeping the noodles tender even after a day in the fridge. Dark, robust maple syrup takes the place of the traditional dark caramel in a nod to autumn (and as a weeknight shortcut to save you the hassle of browning sugar). The pork takes only a few minutes to cook, the noodles about 3, so this whole dish comes together really fast.
Provided by Genevieve Ko
Categories dinner, lunch, quick, weekday, weeknight, noodles, main course
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Whisk the fish sauce, syrup, 1 tablespoon oil, and 1/2 teaspoon pepper in a large bowl. Stir in the shallots, chile and garlic. Transfer 2 tablespoons liquid to a large shallow dish and add the pork. Turn to evenly coat and let stand until ready to cook.
- Stir the lime juice into the sauce in the bowl. Add the carrots and toss until evenly coated. Let stand.
- Bring a large saucepan of water to a boil. Meanwhile, heat a large skillet over medium-high heat. Season the pork with salt and pepper. Heat the remaining tablespoon oil in the skillet and swirl to coat the bottom. Add the pork and cook, turning once, until seared and just rosy in the center, 2 to 4 minutes per side. Transfer to a plate and let stand.
- Put the noodles in the boiling water, stir well, and remove from the heat. Let stand until softened, 3 to 5 minutes. Drain very well, then transfer to the sauce in the bowl. Toss until evenly coated.
- Cut the pork into thin slices and add to the noodles with any accumulated juices. Toss well. Toss in the herbs until well mixed. The mixture may look a bit soupy. As it sits and cools, the noodles will absorb the liquid. Serve hot, warm, at room temperature or cold, with more herbs and lime wedges.
Nutrition Facts : @context http, Calories 452, UnsaturatedFat 7 grams, Carbohydrate 50 grams, Fat 15 grams, Fiber 3 grams, Protein 29 grams, SaturatedFat 2 grams, Sodium 1413 milligrams, Sugar 12 grams, TransFat 0 grams
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
CHINESE STYLE NOODLE AND PORK SOUP
Make and share this Chinese Style Noodle and Pork Soup recipe from Food.com.
Provided by C and Ds Mommy
Categories Clear Soup
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
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.
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- In a large pot of boiling, salted water, cook the linguine until just done, about 12 minutes. Drain the pasta. Rinse with cold water and drain thoroughly.
- Meanwhile, in another large pot, heat the oil over moderate heat. Add the pork, scallions, and ginger and cook, stirring occasionally, for 2 minutes.
- Add the tomatoes, fish sauce, salt, water, and broth. Bring to a boil. Reduce the heat and simmer until the pork is just done, about 10 minutes. Stir the cooked linguine, bean sprouts, and lime juice into the soup. Ladle into bowls, top each serving with some of the cucumber and herbs, and serve with the lime wedges.
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