Sauteed Pork With Chinese Egg Noodles Food

CITRUS PORK WITH EGG NOODLES

Steps:

• Add pasta to the boiling water, cook until al dente
• Cook the carrots in the broth mixture: While the pasta is cooking, add the carrots to the skillet you used to cook the pork. Pour all but the reserved broth mixture over the carrots. Bring to a boil and reduce the heat to medium. Cook 7-8 minutes.
• Add the green onions and ginger: Bring everything to a boil and simmer for 1 more minute.

BUTTERED EGG NOODLES

Steps:

• Cook 12 ounces wide egg noodles in salted boiling water until al dente. Transfer 1/4 cup cooking water to a skillet. Stir in 4 tablespoons butter, one at a time. Add some chopped parsley and/or dill, a squeeze of lemon juice, and salt and pepper. Drain the noodles and toss with the sauce.

SAUTEED PORK WITH CHINESE EGG NOODLES

Steps:

• Marinate strips of pork in a mixture of half a teaspoon garlic, one tablespoon soy sauce, sherry, cornstarch and one tablespoon sesame oil for one hour. Heat four quarts salted water for noodles.
• Heat peanut oil in wok or heavy frying pan. Stir-fry scallions, ginger and remaining garlic two to three minutes. Meanwhile, put noodles into boiling water, cook three minutes or until al dente. Drain and place in heated serving bowl with tablespoon of sesame oil to prevent sticking.
• Add pork to scallions and ginger and stir-fry until lightly browned (two to three minutes). Add asparagus and spinach and cook until spinach wilts.
• Add orange juice, deglaze cooking juices. Stir in hoisin sauce and remaining soy sauce. Put pork mixture on top of noodles and serve.

PORK AND NOODLE SKILLET DINNER

Steps:

• Trim fat from pork and cut into thin, bite sized strips.
• Cook pork and onion in oil in a 12 inch skillet over medium high heat.
• for 3-4 minutes.
• Stir in all remaining ingredients and bring to boil.
• Reduce heat to simmer; Cover and cook for 12-15 minutes, or until noodles are tender.

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.

CHINESE PORK WITH NOODLES

Steps:

• Add carrots,celery,leek,rotel tomatoes,diced tomatoes,mushrooms,pork tenderloin,red wine,worcestershire sauce and chinese five spice powder to crock pot.
• Stir.
• Cook on high for 4 hours or until pork tenderloin is tender, on low setting appox 6-7 hours.
• Cook egg noodles according to package directions.
• Serve pork and vegetables over egg noodles.

PORK CHOPS AND NOODLES

Steps:

• Season chops as you would normally season your meat.
• Brown chops under broiler 20 minutes or in non-stick skillet, just until brown.
• Place in Crockpot.
• In large bowl, combine all other ingredients except egg noodles.
• The sauce should resemble the thickness of gravy to adhere to the noodles.
• Pour sauce over pork chops in the Crockpot.
• Be sure chops are covered by the sauce.
• Cook on low 8-10 hours.
• Serve over bed of egg noodles.
• *Originalcooks notes: I used 8 chops to ensure leftovers.
• You can use 4, but you will be left with a lot of sauce.

SAUTEED PORK WITH GINGER & GARLIC

Steps:

• Cut the pork into 2 inch pieces.
• Combine soy, sake, ginger and garlic.
• Marinate the meat in this mixture (for no more than 15 minutes or it will toughen).
• Heat the oil in a large frypan, and saute the drained pork over a high heat until slightly brown; then turn and saute at medium heat.
• Add the reserved marinade, and cook for 1-2 minutes.
• Serve with rice, and sauteed Asian vegetables.
• *Wealso use this marinade for chicken for the BBQ.