SCALLION NOODLES WITH PORK
Steps:
- In a pot of water, cook noodles but remove and drain while they still have a bit of chew to them. This type of noodle cooks very fast so stay with them. Immediately rinse under cold water and hold until the end of the recipe.
- Prepare all ingredients, cut and measured, before beginning.
- In a heavy steel wok (not nonstick), place 1/3 cup of the oil and bring heat to medium high.
- Once shimmering hot, add scallion whites and cook until brown and charred, about 5-7 minutes. Use a slotted spoon and remove to a bowl.
- Add half the scallion greens and again cook until brown and charred, about 4-6 minutes. Use a slotted spoon and remove to the same bowl. Save rest of greens for garnish.
- The whites and greens will cook down to almost nothing but will impart a great deal of flavor into the oil.
- Add the ginger, garlic, jalapeno and carrot and cook for about three minutes until starting to brown. Add to the same bowl.
- Add the remaining two tablespoons of oil and raise the heat to high.
- Once hot, add the pork and cook to remove pink, but continue to cook until the liquid evaporates and the meat starts to brown. Keep scraping the bottom. Eventually the pieces will stop sticking and begin to char and brown. The whole process for the pork is 10-15 minutes depending on how hot your wok can get. You want the pork to be heavily browned.
- Lower heat to medium and add the sugar and soy, scraping up any bits from the bottom.
- Add the bowl of cooked vegetables and the rinsed noodles (if the noodles are stuck together, rinse again before adding) and toss to heat through.
- Remove from heat and serve with the remaining scallion tops (sliced or chopped).
Nutrition Facts : ServingSize Servings, Calories 542 calories, Sugar 7.5 g, Sodium 613.5 mg, Fat 35.5 g, SaturatedFat 7.9 g, TransFat 0 g, Carbohydrate 38.4 g, Fiber 4.7 g, Protein 20.4 g, Cholesterol 54.5 mg
HOT SESAME NOODLES WITH SCALLIONS AND PORK
Swap in any kind of ground meat and any kind of vegetable for this saucy, clean-out-your-pantry rice noodle stir-fry.
Provided by Anna Stockwell
Categories Ginger Garlic Vinegar Sesame Oil Ground Beef Carrot Zucchini Pea Green Onion/Scallion Noodle Dinner Party Gameplan Kitchen Organization Wheat/Gluten-Free Beef Pork
Yield 4 servings
Number Of Ingredients 14
Steps:
- Whisk ginger, garlic, tahini, soy sauce, mirin, vinegar, and ¼ cup sesame oil in a medium bowl until smooth; set sauce aside.
- Heat vegetable oil in a large skillet over high. Break up meat into pieces with your hands and scatter in an even layer across skillet. Cook, undisturbed, until well browned underneath, about 5 minutes; season with 1/2 tsp. salt. Continue to cook, breaking up with a wooden spoon or spatula, until cooked through, about 2 minutes. Add carrots and white and pale green scallion parts; season with 1/2 tsp. salt. Cook, stirring constantly, until combined and warmed through, about 1 minute.
- Meanwhile, place noodles in a large pot of boiling salted water. Immediately remove pot from heat and let noodles sit until tender, 5-10 minutes, depending on their shape. Drain and transfer to a large bowl
- Pour reserved sauce and 1/2 cup hot water into skillet and reduce heat to medium. Cook, stirring constantly, just until sauce starts to bubble and is smooth, about 1 minute. Pour over noodles in bowl and toss to coat, adding more hot water if needed to loosen sauce.
- Divide noodle mixture among bowls. Top with sliced scallion greens, sesame seeds, and/or seaweed, if desired. Drizzle with sesame oil before serving.
SCALLION NOODLES WITH GROUND PORK
The Shanghainese dish called cong you ban mian combines wheat noodles with fried scallions, the flavorful oil leftover from getting the scallions, and soy sauce. Impressively strong flavor from free ingredients. There's sure prepping of the slivered scallions but it's key to the result. One fried, they mix well with the noodles. Ground pork makes it a main course and I've added bok choy blanched in the pasta water. Asian noodles about the size of spaghetti work as do non-instant ramen and thin lo mein. The optional chiles are non-traditional. Remember to reserve half the fresh scallions for the end. And don't stir the scallions or peel too often or they'll take longer to brown.
Provided by StevenHB
Categories Chinese
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat water for the pasta. As it heats, cut the scallions into 2-3" slivers, separating the whites and greens.
- Cook the noodles, drain, and rinse with cold water until cool.
- In a large skillet or wok, heat the oil to shimmering. Add and cook the scallion whites until golden brown, 5-7 minutes. Add 1/2 of the greens and cook until well browned and crisping, 5-8 minutes longer. Remove scallions but not the oil, and reserve in a bowl.
- Add the pork, breaking it up into small pieces,stirring infrequently until well browned and crisp, 5-7 minutes. Add the soy sauce and sugar, bring to a simmer, and scrape uo anything that has stuck to the pan/wok.
- ti.
- Reduce to low, add the bok choy, if using, and the noodles and fried scallions. Toss to combine and reheat the noodles. Remove from heat and add the reserved fresh scallions and salt, if needed (I didn't).
- Serve in individual bowls, topped with a few chile slices, if desired.
Nutrition Facts : Calories 724.5, Fat 40.5, SaturatedFat 6.7, Cholesterol 40.9, Sodium 1383.5, Carbohydrate 68.3, Fiber 3.8, Sugar 13.4, Protein 22.4
SPICY SICHUAN NOODLES WITH GROUND PORK
For this recipe, we prefer fresh Chinese noodles with a width between linguine and fettuccine. If you are using Asian sesame paste that has a pourable rather than spreadable consistency, use only 1 cup of chicken broth. Don't hesitate over this dish because of the list of ingredients. Just follow the all-important basic drill which streamlines all Chinese recipes. They always have several clusters of ingredients. You mix each of them together and end up with maybe three or four little bowls that will come together in literally minutes. First, read through the recipe. Then gather all the ingredients in one place. Mix together the different elements. Finally, when you are ready, cook. From The Best of America's Test Kitchen 2009: The Year's Best Recipes, Equipment Reviews, and Tastings (America's Test Kitchen, Brookline, MA, 2008). Copyright 2008 by the Editors at America's Test Kitchen.
Provided by Vic Sams
Categories Asian
Time 1h
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Bring 6 quarts water to a boil in a large stockpot for the noodles.
- Meanwhile, toss the pork with 1 tablespoon of the soy sauce, rice wine, and a pinch of pepper to combine and set aside. In a separate bowl, whisk the remaining 2 tablespoons soy sauce, oyster sauce, sesame paste, vinegar, and a pinch of pepper together until smooth, then whisk in the broth; set aside.
- Heat the vegetable oil in a 12-inch skillet over high heat until shimmering. Add the pork mixture and cook, breaking up the meat with a wooden spoon, until the pork is in small, well-browned bits, about 5 minutes. Stir in the garlic, ginger, and pepper flakes and cook until fragrant, about 30 seconds. Stir in the broth mixture, bring to a boil, then reduce to a simmer over medium-low heat and cook until slightly thickened, about 3 minutes. Off the heat, stir in the sesame oil; cover and set aside.
- While the sauce simmers, stir the noodles into the boiling water and cook, stirring constantly, until the noodles are tender, about 4 minutes for fresh noodles or 10 minutes for dried linguine. Drain the noodles, divide them among individual bowls, then ladle a portion of the sauce over the top. Sprinkle with the scallions, the bean sprouts and ground Szechuan peppercorns, if using, and serve.
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