Stir Fried Pork And Greens With Noodles Food

PORK AND NOODLE STIR-FRY

Steps:

• Cook the noodles as the label directs, then drain and rinse under cold water. Meanwhile, toss the pork with 1/4 teaspoon salt, pepper to taste and 2 tablespoons cornstarch in a bowl. Whisk the chicken broth and the remaining 1 tablespoon cornstarch in another bowl.
• Heat a large nonstick skillet over high heat. Add 1 teaspoon vegetable oil, then add the pork and stir-fry until lightly browned, about 5 minutes; transfer to a bowl. Add the remaining 3 teaspoons vegetable oil to the pan, then add the scallion whites, ginger and garlic; reduce the heat to medium and cook, stirring occasionally, 2 minutes. Stir in the vegetables and 3 tablespoons water and cook, stirring occasionally, until the vegetables are crisp-tender, about 4 minutes. Add the broth mixture to the pan and bring to a boil; cook, stirring occasionally, until slightly thickened, about 5 minutes.
• Return the pork to the skillet along with the noodles, lime zest and 1/4 teaspoon salt and stir to heat through. Stir in the scallion greens. Divide among bowls and serve with lime wedges.

STIR-FRIED PORK AND GREENS WITH NOODLES

Steps:

• Fill a large pot with water, and bring to a boil. Fill a bowl with ice water. When the water comes to a boil, salt generously and add the greens. Cook the greens 1 to 2 minutes, until just tender, and transfer with a slotted spoon or deep-fry skimmer to the ice water. Drain and squeeze out the water (you don't have to squeeze them completely dry). Chop coarsely.
• Cook the noodles. Bring the water in the pot back to a boil, add the noodles, and stir to separate the strands. Add a couple of tablespoons cold water, just so the water doesn't boil over. Boil somen noodles for two minutes, rice vermicelli for five to seven minutes, until tender. Drain and rinse with cold water. Place in a bowl of cold water, then drain and toss with the sesame oil. Set aside.
• Heat a large, heavy skillet or wok over high heat until hot enough to evaporate a drop of water on contact. Add 1 tablespoon of the oil, swirl to coat the pan, and reduce the heat to medium-high. Add the pork, and stir-fry for two to three minutes, until the meat is cooked through and there are no longer any traces of pink.
• Add the remaining oil, ginger and garlic, and stir-fry until fragrant and beginning to color, about 20 to 30 seconds. Stir in the greens, noodles, soy sauce and stock or water. Stir together until heated through, and serve.

PORK AND NOODLE STIR-FRY

Steps:

• Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs. Drain and rinse under cold water until cooled. Drain well and transfer to a large bowl. Toss with 2 teaspoons each chili sesame oil and vegetable oil.
• Combine the pork with the scallion whites, ginger, 1 tablespoon soy sauce and the remaining 1 teaspoon chili sesame oil in a medium bowl. Combine the remaining 3 tablespoons soy sauce, the mirin, rice vinegar and 1 tablespoon water in a small bowl.
• Heat the remaining 2 teaspoons vegetable oil in a large nonstick or cast-iron skillet over high heat. Add the pork mixture and cook, breaking up the meat with a wooden spoon, until browned, about 5 minutes; transfer to a large bowl, leaving any drippings in the skillet. Return the skillet to high heat and add the carrots and snow peas. Cook, stirring, until crisp-tender, about 3 minutes. Add the vegetables to the pork. Add the noodles to the skillet and cook, stirring, until warmed through, about 2 minutes. Add the soy sauce mixture and cook, stirring, until the noodles are coated.
• Return the pork and vegetables to the skillet and toss to combine; season lightly with salt. Divide among bowls. Top with the scallion greens and serve with more chili sesame oil.

STIR-FRIED LO MEIN NOODLES WITH PORK AND VEGETABLES RECIPE

Steps:

• Bring a pot of salted water to a boil and cook noodles according to package directions, stirring regularly with tongs or long chopsticks, until al dente and separated. Drain noodles and set aside.
• Trim pork of excess fat and cut into thin strips, about 1/4 inch wide by 2 inches long. In a bowl, stir together baking soda and 1/2 cup cold water. Add pork, stir until thoroughly coated, then let stand at room temperature for 15 minutes.
• Meanwhile, in a medium bowl, whisk together sugar, soy sauce, oyster sauce, vinegar, sesame oil, wine, fish sauce, and cornstarch until sugar is dissolved. Set sauce aside.
• Drain pork well, rinse with cold water, then pat dry with paper towels. Add pork back to rinsed and dried bowl. Stir in 2 tablespoons (15ml) of the sauce and mix well.
• In a wok or large cast iron skillet, heat 1 tablespoon (15ml) neutral oil over medium-high heat until shimmering. Add ginger, garlic, and white scallion pieces and stir-fry for 30 seconds. Increase heat to high and add purple cabbage, Chinese broccoli (or Napa cabbage), and carrots. Cook, stirring and tossing, until vegetables are charred in spots and just softened, 3 to 5 minutes. Transfer to a plate.
• Add 1 tablespoon (15ml) neutral oil to wok or skillet and heat over high heat until smoking. Add pork, spreading it out in a single layer, and let cook on one side until crisp and brown, 2 to 3 minutes. Continue to cook, stirring and tossing, until just cooked through, about 1 minute longer. Transfer to plate with vegetables.
• Wipe out wok or skillet, then add remaining 1 tablespoon (15ml) neutral oil and heat over high heat until smoking. Add noodles and cook, tossing and stirring, until hot.
• Add remaining sauce, vegetables, and pork to noodles and toss well over heat to combine. Transfer lo mein to a platter and sprinkle sliced green scallions all over, along with sesame seeds, if using. Serve right away, passing sambal oelek at the table if desired.

PORK NOODLE STIR-FRY

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.

STIR-FRIED PORK WITH GINGER & HONEY

Steps:

• Bring a pan of salted water to the boil and cook the noodles following pack instructions. Meanwhile, mix the cornflour with 1 tbsp water, then stir in the soy sauce and honey, and set aside.
• Heat the oil in a wok over a high heat. Add the pork and cook for 2 mins until browned all over. Add the ginger, garlic, pepper and mangetout, and cook for a further 2 mins. Reduce the heat, then add the soy and honey mixture, stirring and cooking until the sauce bubbles and thickens. Divide the drained noodles between 2 bowls. Top with the pork and vegetables, and finish with a sprinkling of sesame seeds.

STIR-FRIED PORK AND SUGAR SNAPS WITH SOBA NOODLES

Steps:

• 1. In a bowl, combine 1.5 tablespoons of the soy sauce and the cornstarch and stir to dissolve the cornstarch. Mix 1.5 teaspoons of the sesame oil. Add the pork and a generous amount of pepper and stir to coat. Let marinate for 15-30 minutes.
• 2. Meanwhile, in a small bowl combine the remaining 2 tablespoons of soy sauce, remaining 1 tablespoons of sesame oil, the vinegar, and sugar and stir to dissolve the sugar. Set aside.
• Bring a large pot 3/4 full of water to a boil. Add the sugar snap peas and cook until just tender crips, about 4 minutes. Using a slotted spoon, transfer peas to a bowl. Add the noodles to the boiling water and cook until just tender, stirring occasionally, about 4 minutes. Drain the noodles, and then return to the pot. Add 1/2 of the sauce to the noodles and stir to coat. Mix in the sugar snaps and all but 2 tablespoons of green onions. Cover to keep warm.
• In a large nonstick frying pan over medium-high heat, warm the peanut oil. Add the ginger and pepper flakes and stir until fragrant, about 5 seconds. Add the pork and separate the pieces. Stir constantly just until the pork is cooked through, 2-3 minutes. Add the remaining sauce and stir until the sauce thickens, about 30 seconds. Immediately add the pork and sauce to the noodles, and then toss to coat. Divide the noodles between 2 warm plates. Sprinkle with the remaining green onions and serve right away.

MUSTARD GREENS WITH PORK, STIR-FRIED

Steps:

• Leaving the greens tied in a bunch, cut off half an inch of stem and chop the greens into three-inch lengths, separating stems from leafy part. Slice the pork thin, then shred.
• Combine the cornstarch, sherry and sugar and mix well. Add the oyster and soy sauces and set aside.
• Heat the oil in a wok or skillet. Add the ginger, garlic and scallions and stir-fry for 30 seconds. Add the pork and stir-fry for one minute. Add the mustard green stems and stir-fry for one minute. Add the leaves and stir-fry for 30 seconds, then add the sauce. Stir-fry for a few more seconds until well mixed. Serve immediately.

BROCCOLI-PORK STIR-FRY WITH NOODLES

Steps:

• Cook linguine according to package directions; drain and keep warm. Whisk cornstarch into soy sauce and broth until smooth; stir in green onions., In a large nonstick skillet, heat oil over medium-high heat; stir-fry pork 3 minutes. Add ginger and garlic; cook and stir until pork is browned, 2 minutes. Remove from pan., Add broth mixture to skillet; bring to a boil. Cook and stir until thickened, 1-2 minutes. Add broccoli; reduce heat. Simmer, covered, until broccoli is crisp-tender, 5-8 minutes. Stir in pork; heat through, 2-3 minutes., Serve over linguine; sprinkle with sesame seeds.