Thai Pork With Noodles Food

THAI PORK NOODLES

Steps:

• COOK PORK NOODLESRoughly shred bok choy. Dice carrots and capsicum into small pieces. Crush garlic. In a medium-large jug or bowl, dissolve stock powder in the boiling water. Whisk in coconut milk, peanut butter, vinegar, soy sauce and honey.
• Heat 2 teaspoons oil in a large wok on high. Add carrots and capsicum and stir fry for 2-3 minutes, until just tender. Add bok choy and garlic and stir fry for 30 seconds. Remove veggies onto a plate.
• Return wok to heat and add remaining teaspoon oil. Cook mince, breaking up with a wooden spoon, until browned all over. Add curry paste and curry powder; stir fry for 30 seconds.
• Return veggies to wok, stir to combine, then pour in sauce. Bring to a rapid simmer, then add noodle cakes, submerging as much as possible. Cook for 1 minute, then flip and cook for a further 30 seconds. Toss to combine.
• SERVERoughly chop peanuts and coriander, if using. Divide pork noodles between individual serving bowls. Top with peanuts and coriander. Cut lime into wedges, if using, and squeeze over noodles.

THAI PORK AND NOODLES

Steps:

• Place the pork in the freezer about 10 minutes to make it easier to slice. Soak the noodles in very hot water until just tender, about 10 minutes; drain. Snip the noodles with scissors into shorter lengths. Cut the frozen pork crosswise into 1/4-inch-wide strips.
• Puree the cilantro, lime zest and juice, ginger, garlic, jalapenos, shallots, fish sauce, brown sugar and 1 tablespoon water in a food processor until smooth, scraping down the processor as needed.
• Heat 3 tablespoons peanut oil in a large skillet over high heat. Add half the cilantro mixture and stir-fry 1 minute. Add the pork and stir-fry until no longer pink, 2 to 3 minutes. Transfer the pork with a slotted spoon to a plate. Add the remaining 1 tablespoon peanut oil to the skillet; add the green beans and stir-fry until tender, 4 to 5 minutes. Add the noodles, pork and 2 tablespoons of the remaining cilantro mixture. Cook, tossing with tongs, until heated through, about 2 minutes. Stir in the remaining cilantro mixture to taste.

THAI-STYLE PORK NOODLE BOWL

Steps:

• Bring a large pot of lightly salted water to a boil. Cook noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 2 minutes. Drain and set aside.
• Meanwhile, combine soy sauce, honey, and fish sauce in a small bowl until blended; set aside.
• Heat a large nonstick skillet over medium heat for 1 to 2 minutes. Pour in vegetable oil. Add curry paste, garlic, and ginger paste; cook until fragrant, about 1 minute. Add coconut milk in intervals, stirring as you pour it in to keep the sauce from separating.
• Add pork strips, carrots, and snap peas and cook until pork is cooked through, about 5 minutes. Add drained noodles to the skillet, then add soy sauce mixture. Simmer until sauce has thickened, 4 to 5 minutes.
• Divide pork and noodle mixture among serving bowls and top with cilantro, lime zest, and juice. Serve immediately.

TANGY THAI PORK WITH NOODLES

Steps:

• Combine hoisin sauce, soy sauce, lemon juice, honey, cornstarch, sesame oil and red pepper flakes.
• Add pork, marinate while preparing pasta and vegetables or up to overnight.
• Cook spaghetti or rice noodles according to package directions, drain.
• Heat 1 tsp oil in large nonstick skillet over medium-high heat. Saute garlic for 1-2 minutes.
• Add vegetables and saute until crisp-tender (about 5 minutes).
• Remove vegetables from skillet and keep warm.
• Add remaining oil and pork mixture to skillet. Cook until pork is nicely browned.
• Return vegetables to skillet, heat through and serve.

THAI PORK CHOPS AND SESAME NOODLES

Steps:

• In small bowl, whisk together soy sauce, cornstarch, sugar, salt and pepper.
• Place in plastic bag and add pork.
• Seal and turn to coat.
• Chill for 1 hour, or up to overnight.
• Cook noodles according to package directions.
• Drain well and toss with onions, sesame oil, salt and pepper flakes.
• Meanwhile, heat skillet over medium high heat, add peanut oil, snow peas and carrots, cook, tossing frequently, about 5 minutes until crisp tender and set aside.
• Add one more tablespoon oil and sear pork chops, about 2 to 3 minutes per side, or until done.
• Add vegetables back to pot and toss to coat.
• Serve over noodles.

THAI PORK AND NOODLE SOUP

Steps:

• Heat the oil in a large saucepan over medium-high heat. Add the scallion whites, garlic, and ginger and cook, stirring, until fragrant, about 30 seconds. Add the pork and cook, breaking it up with a spoon, until browned and cooked through, 6 to 8 minutes. Add the mushrooms and 1/2 teaspoon salt and cook, stirring frequently, until tender, 2 to 3 minutes more.
• Add the broth, fish sauce, and 2 cups water to the saucepan and bring to a boil. Add the wonton wrappers, reduce heat, and simmer until tender, 1 to 2 minutes. Stir in the lime juice. Serve with the scallion greens, chili peppers, cilantro, and lime wedges.

THAI PORK PATTIES WITH SWEET CHILLI & NOODLES

Steps:

• Heat the grill. In a bowl, mix together the pork, garlic, lemongrass, fish sauce and half the coriander. Season with pepper. Mix well and form into 8 patties. Rub each one with the oil and a sprinkling of sugar, then place on a rack in a baking tray.
• Grill the patties for 3 mins each side until golden brown. Meanwhile, in a large bowl, cook the rice noodles following pack instructions. Drain the warm noodles and serve with the patties, chopped spring onions, remaining coriander and a drizzle of sweet chilli dipping sauce.