Twice Cooked Noodles With Stir Fried Pork In Hoisin Sauce Food

HOISIN PORK STIR FRY

Steps:

• Mix the sliced pork, 1 tablespoon hoisin sauce, and 1 tablespoon cornstarch together in a bowl. Set aside. Combine the remaining 2 tablespoons hoisin sauce, chicken broth, and 1 tablespoon cornstarch with rice vinegar, sugar, and cayenne pepper in small bowl. Set aside.
• Heat the sesame oil in a skillet over medium-high heat. Stir in the pork; cook and stir until the pork begins to brown, about 5 minutes. Add the garlic and ginger; cook and stir until fragrant. Mix in the carrot, bell pepper, and water chestnuts, cooking until the carrots are tender. Stir in the reserved hoisin sauce mixture and continue cooking and stirring until the flavors are combined, about 3 minutes.

ASIAN STIR-FRY PORK AND NOODLES

Steps:

• Cook the pasta in boiling water until just tender then drain and place in a bowl.
• Place the strips of pork into a bowl.
• In another bowl whisk the hoisin sauce with minced garlic, chili flakes, soy sauce rice vinegar, sesame oil and ginger; pour HALF of the mixture over the pork strips, toss to coat then allow to stand for 15 minutes.
• Heat 1 teaspoon vegetable oil in a wok or a large non-stick skillet over medium-high heat.
• Add in the pork and stir-fry for about 2-3 minutes; remove to a bowl.
• Heat 1 tablespoon vegetable oil in the wok or skillet over medium-high heat; add in spinach, water chestnuts, carrot sticks and green onion; saute stirring until the spinach is wilted (about 3 minutes).
• Stir in cooked pasta, pork and the remaining HALF of the hoisin sauce mixture; cook stirring for about 2 minutes or until completely heated through.

HOISIN PORK AND NOODLES

Steps:

• Prepare noodles according to package directions.
• Meanwhile, cut pork crosswise into 1/4-inch thick slices; cut slices in half.
• Heat oil in a large deep nonstick skillet over medium-high heat until hot.
• Add pork, garlic and ginger; stir-fry 3 minutes or until pork is no longer pink.
• Transfer mixture to a bowl; set aside.
• Add bell pepper and snow peas to skillet; stir fry 1 minute.
• Combine broth and cornstarch; mix well.
• Add broth mixture, hoisin sauce and soy sauce to skillet; bring to a boil, stirring constantly.
• Add pork mixture; stir-fry 1 minute or until pork is cooked through.
• Drain noodles; transfer to 6 serving plates.
• Spoon pork mixture over noodles; sprinkle with green onions.
• Garnish with peanuts or cashews, if desired.
• SUBSTITUTION TIP: Use sugar snap peas if snow pea pods are not available.
• NUTRITIONAL INFORMATION:.
• Based on individual serving.
• Calories: 416.
• Total Fat: 10 g.
• Carbohydrates: 49 g.
• Protein: 29 g.

STICKY HOISIN PORK FILLET WITH SESAME GREENS & NOODLES

Steps:

• Heat the oven to 220C/200C fan/gas 7. Brush the hoisin all over the pork and transfer to a foil-lined baking tray. Roast, basting every 10 mins, for 25-30 mins until cooked through. Remove from the oven and leave to rest for 5 mins.
• Meanwhile, cook the egg noodles following pack instructions, drain, then toss with 1 tsp sesame oil to stop them sticking together. Heat the remaining sesame oil in a wok or large frying pan, and fry the greens for 4 mins, adding a splash of water to help soften the stalks. Add most of the spring onions and all the edamame beans. Fry for another 2 mins until the greens are tender, then stir in the sesame seeds, soy sauce and rice vinegar. Toss everything to coat well.
• Cut the pork into thick slices and serve with the noodles, sesame greens and remaining spring onions sprinkled over the top. Serve with more hoisin sauce, if you like.

TWICE COOKED NOODLES WITH HOISIN PORK

Steps:

• Rinse and drain cooked noodles; transfer to large bowl and mix in soy sauce and sesame oil. (May be prepared up to two hours ahead. Let stand at room temperature.) Heat heavy large skillet over high heat; add five tablespoons peanut oil, and swirl pan to coat. Add noodles to skillet; using metal spatula, press noodles to 1-inch-thick pancake. Reduce heat to medium-high; cook until bottom of pancake is brown, about 15 minutes. Use tongs to lift pancake off pan. Add remaining two tablespoons peanut oil to skillet. Turn pancake over and slide back into skillet. Cook until brown on bottom, about six minutes. Using tongs, transfer noodle pancake to platter. Top with Stir-Fried Pork in Hoisin Sauce, garnish with julienned green onions. Divide in half and serve. For sauce, stir together first five ingredients until well blended. Stir pork (cut in 1 1/2 x 1/2 x 1/4-inch strips) and next six ingredients together until blended. Heat 1 1/2 tablespoons peanut oil in heavy large skillet. Add sauce and bring to simmer. Add pork; stir-fry three minutes. Add two tablespoons water and onions; stir-fry until pork is cooked through, adding more water by tablespoons to thin sauce if desired, about one minute.