ASIAN-STYLE PORK AND VEGETABLE NOODLES
Look for many of these ingredients on the Asian food aisle of your supermarket.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Put a large pot of water on to boil for pasta.
- Place sweet hot mustard in a bowl. Whisk in Tamari sauce. Add stock and sesame oil to the broth and soy. Set aside.
- Slice the pork chop very thinly against the grain.
- When water for pasta boils, heat a large nonstick skillet over medium high to high heat. To the skillet, add 2 tablespoons vegetable oil, 2 turns of the pan in a slow stream. Add crushed pepper flakes to the oil, then the thinly sliced pork. Season pork with salt and pepper. Cook pork 2 minutes to caramelize the meat, then turn and stir-fry. Add salt to pasta water, then carrots. Blanch carrots for a minute, then remove with a slotted spoon. Add fresh linguini to boiling water. Transfer carrots to pork stir-fry. Add mushrooms, ginger, red bell pepper, scallions and bean sprouts. Toss and stir-fry veggies with pork for 2 minutes. Cook pasta to al dente. Drain and add to the pork and veggies. Pour Tamari and broth mixture over the noodles and pork. Toss and allow the noodles to completely soak up the liquids, a minute or so. Remove from heat. Serve large bowls of noodles, pork and veggies with a garnish of toasted sesame seeds or black sesame seeds. Break out the chopsticks!
THAI-STYLE PORK NOODLE BOWL
I love Thai curry, and I love noodle bowls, and this is a blend of the two. It may not be authentic but it hits the spot.
Provided by thedailygourmet
Categories World Cuisine Recipes Asian
Time 30m
Yield 6
Number Of Ingredients 14
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.
Nutrition Facts : Calories 595.4 calories, Carbohydrate 45.4 g, Cholesterol 36.1 mg, Fat 37.5 g, Fiber 4.8 g, Protein 22.5 g, SaturatedFat 16.5 g, Sodium 1079.1 mg, Sugar 4.7 g
CHINESE PORK 'N' NOODLES
I based the recipe for these noodles on a similar dish I found in a magazine. I changed a few things around and my husband and I loved it. It's just as good when the pork is replaced with seafood.-Jennifer Enzer of Manchester, Michigan
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions. Meanwhile, in a small bowl, combine the hoisin sauce, soy sauce and sesame oil; set aside. , In a large nonstick skillet or wok, stir-fry pork in 2 teaspoons canola oil for 3 minutes or until no longer pink. Remove and keep warm. In the same skillet, stir-fry the red pepper, peas and onion in remaining oil for 3 minutes. Add cabbage; stir-fry 2 minutes longer or until vegetables are crisp-tender. , Stir reserved hoisin sauce mixture and stir into skillet. Return pork to the pan; heat through. Drain pasta and add to skillet; toss to coat. Sprinkle each serving with 1 tablespoon cilantro.
Nutrition Facts : Calories 398 calories, Fat 11g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 550mg sodium, Carbohydrate 43g carbohydrate (4g sugars, Fiber 3g fiber), Protein 30g protein. Diabetic Exchanges
ASIAN PORK NOODLE STIR FRY
An EASY comfort food stir fry that's ready in 20 minutes with so many textures and flavors in every bite!! Juicy pork, tender noodles, crisp-tender veggies in a bath of sesame oil, soy sauce, ginger, and chili garlic sauce if you want to turn up the heat!!
Provided by Averie Sunshine
Categories 30-Minute Meals
Time 30m
Number Of Ingredients 14
Steps:
- To a medium pot, bring water to a boil over high heat, cook the noodles according to package directions (likely 90 to 120 seconds), drain, rinse; set aside. While you're waiting for the water to boil and the noodles to cook, move on to the next steps.
- To a large, high-sided skillet, add the oils, onion, boy choy, and saute over medium-high heat for about 5 minutes, or until vegetables are beginning to soften; stir frequently.
- Add the pork, bell pepper, carrots, and cook over medium high heat for about 5 to 7 minutes, or until pork is cooked through and all vegetables are tender. Crumble pork as it cooks and stir frequently to ensure even cooking. At any point in cooking add additional olive oil if necessary.
- Add the broccoli and stir to combine.
- Add the cooked noodles, soy sauce, chili garlic sauce, ginger, and stir to combine. Turn the heat to low and allow the food to simmer for about 3 to 4 minutes, or until broccoli is as crisp tender as desired. Stir thoroughly to ensure food is coated evenly with sauces.
- Taste the dish and if desired add salt or pepper (I did not need either), extra soy sauce, or chili garlic sauce for additional spiciness.
- Optionally garnish with sesame seeds and serve immediately.
Nutrition Facts : Calories 563 calories, Carbohydrate 45 grams carbohydrates, Cholesterol 65 milligrams cholesterol, Fat 33 grams fat, Fiber 8 grams fiber, Protein 25 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 1278 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 23 grams unsaturated fat
ASIAN PORK/CHICKEN & NOODLE SKILLET-PAMPERED CHEF
Make and share this Asian Pork/Chicken & Noodle Skillet-Pampered Chef recipe from Food.com.
Provided by um-um-good
Categories One Dish Meal
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine meat with sesame oil, Asian seasoning mix and 2 of the instant noodle seasoning packets. mix well.
- Add oil to a large skillet (12"); heat over medium-high heat. Add half the meat. cook & stir 2-3 minutes/until browned; remove from skillet and keep warm. Repeat with remaining meat.
- Add carrots and bell pepper to skillet. Cook 2 minutes/until tender crisp.
- Add water and remaining seasoning packets; stir to loosen browned bits from the bottom of the skillet.
- Add noodles and white parts of onion to skillet.
- Cover; simmer 4-5 minutes/until noodles are softened.
- Add the meat; remove skillet from heat and let stand covered 3/4 minutes (until meat is heated through).
- Garnish with green onion tops.
Nutrition Facts : Calories 507.1, Fat 21.1, SaturatedFat 7, Cholesterol 98.3, Sodium 1253.9, Carbohydrate 40, Fiber 2.6, Sugar 3, Protein 37.8
ASIAN PORK & NOODLE SKILLET
Yield 6
Number Of Ingredients 9
Steps:
- 1. Cut carrots into julienne strips using Julienne Peeler. Cut bell pepper lengthwise into 1/4-in. (6-mm) strips using Chef's Knife. Slice green onions; set aside tops for garnish. 2. Using Boning Knife, trim fat and silver skin from pork tenderloins. Slice pork lengthwise into four strips. Thinly slice strips crosswise. Combine pork, sesame oil, seasoning mix and two of the instant noodle seasoning packets in Classic Batter Bowl; mix well. 3. Add vegetable oil to (12-in./30-cm) Skillet; heat over medium-high heat 1-3 minutes or until shimmering. Add half of the pork. Cook and stir 2-3 minutes or until browned; remove pork from Skillet and keep warm. Repeat with remaining pork. 4. Add carrots and bell pepper to Skillet. Cook 1-2 minutes or until crisp-tender. Add water and remaining seasoning packets; stir to loosen browned bits from bottom of Skillet using Bamboo Spatula. Add noodles and white parts of green onions to Skillet. Cover; bring to a boil and cook 4-5 minutes or until noodles are softened. Add pork; remove Skillet from heat and let stand, covered, 3-4 minutes or until pork is heated through. Garnish with reserved green onion tops. Yield: 6 servings of Nutrients per serving: Calories 490, Total Fat 20 g, Saturated Fat 7 g, Cholesterol 100 mg, Carbohydrate 38 g, Protein 39 g, Sodium 1300 mg, Fiber 2 g U.S. Diabetic exchanges per serving: No information is currently available. Cook's Tips: If desired, 2 lbs boneless, skinless chicken breasts, cut into thin strips, can be substituted for the pork tenderloins.
YAKISOBA WITH PORK AND CABBAGE
Yakisoba is one of those dishes with roots in several countries. Although it's from Japan, it is Chinese influenced, similar to chow mein and lo mein. However you define it, there are thousands of ways to make yakisoba, many of them good. All contain noodles and vegetables, and usually some protein. The dish is always fried in a pan and finished with a somewhat sweet sauce that is put together quickly, from condiments. All of this provides plenty of leeway.
Provided by Mark Bittman
Categories dinner, easy, quick, weekday, one pot, main course
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Bring a pot of water to a boil, salt it and add noodles. Cook until just done, about 3 minutes. Drain in a colander and run under cold water. Toss noodles with sesame oil to keep them from sticking together, and set aside.
- Put peanut oil in a large skillet over medium-high heat. When it's hot, add ginger and cook, stirring, until just fragrant, about 1 minute. Add pork and cook for about 5 minutes or until the pork is no longer pink and is starting to brown around the edges.
- Add cabbage and carrots to skillet and stir; sprinkle with salt. Continue to cook until vegetables soften, adding a bit of water as needed to keep them from sticking.
- Meanwhile, stir together in a small bowl ketchup, soy sauce, Worcestershire sauce, mirin and Tabasco. When vegetables are soft and any liquid has evaporated, add noodles and sauce to skillet. Toss to coat everything well and cook until noodles are warmed through. Serve, topped with chopped scallions.
Nutrition Facts : @context http, Calories 550, UnsaturatedFat 17 grams, Carbohydrate 53 grams, Fat 25 grams, Fiber 5 grams, Protein 30 grams, SaturatedFat 6 grams, Sodium 1230 milligrams, Sugar 14 grams, TransFat 0 grams
ASIAN-STYLE PORK AND NOODLES
Orange juice, hoisin sauce, and cider vinegar give this pasta its sweet-and-sour flavor. The vegetables are quickly cooked so they stay crisp.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 30m
Number Of Ingredients 11
Steps:
- In a small bowl, stir together orange juice, hoisin sauce, vinegar, ketchup, and 3/4 teaspoon salt; set sauce aside. Cut off tops 1 to 2 inches below florets. Trim broccoli and discard tough ends of stalks, then peel and thinly slice crosswise. Separate broccoli heads into florets.
- In a large pot of boiling salted water, cook noodles until al dente according to package directions, adding broccoli (stalks and florets) and peas during last minute of cooking. Drain; transfer to a large bowl.
- In a large skillet, heat oil over medium heat. Dredge pork in cornstarch, shaking off excess. Saute pork until lightly browned and cooked through, tossing frequently, about 3 minutes. Pour in reserved sauce, and bring to a boil. Add to bowl with noodles; toss to combine.
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HOISIN PORK WITH RICE NOODLES RECIPE - PINCH OF YUM
From pinchofyum.com
4.7/5 (45)Total Time 30 minsCategory DinnerCalories 440 per serving
- Whisk all the sauce ingredients together (soy sauce, water, oil, honey, sugar, fish sauce, vinegar, garlic, ginger, peppers, hoisin, and peanut butter). You could also puree the sauce in a food processor to get the garlic, peppers, and ginger smooth.
- Marinate the pork in the sauce overnight or for at least a few hours. I did mine overnight and then some, about 15 hours.
- Heat a nonstick skillet over medium high heat and stir-fry the pork until browned on the outside. I found that there wasn’t a whole lot of extra sauce after marinating, but I discarded the little bit that was left.
- Cook your rice noodles according to package directions. Keep a little bit of liquid with the noodles to make sure it doesn’t dry out. Top with pork, carrots, scallions, peanuts, cilantro, and extra sauce of choice (more hoisin sauce, soy sauce, sweet chili garlic sauce, sesame oil, etc). This is definitely a build-your-own kind of thing – just throw whatever you like in there with the noodles.
ASIAN STYLE UDON NOODLES WITH PORK AND MUSHROOMS - JO …
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4.6/5 (61)Total Time 20 minsCategory Dinner, Lunch, Main CourseCalories 480 per serving
- Blanch udon noodles in boiling water for about 1 to 2 minutes or if using noodles cook according to package instructions. Drain well and immediately rinse with cold water. Set aside.
- Heat the olive oil in a wok or large skillet over high heat. Add shallot, garlic, mushrooms and pork to hot wok and cook until pork starts to crisp up and browns.
- Add noodles and sauce and stir it all together and cook for 2 minutes. Remove from heat and garnish with sesame seeds, green onions and peanuts.
CHINESE PORK MINCE WITH NOODLES (“CHINESE BOLOGNESE”)
From recipetineats.com
5/5 (18)Total Time 20 minsCategory DinnerCalories 475 per serving
- Prepare noodles according to packet directions. If it says to soak the noodles, you can do that while cooking the stir fry.
- Heat oil in a wok or skillet over medium high heat. Add onions and cook for 1 minute. Add garlic and ginger and cook for 1 minute or until onion is translucent.
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