Fried Rice Noodles With Shredded Pork And Yellow Chives Recipes

FRIED RICE NOODLES WITH SHREDDED PORK AND YELLOW CHIVES

Fried Rice Noodles With Shredded Pork and Yellow Chives image

Delightful noodle dish, light and flavorful. Perfect for lunch or a light dinner. Serves 2 as a single dish or 4 as part of a multi-dish Chinese style meal. Chinese yellow chives are a paler version Chinese green chives that are blocked from the sun while they grow. They are delicate and tender with an earthy taste, and must be cooked immediately after they are picked. Chinese green chives are a good substitute and scallions are acceptable (though they will not have the distinctive garlic taste of Chinese chives); Western chives have a completely different taste and should not be substituted.

Provided by littleturtle

Categories Lunch/Snacks

Time 35m

Yield 3-4 serving(s)

Number Of Ingredients 18

Ingredients

12 ounces thin dried rice noodles
1/2 lb boneless lean pork
4 tablespoons peanut oil
2 garlic cloves, peeled & lightly crushed
1/4 lb bean sprouts
1/4 lb green chinese chives or 1/4 lb scallion, cut into 3-inch long pieces
1 teaspoon rice wine or 1 teaspoon dry sherry
1 teaspoon light soy sauce
1/2 teaspoon sesame oil
1/2 teaspoon cornstarch
2 tablespoons oyster sauce
1 tablespoon rice wine or 1 tablespoon dry sherry
1 tablespoon light soy sauce
1 tablespoon dark soy sauce
5 tablespoons chicken stock or 5 tablespoons water
1 teaspoon salt
1 teaspoon sugar
1 tablespoon sesame oil

Steps:

Leave pork in the freezer for about 20 minutes, so it's fairly firm (but not frozen) for cutting.
Soak the rice noodles in warm water for 20 minutes; drain thoroughly.
Cut the pork into thin slices, then stack the slices and finely shred.
In a small bowl, combine the pork with the marinade ingredients.
Heat a wok or large skillet until it's hot.
Add 2 tbsp oil and the garlic.
When the garlic has browned slightly (15 seconds) add the pork and stir-fry for 2 minutes.
Remove the pork and garlic with a slotted spoon.
Reheat the wok and add the remaining 2 tbsp oil.
When it's very hot add the noodles, sprouts, and chives and stir-fry for 30 seconds, then add the oyster sauce, rice wine, soy sauces, chicken stock, salt, and sugar.
Continue to stir-fry for 5 minutes over medium heat.
Return the pork and garlic to the wok, continuing to stir-fry for another minute.
Give the mixture several more good stirs, add the sesame oil, and turn out onto a platter to serve.

Nutrition Facts : Calories 833.7, Fat 35.6, SaturatedFat 8.1, Cholesterol 51.4, Sodium 2172.2, Carbohydrate 102.3, Fiber 2.7, Sugar 3.6, Protein 21.8

STIR-FRIED RICE NOODLES WITH PORK CHOPS

Stir-Fried Rice Noodles with Pork Chops image

Stir fries come together very quickly and the key to a successful stir fry? Mise en place! Making sure all your ingredients are measured and prepped before you start cooking saves you so much time in this yummy dish.

Provided by Food Network Kitchen

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

Ingredients

8 ounces thin rice noodles
3 tablespoons vegetable oil
8 thin-cut boneless pork chops (1/4 inch thick; about 1 1/4 pounds total)
Kosher salt and freshly ground pepper
1/4 cup soy sauce
2 tablespoons sambal oelek, plus more for serving
1 2-inch piece fresh ginger, peeled and sliced into matchsticks
4 scallions, sliced (dark green parts separated)
4 ounces shiitake mushrooms, sliced
2 small carrots, thinly sliced on an angle
4 ounces snap peas, halved lengthwise

Steps:

Cook the noodles as the label directs. Drain and set aside. Meanwhile, coat a baking sheet with 1 tablespoon vegetable oil. Generously season the pork chops with salt and pepper and arrange in an even layer on the pan. Whisk together the soy sauce and sambal oelek in a small bowl.
Preheat the broiler. Heat the remaining 2 tablespoons vegetable oil, the ginger and the white and light green scallion parts in a large nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring, until nearly tender, about 5 minutes. Add the carrots and snap peas; cook until crisp-tender, about 4 minutes. Add the noodles and sambal sauce and cook, tossing, until the noodles are warmed through and well coated, about 2 minutes.
Broil the pork chops until charred, 3 to 4 minutes per side. Divide the noodle mixture among bowls. Top with the pork chops, scallion greens and more sambal oelek.

Nutrition Facts : Calories 600, Fat 26 grams, SaturatedFat 6 grams, Cholesterol 85 milligrams, Sodium 1322 milligrams, Carbohydrate 56 grams, Fiber 4 grams, Protein 37 grams, Sugar 3 grams

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