Golden Pork N Noodles Recipes

CHINESE PORK 'N' NOODLES

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.

CRISPY PORK WITH SAUCY SPICY NOODLES

Steps:

• In a large pan, heat the sesame and chilli oils together then add the garlic.
• Cook until fragrant (30 seconds, or so) then add the soy sauce, hoisin sauce, rice vinegar, honey and chilli flakes.
• Mix cornstarch with water to make a slurry then add and allow to simmer. Cook for a few minutes until the sauce has thickened slightly. Set aside.
• Chop the pork into bite-size chunks. In a large bowl, whisk together the eggs and soy sauce.
• In a separate bowl, whisk the flour, cornstarch and salt together. Coat the pork first in the flour, then in the egg and finally in the flour again.
• Heat a large pot of vegetable oil over high heat and once hot, carefully add the pork in batches and fry until golden brown and cooked through, approximately 5-7 minutes.
• Remove with a slotted spoon and allow to drain on a wire rack set over a sheet pan.
• Cook the noodles in a large pot of salted water until al dente then drain. Toss the noodles with the sauce.
• Serve the noodles and sauce in bowls topped with crispy pork and spring onion.

PORK STIR-FRY WITH NOODLE NESTS

Steps:

• In a large resealable plastic bag, combine the mirin, tamari and cornstarch. Add the pork; seal bag and turn to coat. Refrigerate for at least 1 hour., Cook noodles according to package directions; drain and rinse in cold water. Spread noodles over a paper towel-lined baking sheet; set aside., Drain and discard marinade from pork. In a small bowl, combine the broth, oyster sauce, mirin, tamari, cornstarch, ginger and garlic., In a large skillet or wok, stir-fry pork in oil for 2 minutes. Add the cabbage, corn, water chestnuts, bamboo shoots, mushrooms, celery and shallots; cook 4-6 minutes longer or until pork is no longer pink and vegetables are crisp-tender., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in snow peas; heat through., Meanwhile, arrange noodles into six nests on a greased baking sheet; spray tops with cooking spray. Broil 4-5 in. from the heat for 7-9 minutes or until tops are golden brown. Serve with stir-fry.

PORK DRUNKEN NOODLES

Steps:

• Soak the noodles in boiling water for 10 minutes until softened. Drain and set aside.
• Heat half the oil in a wok or frying pan and fry the garlic and chiles over a medium-high heat for 1 minute, then add the baby corn and bok choy and fry for 3 to 4 minutes more until just tender. Scoop out and set aside.
• Add the rest of the oil to the pan and fry the pork over a high heat until golden. Return the baby corn and bok choy to the pan with the drained noodles, add the oyster, fish and soy sauces and sugar and stir-fry vigorously to combine. Fry until the sauce coats everything and thickens slightly. Serve with a scattering of Thai basil.

PORK AND NOODLES

Steps:

• In a resealable plastic bag, combine 2 tablespoons of soy sauce, ginger and garlic; add pork. Seal bag and turn to coat; refrigerate for 30 minutes. Cook pasta according to package directions; drain., In a large nonstick skillet or wok, stir-fry pork in 2 teaspoons oil for 3 minutes. Remove and keep warm. sTir-fry the cabbage, onions and carrots in remaining oil for 2-4 minutes or until crisp-tender. Add the wine or broth, sugar, red pepper flakes and remaining soy sauce. Cook over medium-high heat for 1 minute. Add spaghetti and pork; toss to coat.