RICE NOODLES WITH PORK AND GINGER VEGETABLES
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cook the noodles as the label directs, then drain and rinse under cold water. Meanwhile, season the pork generously with salt and pepper; set aside. Whisk the chicken broth and cornstarch in a medium bowl; set aside.
- Heat a large nonstick skillet over high heat. Add 1 tablespoon vegetable oil, then add the pork and stir-fry until lightly browned, about 5 minutes; transfer to a bowl. Add the remaining 1 tablespoon vegetable oil to the pan, then add the scallion whites, ginger and garlic; reduce the heat to medium and cook, stirring, 2 minutes.
- Add the vegetables to the skillet and cook, stirring occasionally, until they start softening, about 2 minutes. Add the broth mixture and 1 teaspoon salt; bring to a boil. Cook, stirring occasionally, until the sauce thickens slightly and the vegetables are crisp-tender, about 3 minutes.
- Return the pork to the skillet along with the noodles and stir to warm through. Remove from the heat and stir in the scallion greens, herbs and lime juice.
Nutrition Facts : Calories 410, Fat 10 grams, SaturatedFat 2 grams, Cholesterol 55 milligrams, Sodium 540 milligrams, Carbohydrate 55 grams, Fiber 3 grams, Protein 22 grams, Sugar 2 grams
RICE NOODLES WITH SEARED PORK, CARROTS AND HERBS
Vietnamese-style marinated pork chops are often served whole with rice noodles, herbs and a dipping sauce. This version mixes all the components, infusing the noodles, sliced meat and vegetables with the sauce and keeping the noodles tender even after a day in the fridge. Dark, robust maple syrup takes the place of the traditional dark caramel in a nod to autumn (and as a weeknight shortcut to save you the hassle of browning sugar). The pork takes only a few minutes to cook, the noodles about 3, so this whole dish comes together really fast.
Provided by Genevieve Ko
Categories dinner, lunch, quick, weekday, weeknight, noodles, main course
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Whisk the fish sauce, syrup, 1 tablespoon oil, and 1/2 teaspoon pepper in a large bowl. Stir in the shallots, chile and garlic. Transfer 2 tablespoons liquid to a large shallow dish and add the pork. Turn to evenly coat and let stand until ready to cook.
- Stir the lime juice into the sauce in the bowl. Add the carrots and toss until evenly coated. Let stand.
- Bring a large saucepan of water to a boil. Meanwhile, heat a large skillet over medium-high heat. Season the pork with salt and pepper. Heat the remaining tablespoon oil in the skillet and swirl to coat the bottom. Add the pork and cook, turning once, until seared and just rosy in the center, 2 to 4 minutes per side. Transfer to a plate and let stand.
- Put the noodles in the boiling water, stir well, and remove from the heat. Let stand until softened, 3 to 5 minutes. Drain very well, then transfer to the sauce in the bowl. Toss until evenly coated.
- Cut the pork into thin slices and add to the noodles with any accumulated juices. Toss well. Toss in the herbs until well mixed. The mixture may look a bit soupy. As it sits and cools, the noodles will absorb the liquid. Serve hot, warm, at room temperature or cold, with more herbs and lime wedges.
Nutrition Facts : @context http, Calories 452, UnsaturatedFat 7 grams, Carbohydrate 50 grams, Fat 15 grams, Fiber 3 grams, Protein 29 grams, SaturatedFat 2 grams, Sodium 1413 milligrams, Sugar 12 grams, TransFat 0 grams
PORK NOODLE BOWL RECIPE BY TASTY
Here's what you need: soy sauce, Frank's Red Hot Original Sauce, brown sugar, chili oil, rice vinegar, vegetable oil, ginger, garlic, ground pork, cornstarch, rice noodle, carrots, persian cucumbers, fresh cilantro leaves, roasted peanut, lime wedge
Provided by Griffin Bohen-Meissner
Categories Dinner
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a small bowl, whisk together soy sauce, Frank's Red Hot Original, brown sugar, chili oil, and rice vinegar until sugar dissolves. Set aside.
- In a skillet or wok, heat the vegetable oil over high heat. Add ginger and garlic and let sizzle for one minute. Add ground pork and quickly start stir-frying. Continually toss the pork until almost no pink remains in the meat. Pour in the sauce, bring to a simmer, and continue stirring the pork. Pour in the dissolved cornstarch. Stir until sauce thickens slightly, then remove from heat.
- Assembly: Pile rice noodles in each bowl. Spoon pork with sauce on top of noodles. Place carrots and cucumbers in small piles. Garnish with scallions, cilantro, and peanuts. Serve with lime wedges on the side.
- Enjoy!
Nutrition Facts : Calories 816 calories, Carbohydrate 67 grams, Fat 43 grams, Fiber 4 grams, Protein 41 grams, Sugar 12 grams
VIETNAMESE GRILLED PORK AND RICE VERMICELLI NOODLE BOWL
You usually think about pho when going to a Vietnamese restaurant, but it's time to graduate to bun! Bun is a type of noodles, made of rice like pho but thinner and springier. They are cooked, chilled and then used as a base for cold noodle bowls. My favorite protein to top these bowls with is this delicious sweet, smoky lemongrass pork. I love cooking this on a hot griddle to get a great sear.
Provided by Jet Tila
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 21
Steps:
- For the dipping sauce: Combine all the sauce ingredients and stir to dissolve the sugar completely. Set aside.
- For the pork: Combine all of the marinade ingredients in a blender; puree about 20 seconds until smooth. Place the pork in a medium bowl, pour the marinade over the meat and massage the pork well. Marinate for at least 1 hour if time allows. Heat a grill pan, medium skillet or griddle to high and add the oil. When you see white wisps of smoke, saute the pork for about 5 minutes until cooked through.
- For the noodles: Soak the rice sticks in warm water for 20 minutes. Drain, then boil the soaked rice sticks in 3 quarts (2.8 liters) of water in a 4-quart (3.8-liter) pot for about 12 minutes until al dente. Rinse them well under cold water in a fine mesh strainer and reserve.
- Assembly: Divide the noodles into 4 separate bowls. Place the pork on top of the noodles. Sprinkle the pork with radish, carrot, roasted peanuts and scallions. Pour Nuoc Cham Sauce over the noodles and mix them well like a salad.
SPICY PORK NOODLE BOWL
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil. Add the noodles and cook as the label directs. Drain and toss with 2 teaspoons vegetable oil.
- Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the pork and 2 teaspoons ginger; cook, breaking up the meat with a wooden spoon, until lightly browned, about 3 minutes. Add the chicken broth, pickles and 2 tablespoons each pickle brine and soy sauce and cook, scraping up any browned bits, until the liquid evaporates, about 4 minutes.
- Meanwhile, puree 3 tablespoons toasted sesame seeds in a blender until finely ground, about 15 seconds. Add the remaining 3 tablespoons vegetable oil and puree until smooth. Add 1/4 cup water, the chili-garlic sauce, brown sugar and the remaining 1/4 cup soy sauce, 2 tablespoons pickle brine and 1 teaspoon ginger; puree until combined.
- Top each serving of noodles with the sesame dressing, pork, cucumbers and tomatoes. Sprinkle with the remaining 1 tablespoon sesame seeds.
PORK AND RICE NOODLE BOWL
Make and share this Pork and Rice Noodle Bowl recipe from Food.com.
Provided by gailanng
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Bring 4 quarts water to boil in large pot. Off heat, add noodles and let sit until tender, about 5 minutes. Drain and rinse under cold water shaking off all excess water; set aside. Whisk soy sauce, 2 tablespoons oil, ginger and garlic together in large bowl. Combine cucumber and vinegar in second bowl.
- Next heat remaining 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add pork and cook, breaking up meat with wooden spoon, until browned, about 7 minutes. Stir in scallions and 2 tablespoons soy sauce mixture and cook until scallions have softened, about 2 minutes.
- Add noodles to remaining soy sauce mixture and toss to combine. Divide noodles evenly among 4 bowls and top with pork, cucumber and cilantro.
Nutrition Facts : Calories 630.3, Fat 34.8, SaturatedFat 10.5, Cholesterol 81.8, Sodium 1428.7, Carbohydrate 53.5, Fiber 2, Sugar 2.1, Protein 24.5
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VIETNAMESE NOODLE BOWL WITH GRILLED PORK - JOYOUS APRON
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4.9/5 (76)Category Main CourseCuisine Asian, VietnameseCalories 731 per serving
- Remove some of the fat from pork shoulders (but it is not necessary to remove all the fat), and slice pork into thin slices. Bring them into a large ziplock bag.
- Bring hot water and sugar (see ingredients under "Vegtables and Garnishes") together in a bowl to dissolve sugar. Add rice vinegar. Stir to combine.
- Prep/chop the rest of the vegetables and garnishes - lettuce, cilantro, mint leaves, and peanuts. Slice lime into a few wedges.
- Cook noodles base on package insutrctions. It's usually cooks quickly! If noodles needs to sit for a while before combining with the other ingredients, rinse them in cold water to prevent them from sticking to each other, continuing to cook and turning mushy.
HOISIN PORK WITH RICE NOODLES RECIPE - PINCH OF YUM
From pinchofyum.com
4.7/5 (44)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.
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- In a large bowl, whisk the oyster sauce with the vegetable oil, shallots, lemongrass, brown sugar, honey, 2 tablespoons of chile sauce, the sesame oil, white pepper, baking soda, 5 of the garlic cloves and 1 teaspoon of salt. Add the pork and turn to coat. Refrigerate for 2 hours.
- Meanwhile, in a bowl, toss the carrot and daikon with the vinegar, 1/4 cup of the granulated sugar and 1/4 cup of water. Let stand for 30 minutes. Drain well and refrigerate until chilled.
- In a bowl, stir 1/4 cup of water with the lime juice, fish sauce and jalapeño. Add the remaining garlic clove and 2 tablespoons of granulated sugar and stir until the sugar is dissolved.
- In a large saucepan of salted boiling water, cook the vermicelli until al dente. Drain and rinse with cool water. Pat dry and transfer to bowls.
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