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
RICE NOODLES WITH PORK AND KALE (MEE SA-PAM)
I love this combo! it appeals t my Southern roots - pork 'n greens! Adapted from Taste of Thai. This recipe is a specialty from Phuket, the southern part of Thailand. Garnish with toasted sesame seeds.
Provided by Busters friend
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Soak noodles according to directions to soften.
- Mix 1 tablespoon of the fish sauce, brown sugar, ketchup, soy sauce, and lime juice together in a small bowl. Set aside.
- Heat oil to a large skillet - medium high. Add ginger and garlic. Cook one minute or until fragrant. Do not burn garlic (it gets bitter!). Add pork and stir fry until just opaque = about 3 minutes.
- Add reserved fish sauce mixture to meat continue to stir fry 1 minute. Drain noodles and add to meat. Stir fry noodles until covered with sauce and just tender.
- Add kale to skillet. Stir fry until it turns dark green and is combined with ingredients.
- Sprinkle with sesame seeds if desired. Serve immediately.
Nutrition Facts : Calories 483.8, Fat 23.4, SaturatedFat 6.5, Cholesterol 68, Sodium 1159.7, Carbohydrate 41.4, Fiber 2.1, Sugar 8.8, Protein 27.1
STICKY PORK WITH GINGERED NOODLES & KALE
A quick and cheap family favourite with loads of flavour
Provided by Good Food team
Categories Dinner, Main course
Time 20m
Number Of Ingredients 9
Steps:
- Mix half the ginger with the soy, honey and five-spice in a shallow dish. Add the pork steaks and turn in the mixture to coat. Grill for 6-8 mins, turning once, until the pork is cooked and nicely browned.
- Meanwhile, cook the noodles following pack instructions. Heat the oil in a wok or large frying pan, then quickly fry the remaining ginger with the kale and chilli for 2 mins until wilted. Drain the noodles and add to the pan, tossing everything together. Serve with the pork steaks.
Nutrition Facts : Calories 493 calories, Fat 17 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 38 grams protein, Sodium 1.95 milligram of sodium
FRIED RICE WITH PORK AND KALE
Cold cooked rice (made at least 1 day ahead) is the secret to delicious fried rice, so don't cook a fresh pot for this recipe.
Yield Serves 1 generously
Number Of Ingredients 16
Steps:
- Heat oil in a wok or a deep 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking. Add garlic and ginger and stir-fry until golden, about 1 minute. Add onion and stir-fry until lightly browned, about 2 minutes. Add carrot and kale and stir-fry 2 minutes. Add rice, pork, and bean sprouts and stir-fry 1 minute.
- Stir together lime juice, soy sauce, sugar, and chile until sugar is dissolved. Add soy mixture to wok, then add scallions and 1 tablespoon cilantro and stir-fry 1 minute. Add beaten egg (if using) and stir-fry until egg is set, about 1 minute. Serve sprinkled with remaining tablespoon cilantro.
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