SPICY NOODLES WITH PORK, SCALLIONS & BOK CHOY
These spicy noodles are inspired by a Chinese dish called Ants Climbing a Tree, named for the way the small pieces of ground pork (the "ants") cling to the noodles (the "tree"). The twist in these healthy noodles comes from adding vegetables like scallions and bok choy.
Provided by Breana Lai Killeen, M.P.H., RD
Categories Gluten-Free Pasta Recipes
Time 35m
Number Of Ingredients 13
Steps:
- Cook noodles according to package directions. Drain and rinse under cold water. Set aside.
- Meanwhile, heat 1 tablespoon oil in a large flat-bottomed wok or cast-iron skillet over high heat. Add bok choy whites and cook, stirring, for 1 minute. Add bok choy greens and cook until wilted, about 1 minute more. Transfer all the bok choy to a medium bowl.
- Add the remaining 1 tablespoon oil, scallion whites, ginger and chili-bean sauce (or chile-garlic sauce) to the pan. Add pork and cook, crumbling with a wooden spoon, until no longer pink, 3 to 5 minutes. Add broth, tamari (or soy sauce) and sugar. Mix cornstarch and water in a small bowl and add to the pan. Bring to a boil and cook, stirring, until slightly thickened, about 1 minute. Stir in the reserved noodles and bok choy; cook, stirring, until heated through, about 1 minute. Serve topped with scallion greens and crushed red pepper, if desired.
Nutrition Facts : Calories 311.1 calories, Carbohydrate 38.6 g, Cholesterol 43.9 mg, Fat 9.1 g, Fiber 2.8 g, Protein 20.1 g, SaturatedFat 2.1 g, Sodium 608.5 mg, Sugar 3.8 g
SCALLION NOODLES WITH PORK
Steps:
- In a pot of water, cook noodles but remove and drain while they still have a bit of chew to them. This type of noodle cooks very fast so stay with them. Immediately rinse under cold water and hold until the end of the recipe.
- Prepare all ingredients, cut and measured, before beginning.
- In a heavy steel wok (not nonstick), place 1/3 cup of the oil and bring heat to medium high.
- Once shimmering hot, add scallion whites and cook until brown and charred, about 5-7 minutes. Use a slotted spoon and remove to a bowl.
- Add half the scallion greens and again cook until brown and charred, about 4-6 minutes. Use a slotted spoon and remove to the same bowl. Save rest of greens for garnish.
- The whites and greens will cook down to almost nothing but will impart a great deal of flavor into the oil.
- Add the ginger, garlic, jalapeno and carrot and cook for about three minutes until starting to brown. Add to the same bowl.
- Add the remaining two tablespoons of oil and raise the heat to high.
- Once hot, add the pork and cook to remove pink, but continue to cook until the liquid evaporates and the meat starts to brown. Keep scraping the bottom. Eventually the pieces will stop sticking and begin to char and brown. The whole process for the pork is 10-15 minutes depending on how hot your wok can get. You want the pork to be heavily browned.
- Lower heat to medium and add the sugar and soy, scraping up any bits from the bottom.
- Add the bowl of cooked vegetables and the rinsed noodles (if the noodles are stuck together, rinse again before adding) and toss to heat through.
- Remove from heat and serve with the remaining scallion tops (sliced or chopped).
Nutrition Facts : ServingSize Servings, Calories 542 calories, Sugar 7.5 g, Sodium 613.5 mg, Fat 35.5 g, SaturatedFat 7.9 g, TransFat 0 g, Carbohydrate 38.4 g, Fiber 4.7 g, Protein 20.4 g, Cholesterol 54.5 mg
HOT SESAME NOODLES WITH SCALLIONS AND PORK
Swap in any kind of ground meat and any kind of vegetable for this saucy, clean-out-your-pantry rice noodle stir-fry.
Provided by Anna Stockwell
Categories Ginger Garlic Vinegar Sesame Oil Ground Beef Carrot Zucchini Pea Green Onion/Scallion Noodle Dinner Party Gameplan Kitchen Organization Wheat/Gluten-Free Beef Pork
Yield 4 servings
Number Of Ingredients 14
Steps:
- Whisk ginger, garlic, tahini, soy sauce, mirin, vinegar, and ¼ cup sesame oil in a medium bowl until smooth; set sauce aside.
- Heat vegetable oil in a large skillet over high. Break up meat into pieces with your hands and scatter in an even layer across skillet. Cook, undisturbed, until well browned underneath, about 5 minutes; season with 1/2 tsp. salt. Continue to cook, breaking up with a wooden spoon or spatula, until cooked through, about 2 minutes. Add carrots and white and pale green scallion parts; season with 1/2 tsp. salt. Cook, stirring constantly, until combined and warmed through, about 1 minute.
- Meanwhile, place noodles in a large pot of boiling salted water. Immediately remove pot from heat and let noodles sit until tender, 5-10 minutes, depending on their shape. Drain and transfer to a large bowl
- Pour reserved sauce and 1/2 cup hot water into skillet and reduce heat to medium. Cook, stirring constantly, just until sauce starts to bubble and is smooth, about 1 minute. Pour over noodles in bowl and toss to coat, adding more hot water if needed to loosen sauce.
- Divide noodle mixture among bowls. Top with sliced scallion greens, sesame seeds, and/or seaweed, if desired. Drizzle with sesame oil before serving.
SCALLION NOODLES WITH GROUND PORK
The Shanghainese dish called cong you ban mian combines wheat noodles with fried scallions, the flavorful oil leftover from getting the scallions, and soy sauce. Impressively strong flavor from free ingredients. There's sure prepping of the slivered scallions but it's key to the result. One fried, they mix well with the noodles. Ground pork makes it a main course and I've added bok choy blanched in the pasta water. Asian noodles about the size of spaghetti work as do non-instant ramen and thin lo mein. The optional chiles are non-traditional. Remember to reserve half the fresh scallions for the end. And don't stir the scallions or peel too often or they'll take longer to brown.
Provided by StevenHB
Categories Chinese
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat water for the pasta. As it heats, cut the scallions into 2-3" slivers, separating the whites and greens.
- Cook the noodles, drain, and rinse with cold water until cool.
- In a large skillet or wok, heat the oil to shimmering. Add and cook the scallion whites until golden brown, 5-7 minutes. Add 1/2 of the greens and cook until well browned and crisping, 5-8 minutes longer. Remove scallions but not the oil, and reserve in a bowl.
- Add the pork, breaking it up into small pieces,stirring infrequently until well browned and crisp, 5-7 minutes. Add the soy sauce and sugar, bring to a simmer, and scrape uo anything that has stuck to the pan/wok.
- ti.
- Reduce to low, add the bok choy, if using, and the noodles and fried scallions. Toss to combine and reheat the noodles. Remove from heat and add the reserved fresh scallions and salt, if needed (I didn't).
- Serve in individual bowls, topped with a few chile slices, if desired.
Nutrition Facts : Calories 724.5, Fat 40.5, SaturatedFat 6.7, Cholesterol 40.9, Sodium 1383.5, Carbohydrate 68.3, Fiber 3.8, Sugar 13.4, Protein 22.4
SPICY RICE NOODLES WITH GROUND PORK AND SCALLIONS RECIPE BY TASTY
What's more comforting than a bowl of noodles with spicy and savory ground pork? With fragrant, flavorful sesame oil, scallions, and chile-garlic paste, this dish is a treat for all of the senses.
Provided by Lauren Lee
Categories Lunch
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place the noodles in a large bowl and add boiling water to cover. Use tongs to separate the noodles to prevent clumping, then let sit for 5 minutes to soften. Reserve ¼ cup of the noodle soaking water and drain the noodles.
- Meanwhile, heat the sesame oil in a wok or large skillet over high heat. Add the pork and minced scallions, season with salt and pepper, and cook, stirring to break up the pork with a wooden spoon, until browned, 6-8 minutes.
- Add the noodles, reserved soaking water, and the chile-garlic paste to the wok and stir until the noodles are evenly coated in the sauce.
- Transfer the noodles and sauce to serving bowls and top with the sliced scallion greens. Serve with more sesame oil and chile-garlic paste alongside.
- Enjoy!
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