Spicy Garlic Noodles With Pork Chops Recipes

SPICY GARLIC PORK WITH NOODLES

Steps:

• Bring a large saucepan of water to a boil.
• Add the pasta and cook according to package directions until al dente, 8 to 10 minutes.
• Meanwhile, cut the broccoli florets from the stalks; keep the stalks for another use.
• Cut the florets into small pieces.
• Using a vegetable peeler, peel long, wide strips from the carrot.
• Prepare the pepper.
• Trim the fat from the pork and cut out any bones if there are any.
• Slice the meat into thin bite-sized strips.
• In a bowl, stir the cornstarch with 2 tablespoons of the teriyaki sauce until dissolved.
• Stir in the remaining sauce and sesame oil, chili-garlic sauce and garlic.
• Lightly coat a large frying pan, preferably non-stick, with oil and set over medium-high heat.
• When hot, add the pork.
• Stir often until no pink remains, 3 to 4 minutes.
• Stir the teriyaki mixture, then pour inches.
• Add the broccoli, carrot and pepper.
• Pour in the water.
• Stir often until the vegetables are done as you like, 3 to 4 minutes.
• Once the pasta is cooked, drain well and place in a large bowl.
• Add the pork mixture and toss to coat.

PORK CHOPS WITH CREAMY MUSTARD NOODLES

Steps:

• Cook noodles according to package directions. , Meanwhile, combine the salt, pepper, garlic powder, thyme and oregano; rub over pork chops. In a large skillet, brown chops in oil. Add broth and water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until a thermometer reads 160°, turning once. Remove chops and keep warm., Stir the cream cheese, butter and mustards into the skillet. Cook and stir over medium heat until thickened. Drain noodles; add to skillet and toss to coat. Serve with pork chops. Garnish with parsley.

SPICY GINGER PORK NOODLES WITH BOK CHOY

Steps:

• Trim bok choy and separate dark green tops from white stems; leave tops whole and thinly slice stems. Peel ginger and finely chop half of it. Slice remaining ginger into thin matchsticks.
• Bring a large pot of salted water to a boil. Add noodles and cook according to package instructions. Drain and run under cool water; drain again.
• Heat 1 tablespoon peanut oil in a large skillet over medium-high heat. Add pork and cook, breaking up with a fork, until golden and cooked through, about 10 minutes. Season with salt, 1 1/2 tablespoons soy sauce and 1/2 tablespoon rice wine vinegar. Use a slotted spoon to transfer meat to a bowl.
• Add remaining 1 tablespoon oil to skillet. Stir in half the scallions, the finely chopped ginger, the garlic and the chile. Cook until fragrant, about 1 minute. Add bok choy stems and a pinch of salt. Cook until bok choy is almost tender, about 2 minutes. Toss in leaves and return pork to skillet.
• Toss noodles, remaining 1/4 cup soy sauce and 1 1/2 tablespoons rice vinegar into the pan. Cook until just warmed through.
• Transfer to a large bowl and toss with remaining scallions, sesame seeds, sesame oil and herbs. In a small bowl, combine ginger matchsticks with just enough black vinegar to cover. Serve ginger mixture alongside noodles as a garnish.

SPICY GARLIC NOODLES WITH PORK CHOPS RECIPE

Steps:

• 1. Bring a large saucepan of water to a boil. Add pasta and cook according to package directions until al dente, 8 to 10 minutes. Meanwhile, cut broccoli florets from stalks. Keep stalks for another use. Cut florets into small pieces. Using a vegetable peeler, peel long, wide strips from carrot. Prepare pepper. Trim fat from pork. Cut out bone if there is one. Slice meat into thin bite-size strips. In a bowl, stir cornstarch with 2 tbsp (30 mL) teriyaki until dissolved. Stir in remaining 1/3 cup (75 mL) teriyaki and sesame oil, chili-garlic sauce and garlic. 2. Lightly coat a large frying pan, preferably non-stick, with oil and set over medium-high heat. When hot, add pork. Stir often until no pink remains, 3 to 4 minutes. Stir, then pour in teriyaki mixture. Add broccoli, carrot and pepper. Pour in water. Stir often until veggies are done as you like, 3 to 4 minutes. Once pasta is cooked, drain well. Place in a large bowl. Add pork mixture. Toss to evenly coat.

PORK CHOPS AND NOODLES

Steps:

• Season chops as you would normally season your meat.
• Brown chops under broiler 20 minutes or in non-stick skillet, just until brown.
• Place in Crockpot.
• In large bowl, combine all other ingredients except egg noodles.
• The sauce should resemble the thickness of gravy to adhere to the noodles.
• Pour sauce over pork chops in the Crockpot.
• Be sure chops are covered by the sauce.
• Cook on low 8-10 hours.
• Serve over bed of egg noodles.
• *Originalcooks notes: I used 8 chops to ensure leftovers.
• You can use 4, but you will be left with a lot of sauce.