THAI-STYLE PORK NOODLE BOWL
I love Thai curry, and I love noodle bowls, and this is a blend of the two. It may not be authentic but it hits the spot.
Provided by thedailygourmet
Categories World Cuisine Recipes Asian
Time 30m
Yield 6
Number Of Ingredients 14
Steps:
- Bring a large pot of lightly salted water to a boil. Cook noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 2 minutes. Drain and set aside.
- Meanwhile, combine soy sauce, honey, and fish sauce in a small bowl until blended; set aside.
- Heat a large nonstick skillet over medium heat for 1 to 2 minutes. Pour in vegetable oil. Add curry paste, garlic, and ginger paste; cook until fragrant, about 1 minute. Add coconut milk in intervals, stirring as you pour it in to keep the sauce from separating.
- Add pork strips, carrots, and snap peas and cook until pork is cooked through, about 5 minutes. Add drained noodles to the skillet, then add soy sauce mixture. Simmer until sauce has thickened, 4 to 5 minutes.
- Divide pork and noodle mixture among serving bowls and top with cilantro, lime zest, and juice. Serve immediately.
Nutrition Facts : Calories 595.4 calories, Carbohydrate 45.4 g, Cholesterol 36.1 mg, Fat 37.5 g, Fiber 4.8 g, Protein 22.5 g, SaturatedFat 16.5 g, Sodium 1079.1 mg, Sugar 4.7 g
SPICY THAI PORK WITH VEGETABLES & SESAME NOODLES
Pork tenderloin gets a dose of Asian spice in this quick recipe with loads of great crunch. Recipe courtesy of Reynolds.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 16m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F. Place Reynolds® Oven Bag in 13x9x2-inch pan. Add flour, peanut sauce and water to bag. Gently squeeze bag to blend ingredients; set aside.
- Slice pork tenderloin 1-inch thick; sprinkle with salt and pepper. Add to oven bag. Turn bag several times to coat pork with sauce. Arrange pork in even layer in oven bag. Top with snap peas and bell pepper.
- Close oven bag with nylon tie. Cut six 1/2-inch slits in top. Tuck ends of bag in pan.
- Bake 12 to 14 minutes or until pork reads 145°F on meat thermometer. While pork is baking, break up noodles and COOK according to package directions. Drain cooked noodles and place in medium bowl with 1 seasoning packet, sesame oil and green onions; stir to mix well. Carefully cut bag open.
- Place 1/4 of noodles on each plate and top with pork, vegetables, and sauce. Sprinkle with peanuts and green onions. Drizzle with additional peanut sauce, if desired.
Nutrition Facts : ServingSize 1 Serving
TANGY THAI PORK WITH NOODLES
I love the versatility of this recipe! Often, we will use 1/2 the amount of meat listed and increase the vegetables. Vegetables listed below are what we like to use, but substitutions can easily be made. The original recipe called for onion and cabbage, but I prefer the mix below. The marinade may also be doubled with half reserved to use as sauce for the vegetables. The pork may be marinated up to overnight but only needs 15 minutes, it will have more flavor the longer it is marinated.
Provided by noway
Categories Low Cholesterol
Time 40m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Combine hoisin sauce, soy sauce, lemon juice, honey, cornstarch, sesame oil and red pepper flakes.
- Add pork, marinate while preparing pasta and vegetables or up to overnight.
- Cook spaghetti or rice noodles according to package directions, drain.
- Heat 1 tsp oil in large nonstick skillet over medium-high heat. Saute garlic for 1-2 minutes.
- Add vegetables and saute until crisp-tender (about 5 minutes).
- Remove vegetables from skillet and keep warm.
- Add remaining oil and pork mixture to skillet. Cook until pork is nicely browned.
- Return vegetables to skillet, heat through and serve.
THAI PORK AND NOODLES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Place the pork in the freezer about 10 minutes to make it easier to slice. Soak the noodles in very hot water until just tender, about 10 minutes; drain. Snip the noodles with scissors into shorter lengths. Cut the frozen pork crosswise into 1/4-inch-wide strips.
- Puree the cilantro, lime zest and juice, ginger, garlic, jalapenos, shallots, fish sauce, brown sugar and 1 tablespoon water in a food processor until smooth, scraping down the processor as needed.
- Heat 3 tablespoons peanut oil in a large skillet over high heat. Add half the cilantro mixture and stir-fry 1 minute. Add the pork and stir-fry until no longer pink, 2 to 3 minutes. Transfer the pork with a slotted spoon to a plate. Add the remaining 1 tablespoon peanut oil to the skillet; add the green beans and stir-fry until tender, 4 to 5 minutes. Add the noodles, pork and 2 tablespoons of the remaining cilantro mixture. Cook, tossing with tongs, until heated through, about 2 minutes. Stir in the remaining cilantro mixture to taste.
ORANGE-SESAME PORK CHOPS WITH TERIYAKI WHOLE-WHEAT NOODLES
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil for pasta, and cook pasta to al dente.
- While pasta cooks, heat 2 tablespoons oil in a large skillet over medium-high heat. Season chops with salt and pepper and cook 6 minutes on the first side, 4 to 5 on the second. Remove chops to a plate and reserve, cover with foil. Add 3 tablespoons orange marmalade, a couple tablespoons teriyaki sauce and a 1/4 cup of water to the pan, bring the sauce to a bubble and combine 1 minute, stir in sesame oil remove from heat.
- While the chop cooks, heat a second skillet with 3 tablespoons oil over medium high heat. Stir-fry the scallions and edamame a couple of minutes. Drain pasta and toss with scallions and edamame and remaining teriyaki sauce, about 1/4 cup. Sprinkle noodles with sesame seeds, if desired.
- Slice pork or leave chop whole and top with orange-sesame glaze. Serve teriyaki noodles alongside.
THAI PORK CHOPS AND SESAME NOODLES
This is a fantastic dish and is on the table in no time. Prep time does not include time to marinate pork.
Provided by Marie
Categories Pork
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In small bowl, whisk together soy sauce, cornstarch, sugar, salt and pepper.
- Place in plastic bag and add pork.
- Seal and turn to coat.
- Chill for 1 hour, or up to overnight.
- Cook noodles according to package directions.
- Drain well and toss with onions, sesame oil, salt and pepper flakes.
- Meanwhile, heat skillet over medium high heat, add peanut oil, snow peas and carrots, cook, tossing frequently, about 5 minutes until crisp tender and set aside.
- Add one more tablespoon oil and sear pork chops, about 2 to 3 minutes per side, or until done.
- Add vegetables back to pot and toss to coat.
- Serve over noodles.
Nutrition Facts : Calories 901.5, Fat 31.6, SaturatedFat 7.6, Cholesterol 117.4, Sodium 1318.5, Carbohydrate 90.9, Fiber 2.2, Sugar 6.2, Protein 60.6
ASIAN PORK NOODLE STIR FRY
An EASY comfort food stir fry that's ready in 20 minutes with so many textures and flavors in every bite!! Juicy pork, tender noodles, crisp-tender veggies in a bath of sesame oil, soy sauce, ginger, and chili garlic sauce if you want to turn up the heat!!
Provided by Averie Sunshine
Categories 30-Minute Meals
Time 30m
Number Of Ingredients 14
Steps:
- To a medium pot, bring water to a boil over high heat, cook the noodles according to package directions (likely 90 to 120 seconds), drain, rinse; set aside. While you're waiting for the water to boil and the noodles to cook, move on to the next steps.
- To a large, high-sided skillet, add the oils, onion, boy choy, and saute over medium-high heat for about 5 minutes, or until vegetables are beginning to soften; stir frequently.
- Add the pork, bell pepper, carrots, and cook over medium high heat for about 5 to 7 minutes, or until pork is cooked through and all vegetables are tender. Crumble pork as it cooks and stir frequently to ensure even cooking. At any point in cooking add additional olive oil if necessary.
- Add the broccoli and stir to combine.
- Add the cooked noodles, soy sauce, chili garlic sauce, ginger, and stir to combine. Turn the heat to low and allow the food to simmer for about 3 to 4 minutes, or until broccoli is as crisp tender as desired. Stir thoroughly to ensure food is coated evenly with sauces.
- Taste the dish and if desired add salt or pepper (I did not need either), extra soy sauce, or chili garlic sauce for additional spiciness.
- Optionally garnish with sesame seeds and serve immediately.
Nutrition Facts : Calories 563 calories, Carbohydrate 45 grams carbohydrates, Cholesterol 65 milligrams cholesterol, Fat 33 grams fat, Fiber 8 grams fiber, Protein 25 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 1278 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 23 grams unsaturated fat
THAI PORK WITH PEANUT SAUCE
This is a very simple and quick dish that combines the standard pork chop with the wonderful flavor of coconut and peanuts. Even the kids loved it.
Provided by JDOERINGPA
Categories World Cuisine Recipes Asian Thai
Time 17m
Yield 4
Number Of Ingredients 16
Steps:
- On a plate, combine the flour, cumin, cayenne pepper and 1/2 teaspoon of salt. Stir to distribute the spices. Coat the pork chops with the flour mixture, and shake off any excess.
- Heat the oil in a large skillet over medium-high heat. Place the pork chops in the hot skillet, and fry for about 4 minutes per side, until cooked through.
- While the pork chops cook, stir together the chicken broth, coconut milk, peanut butter, honey, ginger and 1/4 teaspoon of salt. Remove the pork chops to a serving platter, and keep warm.
- Pour the peanut sauce into the skillet. Cook, stirring constantly for 2 minutes, or until thickened. Pour peanut sauce over the chops, and garnish with green onion, bell pepper, peanuts and cilantro.
Nutrition Facts : Calories 365.8 calories, Carbohydrate 16.4 g, Cholesterol 30.5 mg, Fat 26.9 g, Fiber 2.3 g, Protein 17.3 g, SaturatedFat 9.8 g, Sodium 572.4 mg, Sugar 6.1 g
STICKY SOY & HONEY PORK WITH ASIAN NOODLES
Serve lean pork tenderoin in a sweet Chinese five-spice stir-fry mix of egg noodles, sweetcorn, sugar snap peas and peppers
Provided by Lucy Netherton
Categories Main course
Time 35m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. Mix together the soy, ketchup and honey with the five-spice. Put the pork tenderloin on a baking tray and brush with just under half the sauce. Roast in the oven for 10 mins, then brush with a little extra sauce and return to the oven for a further 15 mins.
- Meanwhile, soak the noodles in boiling water until soft. Drain, reserving about 50ml of the water. Heat the sesame oil in a wok or large frying pan, add the corn and sugar snap peas, and stir-fry for 3 mins, adding the water to help the veg steam.
- Add the stir-fry veg and half the spring onions, and cook for 3 mins more until wilted. Tip in the noodles and the rest of the sauce. Using tongs, mix everything to combine. Remove the pork, cut into slices and serve on top of the noodles. Scatter with remaining spring onions.
Nutrition Facts : Calories 384 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 17 grams sugar, Fiber 6 grams fiber, Protein 32 grams protein, Sodium 1.5 milligram of sodium
THAI PORK CHOPS
Another recipe from Cooking Pleasures that I am putting here for safe keeping. Serve these with some jasmine rice and green beans for a lovely meal. Feel free to adjust the amount of jalapenos you use ot suit your taste.
Provided by SkinnyMinnie
Categories Pork
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oil in a large nonstick skillet over medium high heat until hot.
- Add the pork chops and cook for 10 min, turning once or until it is no longer pink in the center.
- Remove to a plate and cover with foil while you prepare the sauce.
- Reduce the heat to medium and add the jalapeno peppers and garlic to the skillet. If you need to add a little more oil to the skillet, do so now.
- Cook for 1-2 min or until softened, stirring occasionally.
- Stir in the fish sauce and sugar.
- Bring to a boil and boil for 1 minute.
- Pour the sauce over the pork chops and sprinkle with the chopped cilantro and peanuts.
Nutrition Facts : Calories 983.9, Fat 60.6, SaturatedFat 12.2, Cholesterol 263.1, Sodium 1783.6, Carbohydrate 8.9, Fiber 1.4, Sugar 5.8, Protein 96.4
HOISIN GINGER SESAME PORK CHOPS
These spicy-sweet hoisin grilled pork chops are delicious.
Provided by Occasional Cooker
Categories 100+ Everyday Cooking Recipes
Time 8h35m
Yield 5
Number Of Ingredients 9
Steps:
- Mix honey, hoisin sauce, soy sauce, ginger, chili-garlic sauce, garlic, and sesame oil in a small bowl. Place pork chops in a resealable plastic bag. Pour 1/2 of the marinade over the pork chops; seal bag. Marinate in the refrigerator, 8 hours to overnight. Place remaining marinade in an airtight container and refrigerate.
- Preheat an outdoor grill for medium heat and lightly spray the grate. Remove pork chops from the bag and shake off excess marinade; discard marinade from the bag. Grill pork chops, basting with refrigerated marinade, until browned and no longer pink inside, 8 to 10 minutes per side.
- Pour remaining marinade into a saucepan over medium heat. Bring to a boil. Reduce heat and simmer, stirring constantly, until thickened, about 5 minutes. Spoon sauce over the pork chops.
Nutrition Facts : Calories 441.1 calories, Carbohydrate 42.2 g, Cholesterol 107.3 mg, Fat 10.9 g, Fiber 1.1 g, Protein 43.2 g, SaturatedFat 3.4 g, Sodium 1456 mg, Sugar 35.2 g
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