Thai Pork With Noodles Recipes

THAI-STYLE PORK NOODLE BOWL

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.

ASIAN PORK NOODLE STIR FRY

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.

VIETNAMESE GRILLED PORK AND RICE VERMICELLI NOODLE BOWL

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.

THAI PORK PATTIES WITH SWEET CHILLI & NOODLES

Steps:

• Heat the grill. In a bowl, mix together the pork, garlic, lemongrass, fish sauce and half the coriander. Season with pepper. Mix well and form into 8 patties. Rub each one with the oil and a sprinkling of sugar, then place on a rack in a baking tray.
• Grill the patties for 3 mins each side until golden brown. Meanwhile, in a large bowl, cook the rice noodles following pack instructions. Drain the warm noodles and serve with the patties, chopped spring onions, remaining coriander and a drizzle of sweet chilli dipping sauce.

THAI RED CURRY WITH PORK AND NOODLES

Steps:

• Bring a large pot of water to a boil. Add noodles; cook until just softened, about 2 minutes. Drain, and rinse under cold water. Set aside.
• Heat oil in a large saute pan over medium heat until hot but not smoking. Add garlic; cook, stirring, until just starting to brown, 1 to 2 minutes. Add curry paste; cook, stirring, until fragrant, about 2 minutes. Add pork; cook, stirring to break up meat, until very little pink remains, about 2 minutes.
• Stir in stock, coconut milk, and lime leaves. Bring to a simmer; cook, stirring occasionally, until liquid is slightly thickened, 6 to 8 minutes. Stir in fish sauce, sugar, and lime juice. Simmer 1 minute.
• Add noodles; toss well with tongs. Cook until noodles are tender and coated with sauce, 1 to 2 minutes. Serve immediately, garnished with basil, bean sprouts, and lime wedges.

TANGY THAI PORK WITH NOODLES

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.