Basic Noodles In Soup Ii Stir Fried Pork And Spinach Topping Recipes

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STIR-FRIED NOODLES



Stir-fried noodles image

A healthy Chinese for all the family, quick and simple

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Side dish, Snack, Supper

Time 25m

Number Of Ingredients 11

150g pack medium egg noodle
1 tbsp vegetable oil
2.5cm piece fresh ginger, finely chopped
2 garlic cloves, finely chopped
1 large carrot, cut into matchsticks
1 yellow pepper, deseeded and thinly sliced
100g mangetout, sugarsnaps or frozen peas
2 spring onions, finely chopped
85g beansprout (optional)
2 tbsp soy sauce
1 tsp white wine vinegar

Steps:

  • Cook the noodles according to pack instructions.
  • Meanwhile, heat the oil in a wok or large frying pan, then stir-fry the ginger, garlic, carrot, pepper and mangetout, sugar snap or frozen peas over a high heat for 2-3 mins.
  • Drain the noodles thoroughly, add to the pan with the onions and beansprouts, if using, then stir-fry for 2 mins.
  • Mix together the soy sauce and vinegar, stir into the pan, then cook for 1-2 mins. Divide between individual plates or bowls and serve immediately.

Nutrition Facts : Calories 439 calories, Fat 14 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 67 grams carbohydrates, Fiber 6 grams fiber, Protein 15 grams protein, Sodium 2 milligram of sodium

STIR-FRIED PORK SOUP



Stir-Fried Pork Soup image

Meet the Cook: Especially to guests who enjoy the variety of Chinese cooking, this is a treat. I like serving it with fried noodles or rice as a side dish. I am a widow with two daughters, both grown, and a grandson. Music is a favorite pastime. I've been the founder and director of a seniors band called "The Happy Has Beens", and I perform for clubs, church groups and seniors as the "Hat Lady", singing about my travels through our state. -Louise Johnson, Harriman, Tennessee

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4-6 servings.

Number Of Ingredients 11

2/3 pound boneless pork loin, cut into thin strips
1 cup sliced fresh mushrooms
1 cup chopped celery
1/2 cup diced carrots
2 tablespoons vegetable oil
6 cups chicken broth
1/2 cup chopped fresh spinach
2 tablespoons cornstarch
3 tablespoons cold water
1 egg, lightly beaten
Pepper to taste

Steps:

  • In a 3-qt. saucepan, stir-fry pork, mushrooms, celery and carrots in oil until pork is browned and vegetables are tender. Add broth and spinach. , Combine cornstarch and water to make a thin paste; stir into soup. Return to a boil; boil for 1 minute. Quickly stir in egg. Add pepper.

Nutrition Facts : Calories 151 calories, Fat 8g fat (2g saturated fat), Cholesterol 60mg cholesterol, Sodium 979mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 13g protein.

STIR-FRIED NOODLE SOUP



Stir-Fried Noodle Soup image

Your family won't be able to wait to dive into this easy Asian soup!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 6

Number Of Ingredients 6

1/2 pound beef boneless sirloin steak
1 tablespoon vegetable oil
1 bag (1 pound) fresh stir-fry vegetables
1 package (about 7 ounces) fresh stir-fry noodles with soy sauce-flavored sauce
1 3/4 cups Progresso™ beef flavored broth (from 32-ounce carton)
3 cups water

Steps:

  • Remove fat from beef. Cut beef with grain into 2-inch strips; cut strips across grain into 1/8-inch slices.
  • Heat oil in 4-quart Dutch oven over medium-high heat. Cook beef in oil about 2 minutes, stirring occasionally, until brown.
  • Stir in remaining ingredients, including contents of sauce packet from noodles. Heat to boiling. Boil about 5 minutes, stirring occasionally, until vegetables are crisp-tender.

Nutrition Facts : Calories 165, Carbohydrate 21 g, Cholesterol 20 mg, Fiber 1 g, Protein 12 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 510 mg

STIR-FRIED RICE NOODLES WITH PORK CHOPS



Stir-Fried Rice Noodles with Pork Chops image

Stir fries come together very quickly and the key to a successful stir fry? Mise en place! Making sure all your ingredients are measured and prepped before you start cooking saves you so much time in this yummy dish.

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

8 ounces thin rice noodles
3 tablespoons vegetable oil
8 thin-cut boneless pork chops (1/4 inch thick; about 1 1/4 pounds total)
Kosher salt and freshly ground pepper
1/4 cup soy sauce
2 tablespoons sambal oelek, plus more for serving
1 2-inch piece fresh ginger, peeled and sliced into matchsticks
4 scallions, sliced (dark green parts separated)
4 ounces shiitake mushrooms, sliced
2 small carrots, thinly sliced on an angle
4 ounces snap peas, halved lengthwise

Steps:

  • Cook the noodles as the label directs. Drain and set aside. Meanwhile, coat a baking sheet with 1 tablespoon vegetable oil. Generously season the pork chops with salt and pepper and arrange in an even layer on the pan. Whisk together the soy sauce and sambal oelek in a small bowl.
  • Preheat the broiler. Heat the remaining 2 tablespoons vegetable oil, the ginger and the white and light green scallion parts in a large nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring, until nearly tender, about 5 minutes. Add the carrots and snap peas; cook until crisp-tender, about 4 minutes. Add the noodles and sambal sauce and cook, tossing, until the noodles are warmed through and well coated, about 2 minutes.
  • Broil the pork chops until charred, 3 to 4 minutes per side. Divide the noodle mixture among bowls. Top with the pork chops, scallion greens and more sambal oelek.

Nutrition Facts : Calories 600, Fat 26 grams, SaturatedFat 6 grams, Cholesterol 85 milligrams, Sodium 1322 milligrams, Carbohydrate 56 grams, Fiber 4 grams, Protein 37 grams, Sugar 3 grams

BASIC NOODLES IN SOUP II: STIR-FRIED CHICKEN TOPPING II



Basic Noodles In Soup II: Stir-Fried Chicken Topping II image

Number Of Ingredients 12

4 black, dried mushrooms
1 cup white meat chicken
1 tablespoon soy sauce
1/4 teaspoon sugar
1/4 teaspoon salt
dash pepper
1/2 cup bamboo shoots
1/2 pound spinach
2 slices smoked ham
2 tablespoons oils
1/4 teaspoon salt
2 teaspoons soy sauce

Steps:

  • 1. Soak dried mushrooms. 2. Slice chicken. Combine soy sauce, sugar, salt and pepper. Add to chicken and toss to coat. 3. Slice bamboo shoots and soaked mushrooms. Shred spinach and mince ham. 4· Heat oil. Add remaining salt, then chicken and stir-fry until it loses its pinkness (about 2 minutes). 5. Add bamboo shoots, mushrooms and spinach stir-fry 2 minutes more. Sprinkle with remaining soy sauce. 6. Arrange mixture as a topping over noodles in soup. Garnish with minced ham and serve. VARIATIONS: * For the chicken, substitute shelled and deveined shrimp. * For the spinach, substitute 2 tablespoons cloud ear mushrooms (soaked), sliced and 1/4 cup lily buds (soaked), cut in two. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutrition Facts : Nutritional Facts Serves

STIR-FRY PORK WITH FRESH SPINACH, CARROTS AND NOODLES



Stir-Fry Pork With Fresh Spinach, Carrots and Noodles image

To make this dish more authentic you can subsitute Chinese noodles for the vermicelli. Purchased ready-made broccoli slaw can be replaced with the matchstick carrots if desired.

Provided by Kittencalrecipezazz

Categories     Pork

Time 40m

Yield 4 serving(s)

Number Of Ingredients 15

1 lb boneless pork (cut into thin strips)
1/3 cup hoisin sauce
2 tablespoons fresh minced garlic (or to taste)
3 tablespoons light soy sauce
1 tablespoon rice vinegar
3 teaspoons sesame oil
2 teaspoons fresh minced ginger (or to taste)
black pepper (optional)
1 (10 ounce) package fresh Baby Spinach
1 (8 ounce) can sliced water chestnuts (rinsed and drained)
2 1/2 cups carrots (cut into matchstick-size strips)
5 green onions, chopped
1 -2 teaspoon dried red pepper flakes (or to taste)
2 -3 tablespoons vegetable oil
8 -10 ounces vermicelli (or use Chinese noodles)

Steps:

  • Cook the pasta or Chinese noodles; set aside.
  • Place the pork strips in a bowl.
  • In another bowl whisk together the hoisin sauce with garlic, soy sauce, rice vinegar, sesame oil, ginger and black pepper to taste (if using).
  • Pour HALF of the hoisin sauce mixture over the pork strips; mix to coat, and let stand for about 30 minutes.
  • Heat about 1 tablespoon vegetable oil in a wok or large skillet over medium-high heat.
  • Add in the pork mixture and saute for about 2-3 minutes, or until the pork is done; remove to a plate or bowl.
  • Heat another 1 tablespoon oil (or more if desired) in the wok or skillet and saute the dried chili flakes with spinach leaves, water chestnuts, carrots (or broccoli slaw if using) and green onions for about 3 minutes or until the spinach is wilted.
  • Stir in the cooked noodles with the cooked pork, along with any drippings from the plate or bowl and the remaining half of the hoisin sauce mixture; cook stirring constantly for about 2 minutes or until the mixture is completely heated through.
  • Add in more soy sauce and season with more black pepper if desired.
  • Delicious!

BASIC NOODLES IN SOUP II



Basic Noodles In Soup II image

Number Of Ingredients 7

Basic Noodles In Soup II: Simple Toppings or Stir-Fried Toppings
1/2 pound egg Parboiled Noodles I or II
2 teaspoons soy sauce
1 teaspoon peanut oil
few drops sesame oil
1/8 teaspoon pepper
6 cups Stock, Chicken or favorite stock

Steps:

  • 1. Prepare any of the simple or stir-fried toppings. 2. Parboil noodles (from the Edit Tap, click to open recipe and follow instructions). 3. Place noodles in a bowl. Add soy sauce, peanut oil, sesame oil and pepper, and toss well. Keep noodles warm. Meanwhile bring stock to a boil. 4. Transfer noodles to a large tureen or to individual soup bowls. Arrange topping over noodles then pour heated stock over and serve at once. NOTE: When stir-fried toppings are used, the stock is added first in step 4, then the topping. VARIATIONS: * Leave the noodles unseasoned. Season the stock instead with 1/2 teaspoon salt and the pepper. * After step 2, brown the noodles in a little oil before placing them in soup bowls. Season lightly with salt and pepper. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutrition Facts : Nutritional Facts Serves

BASIC NOODLES IN SOUP II



Basic Noodles In Soup II image

Number Of Ingredients 7

Basic Noodles In Soup II: Simple Toppings or Stir-Fried Toppings
1/2 pound egg Parboiled Noodles I or II
2 teaspoons soy sauce
1 teaspoon peanut oil
few drops sesame oil
1/8 teaspoon pepper
6 cups Stock, Chicken or favorite stock

Steps:

  • 1. Prepare any of the simple or stir-fried toppings. 2. Parboil noodles (from the Edit Tap, click to open recipe and follow instructions). 3. Place noodles in a bowl. Add soy sauce, peanut oil, sesame oil and pepper, and toss well. Keep noodles warm. Meanwhile bring stock to a boil. 4. Transfer noodles to a large tureen or to individual soup bowls. Arrange topping over noodles then pour heated stock over and serve at once. NOTE: When stir-fried toppings are used, the stock is added first in step 4, then the topping. VARIATIONS: * Leave the noodles unseasoned. Season the stock instead with 1/2 teaspoon salt and the pepper. * After step 2, brown the noodles in a little oil before placing them in soup bowls. Season lightly with salt and pepper. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutrition Facts : Nutritional Facts Serves

PORK WITH SPINACH STIR FRY



Pork With Spinach Stir Fry image

Make and share this Pork With Spinach Stir Fry recipe from Food.com.

Provided by morgainegeiser

Categories     Asian

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon white sesame seeds
12 2/3 ounces spinach
2 garlic cloves, very finely sliced
3 spring onions, chopped
10 ounces pork loin, cut into thick strips
2 tablespoons oil
2 teaspoons sesame oil
2 tablespoons Japanese soy sauce
2 teaspoons sugar

Steps:

  • Toast the sesame seeds in a dry pan over medium heat for 3 to 4 minutes, shaking the pan gently, until seeds are golden brown; remove from the pan at once to prevent burning.
  • Trim the ends from the spinach, roughly chop the leaves and wash to remove the grit.
  • Combine the garlic, spring onion, cayenne pepper and pork, mixing well. Heat the oils in a pan and stir-fry the pork quickly in three batches over very high heat until golden brown. Remove the meat and set aside.
  • Add the soy sauce, sugar and spinach and toss lightly. Cover and cook for 2 minutes or until the spinach is just soft. Return the pork to the pan, add the sesame seeds, toss well and serve immediately.

NOODLES IN SOUP WITH ROAST PORK II



Noodles In Soup With Roast Pork II image

Number Of Ingredients 5

1/4 pound egg Parboiled Noodles I or II
1/4 pound Roast Pork
1/4 pound preserved cabbage
1/2 cup cooked shrimp
6 cups Stock, Chicken or favorite stock

Steps:

  • 1. Parboil noodles (from the Edit Tap, click to open recipe and follow instructions) and keep warm. 2. Shred roast pork. Rinse preserved cabbage then squeeze dry and shred. 3. Bring stock to a boil. Add pork, cabbage and shrimp cook only to heat through. 4. Transfer noodles to a large tureen or to individual soup bowls. Pour soup and its ingredients over noodles and serve. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutrition Facts : Nutritional Facts Serves

STIR-FRIED PORK SOUP



Stir-Fried Pork Soup image

Make and share this Stir-Fried Pork Soup recipe from Food.com.

Provided by Courtly

Categories     Pork

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 11

2/3 lb boneless pork loin, cut into thin strips
1 cup sliced fresh mushrooms
1 cup chopped celery
1/2 cup diced carrot
2 tablespoons vegetable oil
6 cups chicken broth
1/2 cup chopped fresh spinach
2 tablespoons cornstarch
3 tablespoons cold water
1 egg, lightly beaten
pepper

Steps:

  • In a 3 quart saucepan, stir-fry pork, mushrooms, celery and carrots in oil until pork is no longer pink and vegetables are tender.
  • Add broth and spinach.
  • Combine cornstarch and water to make a thin paste; stir into soup. Return to a boil; boil for 1 minute.
  • Quickly stir in egg. Add pepper.
  • Serve immediately.

BASIC NOODLES IN SOUP II: STIR-FRIED CHICKEN TOPPING I



Basic Noodles In Soup II: Stir-Fried Chicken Topping I image

Number Of Ingredients 8

1 cup white meat chicken
1 cup fresh mushrooms
1/2 cup water chestnut
2 tablespoons oils
1/2 teaspoon salt
1/2 cup Stock, Chicken or favorite stock
2 teaspoons cornstarch
2 tablespoons water

Steps:

  • 1. Slice chicken, fresh mushrooms and water chestnuts. 2. Heat oil. Add salt, then chicken, and stir-fry until chicken loses its pinkness (about 2 minutes). 3. Add mushrooms and water chestnuts stir-fry until mushrooms begin to soften (about 1 minute more). 4. Add stock and heat quickly. Then simmer, covered, 3 to 4 minutes over medium heat. 5. Meanwhile blend cornstarch and cold water to a paste then stir in to thicken chicken mixture. Arrange as a topping over noodles in soup and serve. VARIATIONS: * For the water chestnuts, substitute bamboo shoots. * After step 3, sprinkle the chicken and vegetables with 1 to 2 teaspoons soy sauce. * In step 5, add to the cornstarch paste 1 to 2 teaspoons soy sauce, 1/4 teaspoon salt, 1/4 teaspoon sugar and a dash of pepper. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutrition Facts : Nutritional Facts Serves

PORK AND SPINACH NOODLE SOUP



Pork and Spinach Noodle Soup image

Make and share this Pork and Spinach Noodle Soup recipe from Food.com.

Provided by ThatCaptJim

Categories     Ham

Time 25m

Yield 6 cups, 4-6 serving(s)

Number Of Ingredients 9

2 cups ham or 2 cups pork chops, cubed
4 cups chicken stock
4 cups baby spinach leaves
1 cup orzo pasta
1/4 cup onion, minced
1 egg, beaten
1 tablespoon lemon pepper seasoning
2 tablespoons cornstarch
2 tablespoons water

Steps:

  • Heat 3 cups of the chicken stock to boiling.
  • Add cubed pork, spinach, and pasta -- cook until pasta is tender.
  • In another pan, heat the remaining 1 cup of stock until it is boiling.
  • Mix the corn starch and water, then add to boiling stock. Stir until thickened, then remove from heat.
  • Gently swirl in the egg into the thickened stock and do not stir until egg is set, 1-2 minutes.
  • Carefully add the second pot with the egg mixture into the first pot once the pasta is done to your preference. Remove from heat and add lemon pepper seasoning.
  • Allow to rest for 5-10 minutes before serving.

Nutrition Facts : Calories 389.1, Fat 8.8, SaturatedFat 2.6, Cholesterol 90.1, Sodium 1449.3, Carbohydrate 45.6, Fiber 2.2, Sugar 5.5, Protein 29.7

PORK STIR-FRY WITH SPINACH



Pork Stir-Fry With Spinach image

I had the two main ingredients on hand, and decided to get creative. We are big lovers of sesame oil. Everyone was pleased with the results, so I thought I'd post this before I forgot it. I served with this warm hokkien noodles, but rice would be fine, too.

Provided by Leggy Peggy

Categories     Spinach

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 tablespoons sesame seeds
3 large garlic cloves, sliced thinly
5 -6 scallions, sliced
1 long red chili pepper, seeded and chopped
1/4 teaspoon cayenne pepper
600 g pork steak, cut in strips
2 -3 tablespoons oil, plus (I used peanut)
1 dash sesame oil
1/4 cup Japanese soy sauce (tamari)
2 teaspoons sugar
4 teaspoons sesame oil
200 g Baby Spinach

Steps:

  • Toast the sesame seeds in a dry pan over a medium heat for 3 to 4 minutes, or until golden. Shake the pan gently to keep the seeds moving (and not burning). Remove seeds from pan and set aside to cool.
  • Combine the garlic, scallions, chili, cayenne and pork. Mix well and set aside.
  • Combine soy sauce, sugar and 4 teaspoons of sesame oil. Mix well and set aside.
  • Heat the oil with the splash of sesame oil in a wok or heavy-based frying pan. Stir fry the pork (in 3-4 batches) over a high heat until golden. Remove meat and set aside.
  • Add the spinach and soy, sugar and sesame oil mixture to the wok/pan. Stir lightly and cover. Cook for 1-2 minutes or until spinach is soft.
  • Return pork to the pan, add the sesame seeds, stir well and heat for about 1 minute.
  • Serve over noodles or rice.

Nutrition Facts : Calories 635.9, Fat 44.1, SaturatedFat 12.5, Cholesterol 167.5, Sodium 1171.7, Carbohydrate 9.3, Fiber 2.5, Sugar 3.7, Protein 50

BASIC NOODLES IN SOUP II: STIR-FRIED PORK AND SPINACH TOPPING



Basic Noodles In Soup II: Stir-Fried Pork and Spinach Topping image

Number Of Ingredients 4

1/2 pound lean pork
1 stalk leek
1/2 pound spinach
2 tablespoons oils

Steps:

  • 1. Shred pork and leek. Stem spinach and cut leaves in half. 2. Heat oil. Add pork and stir-fry until it loses its pinkness (1 to 2 minutes). 3. Add leek and spinach stir-fry 1 minute more. 4. Arrange mixture as a topping over noodles in soup and serve. VARIATION: * For the spinach, substitute 2 cups Chinese lettuce, cut in 2-inch sections and stir-fry in step 3 until softened. (You may also add, with the Chinese lettuce, 1/2 cup bamboo shoots, sliced, and 1/2 cup canned button mushrooms.) The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutrition Facts : Nutritional Facts Serves

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The best delicious Noodle Pancake Stir-fried Pork Topping recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Noodle Pancake Stir-fried Pork Topping recipe today! Hello my friends, this Noodle Pancake Stir-fried Pork Topping recipe will not disappoint, I promise! Made with simple …
From bakerrecipes.com


20-MINUTE ASIAN PORK NOODLES RECIPE - AVERIE COOKS
2020-12-15 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 ...
From averiecooks.com


STIR-FRIED PORK AND SPINACH TOPPING FOR BASIC NOODLES IN SOUP 2 …
Save this Stir-fried pork and spinach topping for basic noodles in soup 2 recipe and more from The Thousand Recipe Chinese Cookbook to your own online collection at EatYourBooks.com ...
From eatyourbooks.com


SUPER QUICK SPICY PORK NOODLE SOUP - MARION'S KITCHEN
3 tbsp vegetable oil . 400g (14 oz) pork mince . 3 garlic cloves, finely chopped . 2 tbsp Korean gochujang paste* 2 tbsp Chinese ‘ chiang kiang’ black vinegar or alternatively, use regular white vinegar 2 tbsp soy sauce . 6 cups chicken stock
From marionskitchen.com


STIR FRIED PORK AND SPINACH TOPPING FOR BASIC NOODLES N SOUP …
Whoever did not know that pork and spinach mixture is great for topping a soup, please check out this Stir Fried Pork And Spinach Topping For Basic Noodles n Soup. You will wonder why you did not try this Stir Fried Pork And Spinach Topping For Basic Noodles n Soup recipe before. And you will never stop thanking me either.
From ifood.tv


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