Chinese Pork Noodle Bowls Recipes

PORK NOODLE BOWL RECIPE BY TASTY

Steps:

• In a small bowl, whisk together soy sauce, Frank's Red Hot Original, brown sugar, chili oil, and rice vinegar until sugar dissolves. Set aside.
• In a skillet or wok, heat the vegetable oil over high heat. Add ginger and garlic and let sizzle for one minute. Add ground pork and quickly start stir-frying. Continually toss the pork until almost no pink remains in the meat. Pour in the sauce, bring to a simmer, and continue stirring the pork. Pour in the dissolved cornstarch. Stir until sauce thickens slightly, then remove from heat.
• Assembly: Pile rice noodles in each bowl. Spoon pork with sauce on top of noodles. Place carrots and cucumbers in small piles. Garnish with scallions, cilantro, and peanuts. Serve with lime wedges on the side.
• Enjoy!

SPICY PORK NOODLE BOWL

Steps:

• Bring a large pot of water to a boil. Add the noodles and cook as the label directs. Drain and toss with 2 teaspoons vegetable oil.
• Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the pork and 2 teaspoons ginger; cook, breaking up the meat with a wooden spoon, until lightly browned, about 3 minutes. Add the chicken broth, pickles and 2 tablespoons each pickle brine and soy sauce and cook, scraping up any browned bits, until the liquid evaporates, about 4 minutes.
• Meanwhile, puree 3 tablespoons toasted sesame seeds in a blender until finely ground, about 15 seconds. Add the remaining 3 tablespoons vegetable oil and puree until smooth. Add 1/4 cup water, the chili-garlic sauce, brown sugar and the remaining 1/4 cup soy sauce, 2 tablespoons pickle brine and 1 teaspoon ginger; puree until combined.
• Top each serving of noodles with the sesame dressing, pork, cucumbers and tomatoes. Sprinkle with the remaining 1 tablespoon sesame seeds.

CHINESE PORK 'N' NOODLES

Steps:

• Cook pasta according to package directions. Meanwhile, in a small bowl, combine the hoisin sauce, soy sauce and sesame oil; set aside. , In a large nonstick skillet or wok, stir-fry pork in 2 teaspoons canola oil for 3 minutes or until no longer pink. Remove and keep warm. In the same skillet, stir-fry the red pepper, peas and onion in remaining oil for 3 minutes. Add cabbage; stir-fry 2 minutes longer or until vegetables are crisp-tender. , Stir reserved hoisin sauce mixture and stir into skillet. Return pork to the pan; heat through. Drain pasta and add to skillet; toss to coat. Sprinkle each serving with 1 tablespoon cilantro.

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.

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.

CHINESE PORK NOODLE BOWLS

Steps:

• Mix together char siu sauce and sesame oil. Add the pork and leave to marinate for at least one hour or overnight.
• Preheat the oven to 200°C fan bake.
• Place pork slices on a lined baking tray and bake for 30 minutes. Turn the pork over then brush with extra char siu sauce and bake for 20 minutes more until golden and tender.
• Pour boiling water over rice noodles. Once tender, drain then stir through soy sauce and the second measure of sesame oil.
• To assemble: Slice the hot pork. Divide the rice noodles between 4 bowls then add the cabbage, carrot and hot pork. Top with coriander and roasted sesame dressing or dressing of your choice

BIG BOWL CHINESE PORK WITH NOODLES (COPYCAT)

Steps:

• Bring a large quantity of water to boil. Meanwhile heat a skillet or wok over high heat. When hot, add the peanut oil and add the bamboo shoots and scallion whites and stir briefly to coat. Add the pork and stir, pressing the spatula down and mashing the pork to separate the grains. Do not brown. When the pork has separated and changed color, add the dark soy and stir in briefly.
• Add the chili paste, bean sauce and sugar, and cook stirring for 3-4 minutes. Turn off the heat (this sauce can be made hours ahead). When water is boiling cook the noodles and drain thoroughly. Transfer to a bowl.
• Re-heat the pork, if necessary, stir in the scallions and spoon pork sauce over the noodles, sprinkle with sesame oil, garnish with the corlander and serve.