SIMPLE VIETNAMESE PORK NOODLE BOWL
Provided by Food Network
Time 55m
Yield 6
Number Of Ingredients 10
Steps:
- Prepare noodles according to package directions. Arrange noodles in 6 serving bowls. Top with slaw mix and onion; set aside. While noodles are cooking, combine chicken broth, fish sauce and soy sauce in a medium saucepan and bring to a boil over medium-high heat. Reduce heat to low and keep broth just below a simmer. In a very large skillet over medium-high heat, warm oil. Add pork and cook until browned and internal temperature of pork reaches 145°F., 1 to 2 min. per side. You may have to do this in batches. Remove pork and rest for 3 min. Arrange pork on top of noodle bowls. Ladle in broth, garnish with basil and lime wedges, and serve.
COLD ASIAN NOODLES WITH PORK
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Make the pickled vegetables: Put the carrots, cucumbers and jalapeno in a bowl. Heat the rice vinegar and fish sauce in a saucepan, then pour over the vegetables. Add a pinch each of salt and pepper and set aside, stirring occasionally, while you prepare the noodles and pork.
- Bring a small pot of water to a boil; remove from the heat, add the noodles and let stand 8 minutes. Drain the noodles and rinse under cold water, then snip into smaller pieces with kitchen shears.
- Meanwhile, season the pork lightly with salt and pepper. Heat 1 tablespoon vegetable oil in a medium skillet over medium-high heat. Add the pork and cook until just cooked through, 3 to 4 minutes per side. Brush each chop with hoisin sauce; turn and cook 30 seconds. Brush with more hoisin sauce, turn and cook 30 more seconds. Remove to a cutting board and let rest 5 minutes, then thinly slice.
- Divide the noodles among bowls. Strain the pickled vegetables, reserving the liquid. Stir 1 tablespoon hoisin sauce and the remaining 2 tablespoons vegetable oil into the reserved liquid; drizzle over the noodles. Top with the pork, pickled vegetables, lettuce and herbs.
- Per serving: Calories 476; Fat 20 g (Saturated 4 g); Cholesterol 78 mg; Sodium 618 mg; Carbohydrate 38 g; Fiber 4 g; Protein 36 g
Nutrition Facts : Calories 476 calorie, Fat 20 grams, SaturatedFat 4 grams, Cholesterol 78 milligrams, Sodium 618 milligrams, Carbohydrate 38 grams, Fiber 4 grams, Protein 36 grams
COLD SOBA NOODLES W/VIETNAMESE PORK
Found this recipe in Cooking Light August/2008 issue. Dinner tonight!! :) I've made just a couple of changes to suit our tastes.
Provided by katie in the UP
Categories Pork
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine 1 tbls onions, 1 tbls sesame oil, 1 tsp fish sauce and next 4 ingredients (through pork) in a large zip top baggie; seal.
- Marinate in refrigerator for 20 minutes.
- Combine remaining 1 tbls oil, remaining 1 tbls fish sauce, vinegar and chile paste in a large bowl, stirring well.
- Add noodles, cabbage and bell pepper; toss to coat.
- Heat a skillet over med high heat.
- Coat pan with cooking spray.
- Remove pork from marinade.
- Add pork to pan; cook 1 1/2 minutes or until done.
- Arrange pork over noodle mixture.
- Sprinkle with remaining 2 tbls onions.
Nutrition Facts : Calories 382.1, Fat 14.5, SaturatedFat 3.5, Cholesterol 35.7, Sodium 948.9, Carbohydrate 46.2, Fiber 1.2, Sugar 1.9, Protein 20.7
VIETNAMESE COLD NOODLES WITH SHRIMP
Make and share this Vietnamese Cold Noodles with Shrimp recipe from Food.com.
Provided by Diana Adcock
Categories Fruit
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- (Nuoc Cham: puree these 5 ingredients to smooth. Will keep up to 2 weeks in the fridge.) Cook rice sticks according to package directions.
- Drain well and rinse in cold water.
- Drain well.
- Place on a large serving platter surrounded by remaining ingredients in small bowls.
Nutrition Facts : Calories 606.5, Fat 22, SaturatedFat 3.2, Cholesterol 230.4, Sodium 3537, Carbohydrate 59.8, Fiber 5.8, Sugar 15.5, Protein 45.6
COLD SOBA NOODLES WITH PORK TENDERLOIN
Tender pork tenderloin is the perfect partner to this tasty Asian-flavored buckwheat cold noodle salad.
Provided by lutzflcat
Categories Noodles
Time 1h25m
Yield 4
Number Of Ingredients 18
Steps:
- Bring a large pot of water to a boil, add soba noodles, and cook according to package directions, about 4 minutes. Drain noodles, rinse under cold water, and set aside to cool.
- Whisk peanut butter, water, 1 tablespoon sesame oil, hoisin sauce, Sriracha, soy sauce, lime zest and juice, garlic, and ginger together in a small bowl for the dressing. Pour dressing over noodles. Add red bell pepper and toss to combine. Refrigerate until well chilled, at least 1 hour.
- Stir teriyaki sauce, rice vinegar, and red pepper flakes together in a bowl until well combined. Cut pork tenderloin into very thin slices, about 1/8 inch thick, then cut each slice in half. Add pork to marinade, cover bowl, and chill in the refrigerator for 30 minutes or longer.
- Remove pork from refrigerator. Heat a skillet over medium-high heat, and heat the remaining 1 tablespoon sesame oil until hot. Add pork, separating pieces to cover the skillet's bottom. Cook the pork, occasionally stirring, until cooked through, 2 to 3 minutes. Your time will depend on how thinly the pork is cut, but try not to overcook to retain tenderness.
- Remove noodles from the refrigerator and give them a good stir. Divide the noodles among 4 plates or bowls. Evenly distribute the pork on top of the noodles and garnish with peanuts, green onion and sesame seeds before serving.
Nutrition Facts : Calories 372.6 calories, Carbohydrate 44 g, Cholesterol 18.5 mg, Fat 16.1 g, Fiber 2.4 g, Protein 18 g, SaturatedFat 2.9 g, Sodium 1314.5 mg, Sugar 6.5 g
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- Combine 1 tablespoon onions, 1 tablespoon sesame oil, 1 teaspoon fish sauce, and next 4 ingredients (through pork) in a large zip-top plastic bag; seal. Marinate in refrigerator 20 minutes.
- Combine remaining 1 tablespoon oil, remaining 1 tablespoon fish sauce, vinegar, and chile paste in a large bowl, stirring well. Add noodles, cabbage, and bell pepper; toss to coat.
- Heat a skillet over medium-high heat. Coat pan with cooking spray. Remove pork from marinade. Add pork to pan; cook 1 1/2 minutes or until done. Arrange pork over noodle mixture. Sprinkle with remaining 2 tablespoons onions.
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