Crispy Pork With Saucy Spicy Noodles Recipes

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SPICY PORK WITH NOODLES



Spicy Pork with Noodles image

Ginger and red pepper flakes perk up this flavorful pork dish from Ann Van Tassell of Albuquerque, New Mexico. "I've been making this quick pasta dish for years," says Ann. "It's convenient because the noodles don't need to be boiled separately."

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 3 cups.

Number Of Ingredients 11

1/4 cup plus 2 tablespoons sliced green onions, divided
2 teaspoons minced fresh gingerroot
1 tablespoon canola oil
3 garlic cloves, minced
1/3 pound ground pork
1 can (8 ounces) sliced water chestnuts, drained
3 tablespoons reduced-sodium soy sauce
1 teaspoon sesame oil
1/4 teaspoon crushed red pepper flakes
2 cups uncooked egg noodles
1-1/2 cups water

Steps:

  • In a large skillet, saute 1/4 cup onions and ginger in canola oil until tender. Add garlic; cook 1 minute longer. Add pork; cook until juices run clear. Drain. , Stir in the water chestnuts, soy sauce, sesame oil and pepper flakes. Add noodles and water. Bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until noodles are tender. Sprinkle with remaining onions.

Nutrition Facts : Calories 315 calories, Fat 15g fat (4g saturated fat), Cholesterol 58mg cholesterol, Sodium 645mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 3g fiber), Protein 15g protein. Diabetic Exchanges

SPICY GLASS NOODLES WITH CRISPY PORK (YUM WOON SEN)



Spicy Glass Noodles With Crispy Pork (Yum Woon Sen) image

From Vietnam. Found on The Kitchen blog. Posted by Emma Christensen. She says: "This dish is actually quite elegant in its simplicity. The seasoned noodles are the real star with the crispy pork and other ingredients just there to play back up. It's usually served cold or room temperature, and many versions include either dried or whole cooked shrimp to make it a more substantial meal. I chose to leave the shrimp out of my dish, but please feel free to add them if shrimp are something you like."

Provided by Annacia

Categories     Pork

Time 27m

Yield 4-6 serving(s)

Number Of Ingredients 11

1/2 lb ground pork
1 (6 ounce) package rice noodles (bean threads or saifun)
3 green onions, sliced into thin rounds
2 tablespoons roughly chopped cilantro
1 bird's eye chili, ribs and seeds removed, minced (substitute 1/4 teaspoon dried chili flakes)
2 tablespoons peanuts, roughly chopped
2 tablespoons soy sauce
2 tablespoons fish sauce
2 tablespoons sugar
2 tablespoons lime juice (from 1 lime)
chopped peanuts, for garnishing

Steps:

  • Warm a teaspoon of canola oil in a skillet over medium-high heat. Add the pork and cook for 5 minutes, stirring frequently to break the pork into tiny crumbles. Cook for another 3-5 minutes, stirring less frequently, until the pork turns deeply golden and crispy. Set aside.
  • While the pork is cooking, set the noodles in a bowl and cover them with hot water to soak. Let them sit until softened, about 10 minutes or until the pork has finished cooking.
  • Bring a pot of water to a boil. Drop in the noodles and cook for 1-2 minutes, until the noodles are stretchy and tender. Drain and rinse under cool water. Use a pair of kitchen shears to cut the mass of noodles 3 or 4 times: this makes the long noodles easier to eat.
  • Combine the noodles, pork, green onions, cilantro, chili, and peanuts in a large bowl. Whisk together the soy sauce, fish sauce, sugar, and lime juice in a small bowl. Taste and add more of any of the ingredients to suit your tastes, then pour the sauce over the noodles. Use tongs or clean hands to lift the noodles, fold them over, and gradually work the ingredients into the noodles. Let stand at least 15 minutes before serving or refrigerate until serving. Garnish each dish with extra peanuts.
  • This dish is best on the day that it's made. For serving leftovers, make an extra batch of the sauce and add it to the noodles a few teaspoons a time, stirring the noodles until they loosen and become slippery again.

Nutrition Facts : Calories 367.6, Fat 14.5, SaturatedFat 4.8, Cholesterol 40.9, Sodium 1321.6, Carbohydrate 44.7, Fiber 1.5, Sugar 7.3, Protein 13.8

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