Delicious Pork And Noodles Recipes

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PORK AND NOODLES



Pork and Noodles image

"My family loves this mixed medley with its hint of ginger. Even my 3-year-old asks for seconds," Jacquelynn McCown reports from Palm Beach Gardens, Florida.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 12

6 tablespoons reduced-sodium soy sauce, divided
1/4 to 1/2 teaspoon minced fresh gingerroot
2 garlic cloves, minced
1 pound boneless pork loin, cut into 2-inch strips
4 ounces uncooked thin spaghetti
3 teaspoons canola oil, divided
4 cups thinly sliced napa (Chinese) cabbage
2 large onions, sliced
1 cup thinly sliced carrots
1/3 cup sweet white wine or chicken broth
4-1/2 teaspoons sugar
1/4 teaspoon crushed red pepper flakes

Steps:

  • In a resealable plastic bag, combine 2 tablespoons of soy sauce, ginger and garlic; add pork. Seal bag and turn to coat; refrigerate for 30 minutes. Cook pasta according to package directions; drain., In a large nonstick skillet or wok, stir-fry pork in 2 teaspoons oil for 3 minutes. Remove and keep warm. sTir-fry the cabbage, onions and carrots in remaining oil for 2-4 minutes or until crisp-tender. Add the wine or broth, sugar, red pepper flakes and remaining soy sauce. Cook over medium-high heat for 1 minute. Add spaghetti and pork; toss to coat.

Nutrition Facts :

CRISPY PORK WITH SAUCY SPICY NOODLES



Crispy pork with saucy spicy noodles image

Crispy fried pork served with saucy, spicy noodles is a delicious dinner and perfect substitute for your favorite takeout.

Provided by Alida Ryder

Categories     Dinner

Time 50m

Number Of Ingredients 18

1 tbsp sesame oil
2 tsp chilli oil
3 garlic cloves (crushed)
1/3 cup soy sauce
1/3 cup hoisin sauce
1 tbsp rice vinegar
3 tbsp honey
2 tsp chilli flakes
1 cup water
2 tsp cornstarch / cornflour
500 g (1lb) pork tenderloin (cubed )
2 eggs
1 tbsp soy sauce
½ cup flour
½ cup cornstarch
1 tsp salt
500 g noodles (cooked and drained)
spring onion/green onion (finely chopped )

Steps:

  • In a large pan, heat the sesame and chilli oils together then add the garlic.
  • Cook until fragrant (30 seconds, or so) then add the soy sauce, hoisin sauce, rice vinegar, honey and chilli flakes.
  • Mix cornstarch with water to make a slurry then add and allow to simmer. Cook for a few minutes until the sauce has thickened slightly. Set aside.
  • Chop the pork into bite-size chunks. In a large bowl, whisk together the eggs and soy sauce.
  • In a separate bowl, whisk the flour, cornstarch and salt together. Coat the pork first in the flour, then in the egg and finally in the flour again.
  • Heat a large pot of vegetable oil over high heat and once hot, carefully add the pork in batches and fry until golden brown and cooked through, approximately 5-7 minutes.
  • Remove with a slotted spoon and allow to drain on a wire rack set over a sheet pan.
  • Cook the noodles in a large pot of salted water until al dente then drain. Toss the noodles with the sauce.
  • Serve the noodles and sauce in bowls topped with crispy pork and spring onion.

Nutrition Facts : Calories 509 kcal, Carbohydrate 86 g, Protein 26 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 55 mg, Sodium 1579 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving

YUMMY PORK NOODLE CASSEROLE



Yummy Pork Noodle Casserole image

This is my Mom's pork noodle casserole. The added sour cream gives it a little twist on the usual version. The added red pepper and corn give it color and flavor. You can add and subtract any vegetables in this versatile recipe. This is one of my favorite comfort food recipes.

Provided by cjscott

Categories     Meat and Poultry Recipes     Pork

Time 1h

Yield 6

Number Of Ingredients 15

2 cups egg noodles
cooking spray
3 tablespoons butter
¼ cup chopped onion
¼ cup chopped celery
¼ cup chopped carrots
¼ cup chopped red bell pepper
2 (10.75 ounce) cans condensed cream of chicken soup
½ cup sour cream, or more to taste
2 cups shredded Cheddar cheese
1 (8 ounce) can whole kernel corn, drained
3 cups cubed cooked pork
1 teaspoon salt
¼ teaspoon ground black pepper
½ cup dry bread crumbs

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the noodles have cooked through, but are still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
  • Preheat an oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
  • Melt the butter in a skillet over medium heat. Stir in the onion, celery, carrots, and red bell pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the noodles, cream of chicken soup, sour cream, Cheddar cheese, corn, and cooked pork, then season with salt and black pepper. Transfer mixture into the prepared baking dish. Sprinkle bread crumbs on top.
  • Bake in the preheated oven until bubbly, 30 to 35 minutes.

Nutrition Facts : Calories 579.6 calories, Carbohydrate 32.9 g, Cholesterol 142.2 mg, Fat 32.9 g, Fiber 2 g, Protein 38.2 g, SaturatedFat 17.2 g, Sodium 1575.1 mg, Sugar 3.6 g

EASY PORK AND NOODLE BAKE



Easy Pork and Noodle Bake image

Our pork and noodle casserole is made with pork loin, noodles, peas, mushrooms, celery, onion, cream of mushroom soup, pimiento, and cheddar cheese.

Provided by Diana Rattray

Categories     Entree     Dinner     Pasta

Time 1h55m

Yield 6

Number Of Ingredients 16

4 to 5 cups diced pork loin (or other lean pork)
2 tablespoons extra-virgin olive oil
1/2 cup onion (chopped)
1 cup celery (thinly sliced)
1 teaspoon salt
1/2 teaspoon dried leaf thyme (crumbled)
1/4 teaspoon ground black pepper
1 (10 3/4 ounces) can condensed cream of mushroom soup
1 cup water
6 ounces (about 3 cups) uncooked wide noodles
1 cup frozen peas (thawed)
1 (4-ounce) can sliced mushrooms
1 (2-ounce) jar chopped pimientos (drained)
1/2 cup grated cheddar cheese
1 cup soft fresh breadcrumbs
2 tablespoons butter (melted)

Steps:

  • Gather the ingredients.
  • Heat the oven to 375 F. Butter a 2 1/2- to 3-quart baking dish.
  • In a large skillet or sauté pan over medium heat, brown the diced pork in the olive oil.
  • Add the chopped onion and sliced celery and sauté for about 3 minutes longer.
  • Add salt, thyme, pepper, condensed mushroom soup, and water. Cover, reduce the heat to low, and simmer the mixture for 1 hour.
  • Meanwhile, just before the pork mixture is finished cooking, prepare the noodles. Cook the noodles in boiling salted water following the package directions.
  • Drain in a colander and rinse briefly with hot water.
  • Add the cooked noodles, peas, mushrooms, pimiento, and shredded cheese to the pork mixture.
  • Transfer the mixture to a lightly buttered large shallow baking dish.
  • Combine the soft breadcrumbs with the melted butter and sprinkle over the top of the noodle mixture.
  • Put the casserole in the preheated oven and bake for 30 minutes.

Nutrition Facts : Calories 727 kcal, Carbohydrate 46 g, Cholesterol 173 mg, Fiber 4 g, Protein 62 g, SaturatedFat 11 g, Sodium 903 mg, Sugar 7 g, Fat 32 g, ServingSize 6 servings, UnsaturatedFat 0 g

DELICIOUS PORK AND NOODLES



Delicious Pork and Noodles image

This is the simplest pork and noodles recipe I know. It takes only 5 ingredients - two of which are salt and pepper. My kids LOVE this!! You'll be amazed at how good this is. I cook the meat in my crockpot, but my mom has always done it on the stovetop. I never believed her when she said it was flavored basically with salt, pepper and beef broth. I thought I was so smart and added spices and garlic, but I found that nothing I tried was as good as her version. As they say, mother knows best....uuggghhh!

Provided by Aggiezoey

Categories     One Dish Meal

Time 4h5m

Yield 6-8 serving(s)

Number Of Ingredients 5

1 -2 lb pork loin
2 (14 ounce) cans low sodium beef broth
1 (16 ounce) bag egg noodles
salt
pepper

Steps:

  • Sprinkle all sides of your pork loin liberally with salt and pepper.
  • Spray inside of crockpot with spray cooking oil (I do this because it makes cleaning the crock so much easier).
  • Place pork in crockpot along with about 1/4 cup of water and cook on low all day or high for about 3-4 hours (cooking time varies according to your crockpot and the size of your pork loin -- if it is large and I need it to be done faster, I will cut the loin into smaller chunks). You will know when it is done, when you can shred it with a fork.
  • About 15-20 minutes before I want to serve, in a pot on the stove, I bring the cans of broth to just the point of boiling and then I add the bag of noodles and cook basically according to the directions on the package. Hopefully, most of the liquid will be absorded, if any is left, you might want to drain it off. For this dish, the noodles should NOT be soupy.
  • While the noodles are cooking, remove your pork loin from the crockpot and gently shred the pork. We like it not to be stringy and not to have chunks that are too big. Just nice bite sized pieces.
  • When the noodles are done, add the pork to the pot of noodles and stir so pork is distributed throughout. If pork wasn't warm when you added it, let the noodles/pork reheat. Taste - if bland, you'll need to add more salt and pepper.
  • Serve with warm bread and a salad. Nice comfort food.
  • NOTE - my mom cooks the pork on the stove in a pot. After salt/peppering the pork, I think she browns all sides of the loin and then turns down to low and cooks for 2-3 hours - with a little water or broth in the bottom of the pan. Then she removes the pork to be shredded and in the same pot cooks her noodles and then adds pork back.
  • TIP - if you aren't worried about watching fat, add the juice/drippings that are in the bottom of the crockpot to the cans of broth - the drippings add an extra depth to the flavor of the dish!
  • NOTE - if your pork loin is on the small side (closer to 1 pound), you will want to use less noodles and less broth. You should be able to get pork with every bite of noodles.

GOLDEN PORK 'N' NOODLES



Golden Pork 'n' Noodles image

This hearty pork-and-noodle mainstay has plenty of family-pleasing flavor. Just serve a simple vegetable side dish to round out the meal.-Nicole Werner, Ann Arbor, Michigan

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 13

4 cups uncooked egg noodles
1 pound ground pork
1/2 pound sliced fresh mushrooms
1 cup chopped green pepper
1/2 cup chopped onion
2 tablespoons canola oil
1 can (10-3/4 ounces) condensed golden mushroom soup, undiluted
1/2 cup whole milk
3 ounces cream cheese, cubed
1 jar (4 ounces) sliced pimientos, drained
1-1/2 teaspoons dried marjoram
3/4 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Cook noodles according to package directions. Meanwhile, in a large skillet, cook pork over medium heat until no longer pink. Drain; set aside., In the same skillet, saute the mushrooms, green pepper and onion in oil until crisp-tender. Stir in the soup, milk, cream cheese, pimientos, marjoram, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until cheese is melted. , Drain noodles; stir into skillet. Add pork; heat through.

Nutrition Facts : Calories 417 calories, Fat 24g fat (9g saturated fat), Cholesterol 95mg cholesterol, Sodium 778mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 3g fiber), Protein 22g protein.

PORK AND NOODLE SKILLET DINNER



Pork and Noodle Skillet Dinner image

A yummy stick-to-your-ribs dinner that has become one of my favorites! Inexpensive to make-I use pork shoulder steak (the cheap stuff) and the dish turns out wonderfully.

Provided by TGirl

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

3/4 lb lean boneless pork (any cut will work)
1 medium onion, chopped
1 tablespoon cooking oil
2 cups frozen broccoli carrots cauliflower mix
4 ounces egg noodles
1 (10 3/4 ounce) can cream of celery soup
1 cup chicken broth
3/4 cup water
1/2 teaspoon dried marjoram or 1/2 teaspoon thyme, crushed
1/4 teaspoon fresh ground black pepper

Steps:

  • Trim fat from pork and cut into thin, bite sized strips.
  • Cook pork and onion in oil in a 12 inch skillet over medium high heat.
  • for 3-4 minutes.
  • Stir in all remaining ingredients and bring to boil.
  • Reduce heat to simmer; Cover and cook for 12-15 minutes, or until noodles are tender.

Nutrition Facts : Calories 337.7, Fat 13.2, SaturatedFat 3.4, Cholesterol 82.5, Sodium 819.9, Carbohydrate 28.8, Fiber 1.9, Sugar 2.9, Protein 24.8

LILLY'S PORK NOODLES



Lilly's Pork Noodles image

This delicious pork noodle recipe is by Lilly, one of Martha's talented cooks.

Provided by Martha Stewart

Categories     Ground Pork Recipes

Number Of Ingredients 11

1/2 cup safflower oil
2 cups peeled and chopped fresh bamboo root
5 large cloves garlic, chopped
2 small onions, chopped
1/2 cup brown bean paste (made with soybeans)
1 pound ground pork
1 pound hand-pulled Chinese noodles
1 (10-ounce) package firm salted tofu, chopped
8 stalks asparagus, trimmed and chopped into 1/4-inch pieces
Sambal oelek, for garnish (optional)
2 tablespoons chopped fresh cilantro, for garnish (optional)

Steps:

  • Bring a large pot of water to a boil.
  • Heat 1 tablespoon safflower oil in a large wok over medium-high heat. Add the bamboo root and cook, stirring, until softened, about 1 minute. Remove from wok and set aside.
  • Add remaining safflower oil to wok. Add garlic and cook, stirring, until fragrant, about 1 minute. Add onion and continue to cook, stirring, until onions are soft, about 3 minutes.
  • Carefully stir bean paste into wok until well combined. Add pork and cook, stirring, until no longer pink, about 5 minutes.
  • Meanwhile, add noodles to boiling water and cook for 30 seconds. Drain.
  • Stir tofu into pork mixture and cook, stirring, for 2 minutes. Add asparagus and cook, stirring, until softened, about 2 minutes.
  • Divide noodles evenly between 2 plates. Spoon pork mixture over noodles; garnish with Sambal oelek and cilantro, if desired, and serve immediately.

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Top Asked Questions

How to cook pork noodles for Soup?
Cook noodles according to package directions. Meanwhile, in a large skillet, cook pork over medium heat until no longer pink. Drain; set aside. In the same skillet, saute the mushrooms, green pepper and onion in oil until crisp-tender. Stir in the soup, milk, cream cheese, pimientos, marjoram, salt and pepper.
How long to cook pork loin noodles?
DIRECTIONS. 1 Trim fat from pork and cut into thin, bite sized strips. 2 Cook pork and onion in oil in a 12 inch skillet over medium high heat. 3 for 3-4 minutes. 4 Stir in all remaining ingredients and bring to boil. 5 Reduce heat to simmer; Cover and cook for 12-15 minutes, or until noodles are tender.
How to cook pork udon noodles?
Stir in the gochujang, soy and mirin, then add the udon noodles to the pan along with the mangetout and pak choi. Cook for 5 minutes, tossing regularly until everything is warmed through. Finally add the peanuts and spring onions. Serve the pork noodles in deep bowls with lime wedges to squeeze over.
How to add pork to stir fry noodles?
Just nice bite sized pieces. When the noodles are done, add the pork to the pot of noodles and stir so pork is distributed throughout. If pork wasn't warm when you added it, let the noodles/pork reheat.

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