Fried Rice Noodles With Shredded Pork And Yellow Chives Recipes
FRIED RICE NOODLES WITH SHREDDED PORK AND YELLOW CHIVES
Delightful noodle dish, light and flavorful. Perfect for lunch or a light dinner. Serves 2 as a single dish or 4 as part of a multi-dish Chinese style meal. Chinese yellow chives are a paler version Chinese green chives that are blocked from the sun while they grow. They are delicate and tender with an earthy taste, and must be cooked immediately after they are picked. Chinese green chives are a good substitute and scallions are acceptable (though they will not have the distinctive garlic taste of Chinese chives); Western chives have a completely different taste and should not be substituted.
Provided by littleturtle
Categories Lunch/Snacks
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 18
Steps:
- Leave pork in the freezer for about 20 minutes, so it's fairly firm (but not frozen) for cutting.
- Soak the rice noodles in warm water for 20 minutes; drain thoroughly.
- Cut the pork into thin slices, then stack the slices and finely shred.
- In a small bowl, combine the pork with the marinade ingredients.
- Heat a wok or large skillet until it's hot.
- Add 2 tbsp oil and the garlic.
- When the garlic has browned slightly (15 seconds) add the pork and stir-fry for 2 minutes.
- Remove the pork and garlic with a slotted spoon.
- Reheat the wok and add the remaining 2 tbsp oil.
- When it's very hot add the noodles, sprouts, and chives and stir-fry for 30 seconds, then add the oyster sauce, rice wine, soy sauces, chicken stock, salt, and sugar.
- Continue to stir-fry for 5 minutes over medium heat.
- Return the pork and garlic to the wok, continuing to stir-fry for another minute.
- Give the mixture several more good stirs, add the sesame oil, and turn out onto a platter to serve.
Nutrition Facts : Calories 833.7, Fat 35.6, SaturatedFat 8.1, Cholesterol 51.4, Sodium 2172.2, Carbohydrate 102.3, Fiber 2.7, Sugar 3.6, Protein 21.8
STIR-FRIED RICE NOODLES WITH PORK CHOPS
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
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
CRISPY FRIED RICE NOODLES
I made this recipe because I cannot eat wheat gluten and wanted a crispy fried noodle. Most store-bought crispy noodles are wheat-based. Also, it is fun and easy to make these and they are very decorative and versatile. Can be seasoned with salt if desired, or can be dusted with powdered sugar and cinnamon for an interesting treat!
Provided by Catfish Charlie
Categories Chinese
Time 20m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Heat oil in a skillet to about 370°F.
- Mix together egg, water, rice flour.
- Put batter into a pastry bag with a narrow tip and extrude into the hot oil making zigzag, spiral, or flower petal formations- try to maintain a steady flow to create a single noodle with a decorative design.
- Fry until stiff, then flip the whole noodle with a metal spatula and fry until desired crispness.
- Using the spatula, remove the noodle from oil to a plate with towels or paper towels to allow oil to drain.
Nutrition Facts : Calories 751, Fat 73.9, SaturatedFat 5.5, Cholesterol 35.2, Sodium 11.9, Carbohydrate 21.2, Fiber 0.6, Sugar 0.1, Protein 2.6
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