Lillys Pork Noodles Recipes

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

Ingredients

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 :

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

Ingredients

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.

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

Ingredients

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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