Noodle Soup With Soy Cooked Pork Slack Season Tan Tsi Recipes

PORK NOODLE SOUP

Steps:

• In a Dutch oven, saute celery and onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the water, asparagus, cabbage, parsley, tarragon and cayenne if desired. Bring to a boil., Coarsely crush the noodles. Add the noodles with the contents of the seasoning packets to the pan. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until the noodles and vegetables are tender. Add pork; heat through.

ASIAN PORK AND NOODLE SOUP

Steps:

• Soak noodles according to package directions., Meanwhile, in a large saucepan, saute carrots and bok choy in oil until tender. Add ginger; cook 1 minute longer. Stir in the broth, water, soy sauce, pepper and noodles. Bring to a boil. Reduce heat; simmer until noodles are tender. Stir in pork and green onions; heat through.

CHINESE STYLE NOODLE AND PORK SOUP

Steps:

• Cook noodles according to package directions, or until of desired consistency, drain.
• Meanwhile, in a large pot combine all remaining ingredients. Stir in the cooked noodles.
• Bring to a full boil over high heat, stirring occasionally.
• Boil for about 10 minutes.
• Sprinkle each serving with chopped green onions if desired.

ASIAN PORK AND NOODLE SOUP

Steps:

• Spray 3-quart saucepan with cooking spray; heat over medium-high heat. Add pork, garlic and gingerroot; stir-fry 3 to 5 minutes or until pork is brown.
• Stir in broth, water and soy sauce. Heat to boiling; reduce heat. Simmer uncovered 5 minutes. Stir in noodles, carrot and bell pepper. Simmer uncovered about 10 minutes or until noodles are tender.
• Stir in spinach; cook until heated through.

NOODLE SOUP WITH SOY-COOKED PORK (SLACK SEASON TAN TSI)

Steps:

• Soak mushrooms in hot water to cover until tender, about 30 minutes. Drain well, discarding soaking liquid and stems, then finely chop caps.
• While mushrooms soak, finely chop pork belly (partially frozen meat will be easier to chop; return pork to freezer if it's too thawed to chop), then bring to room temperature.
• Heat wok over high heat until a bead of water dropped onto cooking surface evaporates immediately. Add peanut oil, swirling to coat wok evenly, and heat until just smoking. Reduce heat to moderate and stir-fry pork until no longer pink, about 3 minutes. Add mushrooms and shallots and stir-fry 2 minutes.
• Add soy sauce, wine, and rock sugar and cook, stirring, until sugar is dissolved. Add water, licorice root, and salt and bring to a boil. Transfer to clay pot and simmer, uncovered, stirring occasionally, until mixture has reduced and thickened to a sauce-like consistency, about 1 hour. Discard licorice root.
• Bring stock to a simmer in a 3-quart saucepan.
• Blanch bean sprouts in 6- to 8-quart pot of boiling unsalted water 30 seconds, then transfer to individual serving bowls. Boil noodles in same water according to package instructions, then drain and divide among 12 bowls. Sprinkle with cilantro and spoon pork topping over noodles. Add enough stock to almost cover noodles, then add 1/4 teaspoon vinegar to each bowl and top with 1/4 teaspoon mashed garlic and 1 shrimp.