Peanut Rice Noodles With Pork And Collard Greens Recipes

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RICE NOODLES WITH PORK AND GINGER VEGETABLES



Rice Noodles with Pork and Ginger Vegetables image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

8 ounces rice noodles, pad thai style
1 small pork tenderloin (about 12 ounces), cut into 1/2-inch cubes
Kosher salt and freshly ground pepper
1 1/2 cups low-sodium chicken broth
1 tablespoon cornstarch
2 tablespoons vegetable oil
1 bunch scallions, sliced (white and green parts separated)
1 2-inch piece fresh ginger, peeled and minced
6 cloves garlic, minced
3 cups precut stir-fry vegetables (about 12 ounces)
1/3 cup chopped fresh cilantro, basil and/or mint
Juice of 1 lime

Steps:

  • Cook the noodles as the label directs, then drain and rinse under cold water. Meanwhile, season the pork generously with salt and pepper; set aside. Whisk the chicken broth and cornstarch in a medium bowl; set aside.
  • Heat a large nonstick skillet over high heat. Add 1 tablespoon vegetable oil, then add the pork and stir-fry until lightly browned, about 5 minutes; transfer to a bowl. Add the remaining 1 tablespoon vegetable oil to the pan, then add the scallion whites, ginger and garlic; reduce the heat to medium and cook, stirring, 2 minutes.
  • Add the vegetables to the skillet and cook, stirring occasionally, until they start softening, about 2 minutes. Add the broth mixture and 1 teaspoon salt; bring to a boil. Cook, stirring occasionally, until the sauce thickens slightly and the vegetables are crisp-tender, about 3 minutes.
  • Return the pork to the skillet along with the noodles and stir to warm through. Remove from the heat and stir in the scallion greens, herbs and lime juice.

Nutrition Facts : Calories 410, Fat 10 grams, SaturatedFat 2 grams, Cholesterol 55 milligrams, Sodium 540 milligrams, Carbohydrate 55 grams, Fiber 3 grams, Protein 22 grams, Sugar 2 grams

PEANUT RICE NOODLES WITH PORK AND COLLARD GREENS



Peanut Rice Noodles with Pork and Collard Greens image

Putting sugar in your noodles might seem odd, but it balances the salt, heat, fat, and tanginess going on here. It's like adding a pinch of sugar to a tomato sauce-trust us on this one.

Provided by Chris Morocco

Categories     Bon Appétit     Dinner     Noodle     Pork     Peanut Butter     Soy Sauce     Ginger     Collard Greens     Garlic

Yield 4 servings

Number Of Ingredients 12

Kosher salt
12 oz. regular-width rice stick noodles
1/4 cup smooth natural peanut butter
1/4 cup soy sauce
2 Tbsp. unseasoned rice vinegar
1 Tbsp. sugar
2 tsp. crushed red pepper flakes
1 Tbsp. vegetable oil
1 lb. ground pork
1 (1 1/2") piece ginger, peeled, cut into matchsticks
4 garlic cloves, thinly sliced
1 bunch collard greens, ribs and stems removed, leaves thinly sliced

Steps:

  • Bring a large saucepan of salted water to a boil. Remove from heat; add noodles. Let sit, stirring occasionally, until al dente, about 4 minutes (time may vary by brand). Drain and rinse under cold running water.
  • Meanwhile, whisk peanut butter, soy sauce, vinegar, sugar, red pepper flakes, and 1 cup water in a medium bowl. (Sauce will look a little broken and lumpy.)
  • Heat oil in a large skillet over medium. Cook pork, breaking up with 2 forks, until nearly cooked through, about 5 minutes. Add ginger and garlic; cook, stirring, until softened, about 3 minutes. Add collard greens and cook, stirring occasionally, just until wilted, about 2 minutes. Add sauce and noodles and bring to a simmer; cook, tossing occasionally, until sauce is reduced by half and coats noodles, about 3 minutes. Season with salt.

PEANUT NOODLES WITH PORK



Peanut Noodles with Pork image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 14

Kosher salt
12 ounces Chinese chow mein noodles or spaghetti
1/3 cup creamy peanut butter
2 tablespoons rice wine vinegar
1/4 cup soy sauce
3 tablespoons toasted sesame oil
2 carrots, shredded (about 3/4 cup)
1 jalapeno pepper, finely chopped (remove seeds for less heat)
1 bunch scallions, chopped (white and green parts separated)
1 bunch scallions, chopped (white and green parts separated)
1 2-inch piece ginger, peeled and minced
4 cloves garlic, minced
12 ounces ground pork
1/4 cup chopped fresh cilantro

Steps:

  • Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs. Reserve 1/2 cup cooking water, then drain. Whisk the peanut butter, vinegar, 2 tablespoons each water and soy sauce, 1 tablespoon sesame oil, the carrots and half of the jalapeno in a large bowl. Add the noodles and toss to coat.
  • Meanwhile, heat the remaining 2 tablespoons sesame oil in a large skillet over medium-high heat. Add the scallion whites, ginger and garlic; cook, stirring, until golden, about 2 minutes. Add the pork and cook, breaking up the meat with a wooden spoon, until browned, about 5 minutes. Stir in the remaining 2 tablespoons soy sauce.
  • Transfer the pork mixture to the bowl with the noodles. Add half of the scallion greens and cilantro and toss to coat, adding enough of the reserved pasta water to loosen. Serve topped with the remaining jalapeno, scallion greens and cilantro.

COLD PORK RICE NOODLES WITH CUCUMBER AND PEANUTS



Cold Pork Rice Noodles With Cucumber and Peanuts image

Sometimes you want dinner to be cold. For those evenings, there's this make-ahead pork and rice noodle dish, offering a robust infusion of zing from garlic, fish sauce and tons of fresh herbs plus plenty of flexibility. Add more peanuts and basil, or go heavy on the mint and lime. Use pork tonight, and ground turkey or chicken the next time; it's your choice. This basic formula is easily adapted, and the components pack up easily for a work lunch or another night's dinner. To make this vegetarian, substitute semi-firm tofu, cut into 1/2-inch cubes, for the pork, and substitute a few tablespoons of soy sauce for the fish sauce.

Provided by Sarah Copeland

Categories     dinner, weekday, noodles, main course

Time 25m

Yield 4 servings

Number Of Ingredients 14

3 tablespoons peanut, canola or grapeseed oil
6 garlic cloves, pressed or minced
1 pound ground pork
1/2 teaspoon black pepper
6 tablespoons fish sauce
4 tablespoons brown sugar
1 to 2 teaspoons sriracha or chile garlic sauce, plus more for serving
Kosher salt
1 (8.8-ounce) package rice vermicelli
4 small Persian or hothouse cucumbers, thinly sliced (about 4 ounces)
1 small bunch mint, leaves picked (about 1 cup)
1 small bunch Thai basil or regular basil, leaves picked (about 1 cup)
1/2 cup roasted peanuts, roughly chopped
2 limes, cut in wedges, for serving

Steps:

  • Heat the oil in a large skillet or wok over medium heat. Add the garlic, pork and black pepper and stir to brown evenly, 2 to 3 minutes. Add fish sauce, sugar and sriracha, and continue cooking until pork is just cooked through and evenly coated with sauce, 2 to 3 minutes more. Set aside.
  • Bring a large pot of salted water to a rolling boil. Add the rice noodles and cook until tender, 2 to 4 minutes. Drain and rinse with cold water.
  • Drain the sauce off the pork into a bowl, and toss it with the noodles to coat. Divide the dressed noodles across four bowls and top with pork, cucumber, herbs and peanuts (or toss all together and transfer to a bowl). Drizzle with sriracha to taste and serve with lime for squeezing.

Nutrition Facts : @context http, Calories 788, UnsaturatedFat 29 grams, Carbohydrate 68 grams, Fat 44 grams, Fiber 5 grams, Protein 30 grams, SaturatedFat 11 grams, Sodium 2311 milligrams, Sugar 11 grams

SPICY PEANUT PORK W/RICE NOODLES



Spicy Peanut Pork W/Rice Noodles image

This recipe is from LCBO's Wine&Food magazine. My husband makes this recipe when I am away because I really do not like peanut butter. But for those of you that do this seems to be :) a great recipe

Provided by Deantini

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

115 g rice noodles (1/2 package)
1 lb pork tenderloin
salt and pepper
1 tablespoon vegetable oil
1 cup green onion, thinly sliced
1 red pepper, thinly sliced
1/3 cup hot water
1/4 cup peanut butter, smooth
1 tablespoon seasoned rice vinegar
1 tablespoon soy sauce
2 garlic cloves, minced
1 teaspoon chili paste
2 tablespoons peanuts, shelled and chopped

Steps:

  • Place rice noodles into a large bowl and pour boiling water over to cover. Let stand for 10 minutes or until softened.
  • Cut tenderloin in half lengthwise, then slice thinly. Season with salt and pepper.
  • Heat oil in a large non-stick skillet over medium-high heat and saute pork until browned, about 4 minutes. Remove to plate. Add green onions and red peppers and saute for about 4 minutes until crisp-tender. Add to plate with pork tenderloin.
  • Whisk together water, peanut butter, vinegar, soy sauce, garlic and chili paste and pour into skillet, bring to a boil. Return pork and vegetables to skillet.
  • Drain noodles and add to skillet. Cook for about 3 minutes or until coated well.
  • Sprinkle with peanuts before serving.

PEANUT NOODLES WITH PORK



Peanut Noodles With Pork image

Make and share this Peanut Noodles With Pork recipe from Food.com.

Provided by DailyInspiration

Categories     Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

12 ounces chow mein noodles or 12 ounces spaghetti
1/3 cup creamy peanut butter
2 tablespoons rice wine vinegar
1/4 cup soy sauce
3 tablespoons toasted sesame oil
2 carrots, shredded or 3/4 cup carrot
1 jalapeno pepper, finely chopped (remove seeds for less heat)
1 bunch scallion, chopped (white and green parts separated)
1 piece gingerroot, peeled and minced (2-inch piece)
4 garlic cloves, minced
12 ounces ground pork
1/4 cup fresh cilantro, chopped
kosher salt

Steps:

  • Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs. Reserve 1/2 cup cooking water, then drain. Whisk the peanut butter, 2 tablespoons each water and soy sauce, 1 tablespoons sesame oil, the carrots and half of the jalapeno in a large bowl. Add the noodles and toss to coat.
  • Meanwhile, heat the remaining 2 tablespoons sesame oil in a large skillet over medium-high heat. Add the scallion whites, ginger and garlic; cook, stirring until golden, about 2 minutes. Add the pork; cook, breaking up the meat with a wooden spoon, until browned, about 5 minutes. Stir in the remaining 2 tablespoons soy sauce.
  • Transfer the pork mixture to the bowl with the noodles. Add half of the scallion greens and cilantro and toss to coat, adding enough of the reserved pasta water to loosen. Serve topped with the remaining jalapeno, scallion greens, and cilantro.

Nutrition Facts : Calories 483.9, Fat 39.3, SaturatedFat 10.4, Cholesterol 61.3, Sodium 1181.1, Carbohydrate 12.7, Fiber 3.6, Sugar 5, Protein 23

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