PORK AND NOODLE STIR-FRY
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Cook the noodles as the label directs, then drain and rinse under cold water. Meanwhile, toss the pork with 1/4 teaspoon salt, pepper to taste and 2 tablespoons cornstarch in a bowl. Whisk the chicken broth and the remaining 1 tablespoon cornstarch in another bowl.
- Heat a large nonstick skillet over high heat. Add 1 teaspoon vegetable oil, then add the pork and stir-fry until lightly browned, about 5 minutes; transfer to a bowl. Add the remaining 3 teaspoons vegetable oil to the pan, then add the scallion whites, ginger and garlic; reduce the heat to medium and cook, stirring occasionally, 2 minutes. Stir in the vegetables and 3 tablespoons water and cook, stirring occasionally, until the vegetables are crisp-tender, about 4 minutes. Add the broth mixture to the pan and bring to a boil; cook, stirring occasionally, until slightly thickened, about 5 minutes.
- Return the pork to the skillet along with the noodles, lime zest and 1/4 teaspoon salt and stir to heat through. Stir in the scallion greens. Divide among bowls and serve with lime wedges.
ASIAN STIR-FRY PORK AND NOODLES
Rice noodles may be used in place of the vermicelli ---for easier slicing partially freeze the pork first.
Provided by Kittencalrecipezazz
Categories Pork
Time 33m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook the pasta in boiling water until just tender then drain and place in a bowl.
- Place the strips of pork into a bowl.
- In another bowl whisk the hoisin sauce with minced garlic, chili flakes, soy sauce rice vinegar, sesame oil and ginger; pour HALF of the mixture over the pork strips, toss to coat then allow to stand for 15 minutes.
- Heat 1 teaspoon vegetable oil in a wok or a large non-stick skillet over medium-high heat.
- Add in the pork and stir-fry for about 2-3 minutes; remove to a bowl.
- Heat 1 tablespoon vegetable oil in the wok or skillet over medium-high heat; add in spinach, water chestnuts, carrot sticks and green onion; saute stirring until the spinach is wilted (about 3 minutes).
- Stir in cooked pasta, pork and the remaining HALF of the hoisin sauce mixture; cook stirring for about 2 minutes or until completely heated through.
Nutrition Facts : Calories 589.7, Fat 14.1, SaturatedFat 4.2, Cholesterol 83.4, Sodium 874.5, Carbohydrate 72.9, Fiber 6.6, Sugar 11.6, Protein 42.4
PORK & AUBERGINE NOODLE STIR-FRY
Enjoy this quick and healthy pork and aubergine stir-fry on busy weeknights. This recipe for two also gives you leftovers to make pork & aubergine lettuce cups for lunch the next day
Provided by Anna Glover
Categories Dinner, Lunch, Main course, Supper
Time 45m
Yield Serves 2, plus 2 lunchboxes
Number Of Ingredients 12
Steps:
- Heat the oil in a wok or high-sided frying pan and fry the mince for 5-8 mins, until brown and starting to crisp at the edges. Add the aubergine and stir-fry for another 15 mins until soft and translucent.
- Meanwhile, cook the noodles following pack instructions, then drain. Mix the soy sauce, vinegar, cornflour and 2 tbsp water together in a small bowl and set aside.
- Add the grated ginger and ginger matchsticks, the garlic and chilli to the mince and stir-fry for a minute before adding the spring onion and pak choi. Stir-fry for another few minutes before adding the sauce. Bring to a bubble and cook until the sauce has thickened slightly and coats the aubergine. Scoop half the stir-fry into a bowl and leave to cool for your leftover pork & aubergine lettuce cups. (See tip, below.)
- Toss the drained noodles with the remaining stir-fry in the wok until the noodles are coated in the sauce. Divide between warmed bowls.
Nutrition Facts : Calories 229 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 8 grams sugar, Fiber 7 grams fiber, Protein 12 grams protein, Sodium 0.8 milligram of sodium
GINGER PORK AND EGGPLANT STIR-FRY
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil. Toss the pork, 1 tablespoon vegetable oil, 1 teaspoon cornstarch, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. Whisk 3/4 cup water, the soy sauce, hoisin sauce, brown sugar, vinegar, 1/4 teaspoon salt and the remaining 2 teaspoons cornstarch in a measuring cup; set aside.
- Add the noodles to the boiling water and cook as the label directs. Drain; keep the noodles in the colander. Meanwhile, heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the eggplant in a single layer and season with salt. Cook until browned and starting to soften, about 3 minutes per side. Remove to a bowl.
- Increase the heat to high and add 1 tablespoon vegetable oil to the skillet. Add the pork in a single layer; cook, undisturbed, until browned on the bottom and only a little pink remains, 2 to 3 minutes (the pork will not be cooked through). Remove to a plate.
- Add the remaining 1 tablespoon vegetable oil to the skillet. Add the bell pepper, ginger, eggplant and a pinch of salt. Cook, stirring, until the bell pepper starts softening, about 2 minutes. Add the soy-hoisin mixture and bring to a simmer. Return the pork to the skillet and cook through, about 30 seconds.
- Run the noodles under warm water to loosen and shake well to drain. Divide among bowls and top with the stir-fry.
Nutrition Facts : Calories 400, Fat 18 grams, SaturatedFat 2 grams, Cholesterol 91 milligrams, Sodium 905 milligrams, Carbohydrate 29 grams, Fiber 3 grams, Protein 29 grams, Sugar 22 grams
PORK AND NOODLE STIR-FRY
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs. Drain and rinse under cold water until cooled. Drain well and transfer to a large bowl. Toss with 2 teaspoons each chili sesame oil and vegetable oil.
- Combine the pork with the scallion whites, ginger, 1 tablespoon soy sauce and the remaining 1 teaspoon chili sesame oil in a medium bowl. Combine the remaining 3 tablespoons soy sauce, the mirin, rice vinegar and 1 tablespoon water in a small bowl.
- Heat the remaining 2 teaspoons vegetable oil in a large nonstick or cast-iron skillet over high heat. Add the pork mixture and cook, breaking up the meat with a wooden spoon, until browned, about 5 minutes; transfer to a large bowl, leaving any drippings in the skillet. Return the skillet to high heat and add the carrots and snow peas. Cook, stirring, until crisp-tender, about 3 minutes. Add the vegetables to the pork. Add the noodles to the skillet and cook, stirring, until warmed through, about 2 minutes. Add the soy sauce mixture and cook, stirring, until the noodles are coated.
- Return the pork and vegetables to the skillet and toss to combine; season lightly with salt. Divide among bowls. Top with the scallion greens and serve with more chili sesame oil.
Nutrition Facts : Calories 620, Fat 29 grams, SaturatedFat 8 grams, Cholesterol 130 milligrams, Sodium 830 milligrams, Carbohydrate 56 grams, Fiber 6 grams, Protein 31 grams, Sugar 8 grams
PORK STIR-FRY WITH NOODLE NESTS
If the presentation of this dish doesn't make you a fan, the taste will. A tender, flavorful pork and vegetable stir fry is served on beds of crispy noodle "nests." -Lorraine Caland, Shuniah, Ontario
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 23
Steps:
- In a large resealable plastic bag, combine the mirin, tamari and cornstarch. Add the pork; seal bag and turn to coat. Refrigerate for at least 1 hour., Cook noodles according to package directions; drain and rinse in cold water. Spread noodles over a paper towel-lined baking sheet; set aside., Drain and discard marinade from pork. In a small bowl, combine the broth, oyster sauce, mirin, tamari, cornstarch, ginger and garlic., In a large skillet or wok, stir-fry pork in oil for 2 minutes. Add the cabbage, corn, water chestnuts, bamboo shoots, mushrooms, celery and shallots; cook 4-6 minutes longer or until pork is no longer pink and vegetables are crisp-tender., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in snow peas; heat through., Meanwhile, arrange noodles into six nests on a greased baking sheet; spray tops with cooking spray. Broil 4-5 in. from the heat for 7-9 minutes or until tops are golden brown. Serve with stir-fry.
Nutrition Facts :
STICKY PORK AND HOKKEIN NOODLE STIR FRY
Make and share this Sticky Pork and Hokkein Noodle Stir Fry recipe from Food.com.
Provided by currybunny
Categories Pork
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place noodles in large heatproof bowl; cover with boiling water; seperate noodles with fork and drain.
- Cut carrots into thin strips.
- Heat half the oil in wok and stir fry onion and garlic til onion softens. Add carrot, broccoli and corn, stir fry until just tender. Remove from wok.
- Heat remaining oil in wok, stir fry pork in batches until browned all over.
- Blend cornflour and sugar with sauces in a small jug. Return veggies to wok with pork and sauce mixture; stir fry til sauce boils and thickens slightly. Add noodles, stir fry til heated through.
Nutrition Facts : Calories 846.8, Fat 21.6, SaturatedFat 5.7, Cholesterol 193.5, Sodium 152.7, Carbohydrate 109.6, Fiber 8.1, Sugar 10.8, Protein 53.6
PORK AND UDON NOODLE STIR-FRY
I've been experimenting with my new wok and I think this stir-fried udon meal came out pretty good. My husband liked it, so it can't be that bad. It is a relatively easy recipe.
Provided by Aliz
Categories Main Dish Recipes Stir-Fry Pork
Time 35m
Yield 6
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil. Cook udon in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes. Drain and set aside.
- While noodles are cooking, blend vegetable oil, cornstarch, garlic, and ginger together in a large bowl until cornstarch is dissolved. Mix in frozen vegetables, tossing to lightly coat.
- Whisk soy sauce, water, vinegar, and sugar together in a small bowl.
- Heat sesame oil in a wok over medium-high heat. Cook and stir pork strips in the hot oil until just browned, 5 to 7 minutes. Add frozen vegetables and cook, stirring constantly to prevent burning, about 2 minutes. Stir in soy sauce mixture. Add drained udon and stir-fry until vegetables are tender and pork strips are no longer pink in the centers, about 2 minutes more.
Nutrition Facts : Calories 357.2 calories, Carbohydrate 35.7 g, Cholesterol 32.6 mg, Fat 16.1 g, Fiber 4 g, Protein 17.9 g, SaturatedFat 2.7 g, Sodium 1018.1 mg, Sugar 0.9 g
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