Pork Noodle Bowl Recipe By Tasty

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INDONESIAN PORK NOODLE BOWL



Indonesian Pork Noodle Bowl image

Marinated strips of pork loin are stir fried with cabbage, celery, garlic, and vermicelli pasta.

Provided by Smithfield(R)

Categories     Trusted Brands: Recipes and Tips     Smithfield®

Time 35m

Yield 6

Number Of Ingredients 9

8 ounces vermicelli or angel hair pasta
2 tablespoons olive oil, divided
1 Smithfield® Garlic & Herb Seasoned Pork Loin Filet, cut into 1/4-inch thick strips
½ teaspoon minced garlic
½ teaspoon crushed red pepper flakes
3 cups coarsely shredded cabbage
2 cups chopped celery
3 medium (4-1/8" long)s green onions, sliced
⅓ cup soy sauce

Steps:

  • Break pasta into thirds. Cook in boiling water according to package directions; drain.
  • Meanwhile, heat 1 tablespoon oil in large skillet. Stir-fry pork, garlic and pepper flakes until pork is browned. Remove from skillet and reserve.
  • Heat remaining 1 tablespoon oil in skillet. Stir-fry cabbage, celery and green onions until tender-crisp.
  • Add pasta, stir-fried pork and soy sauce to skillet; heat through.

Nutrition Facts : Calories 306.2 calories, Carbohydrate 35.3 g, Cholesterol 38 mg, Fat 10.1 g, Fiber 3.1 g, Protein 21.2 g, SaturatedFat 2.4 g, Sodium 843.3 mg, Sugar 3.4 g

THAI-STYLE PORK NOODLE BOWL



Thai-Style Pork Noodle Bowl image

I love Thai curry, and I love noodle bowls, and this is a blend of the two. It may not be authentic but it hits the spot.

Provided by thedailygourmet

Categories     World Cuisine Recipes     Asian

Time 30m

Yield 6

Number Of Ingredients 14

12 ounces refrigerated chow mein noodles
¼ cup soy sauce
1 tablespoon honey, or to taste
1 ½ teaspoons fish sauce
1 tablespoon vegetable oil
2 tablespoons red curry paste
1 tablespoon chopped garlic
1 teaspoon ginger paste
1 (13.5 ounce) can coconut milk
1 ½ pounds boneless pork loin chops, cut into thin strips
1 cup julienned carrots
1 (8 ounce) package sugar snap peas
¼ cup chopped fresh cilantro, or to taste
½ lime, zested and juiced

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 2 minutes. Drain and set aside.
  • Meanwhile, combine soy sauce, honey, and fish sauce in a small bowl until blended; set aside.
  • Heat a large nonstick skillet over medium heat for 1 to 2 minutes. Pour in vegetable oil. Add curry paste, garlic, and ginger paste; cook until fragrant, about 1 minute. Add coconut milk in intervals, stirring as you pour it in to keep the sauce from separating.
  • Add pork strips, carrots, and snap peas and cook until pork is cooked through, about 5 minutes. Add drained noodles to the skillet, then add soy sauce mixture. Simmer until sauce has thickened, 4 to 5 minutes.
  • Divide pork and noodle mixture among serving bowls and top with cilantro, lime zest, and juice. Serve immediately.

Nutrition Facts : Calories 595.4 calories, Carbohydrate 45.4 g, Cholesterol 36.1 mg, Fat 37.5 g, Fiber 4.8 g, Protein 22.5 g, SaturatedFat 16.5 g, Sodium 1079.1 mg, Sugar 4.7 g

PORK NOODLE BOWL RECIPE BY TASTY



Pork Noodle Bowl Recipe by Tasty image

Here's what you need: soy sauce, Frank's Red Hot Original Sauce, brown sugar, chili oil, rice vinegar, vegetable oil, ginger, garlic, ground pork, cornstarch, rice noodle, carrots, persian cucumbers, fresh cilantro leaves, roasted peanut, lime wedge

Provided by Griffin Bohen-Meissner

Categories     Dinner

Yield 4 servings

Number Of Ingredients 16

¼ cup soy sauce
½ tablespoon Frank's Red Hot Original Sauce
2 tablespoons brown sugar
1 tablespoon chili oil
2 tablespoons rice vinegar
1 tablespoon vegetable oil
2 tablespoons ginger, minced
4 cloves garlic, minced
1 lb ground pork
1 teaspoon cornstarch, stirred into 1 tablespoon water
8 oz rice noodle, cooked
2 carrots, peeled into thin strips
2 persian cucumbers, cut into 3 in (7 cm) matchsticks 4 scallions, thinly sliced on a bias
½ cup fresh cilantro leaves
½ cup roasted peanut, chopped
lime wedge

Steps:

  • In a small bowl, whisk together soy sauce, Frank's Red Hot Original, brown sugar, chili oil, and rice vinegar until sugar dissolves. Set aside.
  • In a skillet or wok, heat the vegetable oil over high heat. Add ginger and garlic and let sizzle for one minute. Add ground pork and quickly start stir-frying. Continually toss the pork until almost no pink remains in the meat. Pour in the sauce, bring to a simmer, and continue stirring the pork. Pour in the dissolved cornstarch. Stir until sauce thickens slightly, then remove from heat.
  • Assembly: Pile rice noodles in each bowl. Spoon pork with sauce on top of noodles. Place carrots and cucumbers in small piles. Garnish with scallions, cilantro, and peanuts. Serve with lime wedges on the side.
  • Enjoy!

Nutrition Facts : Calories 816 calories, Carbohydrate 67 grams, Fat 43 grams, Fiber 4 grams, Protein 41 grams, Sugar 12 grams

PORK RED NA (NOODLES AND GRAVY) RECIPE BY TASTY



Pork Red Na (Noodles And Gravy) Recipe by Tasty image

Here's what you need: pork shoulder, rice noodle, dark soy sauce, rapeseed oil, broccoli, pickled chily, fried shallot, cornstarch, light soy sauce, oyster sauce, white pepper, egg white, chinese cooking wine, sesame oil, garlic, yellow soybean paste, unsalted chicken stock, dark soy sauce, palm sugar, cornstarch

Provided by Steven Handley

Categories     Dinner

Yield 4 servings

Number Of Ingredients 20

½ lb pork shoulder, thinly sliced
1 lb rice noodle
2 teaspoons dark soy sauce
2 tablespoons rapeseed oil
½ lb broccoli
pickled chily, for garnish
fried shallot, for garnish
2 tablespoons cornstarch
1 tablespoon light soy sauce
1 tablespoon oyster sauce
¼ teaspoon white pepper
1 egg white
1 teaspoon chinese cooking wine
2 tablespoons sesame oil
5 cloves garlic, finely chopped or pressed
2 tablespoons yellow soybean paste
2 cups unsalted chicken stock
2 teaspoons dark soy sauce
1 tablespoon palm sugar
2 tablespoons cornstarch

Steps:

  • Combine marinade ingredients in a large bowl and once whisked together, add pork and marinate overnight.
  • Soak noodles in warm water before separating out. Drain noodles, then add dark soy sauce and mix around with your hands.
  • Heat wok or large non-stick pan to medium-high heat. Add 1 tbsp of rapeseed oil, once oil is shimmering, add half the noodles. Fry the noodles until they crisp up in places and char in places. Repeat this with the remaining noodles.
  • Wipe wok clean with paper towel, add sesame oil. Stir in garlic and soy bean paste. Cook until garlic begins to brown.
  • Add stock, soy sauce and palm sugar and bring to a boil.
  • Whisk cornstarch into a glass of water
  • Add the pork to the boiling sauce (must be boiling so the coating on the pork doesn't come off)
  • And simmer for one minute before adding the broccoli.
  • Simmer for 3-4 more minutes.
  • Stir in corn starch mix, cook off until sauce thickens and glistens.
  • Serve over the rice noodles, adding chilli and shallots to garnish.

Nutrition Facts : Calories 815 calories, Carbohydrate 110 grams, Fat 29 grams, Fiber 4 grams, Protein 27 grams, Sugar 6 grams

ASIAN STYLE PORK AND NOODLE BOWL



Asian Style Pork and Noodle Bowl image

I was inspired to create this from reading a similar one in a Kraft magazine. If you like, feel free to add more soy sauce. Submitted on May 3rd, 2006

Provided by Chef shapeweaver

Categories     Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

8 ounces uncooked fettuccine pasta
2 cups frozen broccoli cuts, thawed
2 cups carrots, peeled and sliced to a medium thickness
2 teaspoons canola oil
1/4 teaspoon crushed red pepper flakes (optional)
8 ounces shredded cooked pork
1/4 cup Italian dressing
1/4 cup soy sauce
1 teaspoon ground ginger

Steps:

  • Cook pasta according to directions on package.
  • 2 to 3 minutes before pasta is done, add broccoli and carrots.
  • While pasta is cooking, heat oil in a large skillet.
  • When oil is hot but not smoking, add rest of ingredients; stir until heated through.
  • Drain pasta/vegetable mix; add to meat, mixing well.
  • Taste, if desired add up to 1/4 cup more of soy sauce, and serve.

Nutrition Facts : Calories 429.1, Fat 16.6, SaturatedFat 4.1, Cholesterol 89.8, Sodium 1354.2, Carbohydrate 44.1, Fiber 4.1, Sugar 5.1, Protein 26.8

CHINESE PORK 'N' NOODLES



Chinese Pork 'n' Noodles image

I based the recipe for these noodles on a similar dish I found in a magazine. I changed a few things around and my husband and I loved it. It's just as good when the pork is replaced with seafood.-Jennifer Enzer of Manchester, Michigan

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 11

6 ounces uncooked angel hair pasta
3 tablespoons hoisin sauce
2 tablespoons reduced-sodium soy sauce
2 teaspoons sesame oil
1 pork tenderloin (1 pound), halved and thinly sliced
3 teaspoons canola oil, divided
3/4 cup julienned sweet red pepper
3/4 cup halved fresh snow peas
1/2 cup sliced onion
1 cup sliced cabbage
1/4 cup minced fresh cilantro

Steps:

  • Cook pasta according to package directions. Meanwhile, in a small bowl, combine the hoisin sauce, soy sauce and sesame oil; set aside. , In a large nonstick skillet or wok, stir-fry pork in 2 teaspoons canola oil for 3 minutes or until no longer pink. Remove and keep warm. In the same skillet, stir-fry the red pepper, peas and onion in remaining oil for 3 minutes. Add cabbage; stir-fry 2 minutes longer or until vegetables are crisp-tender. , Stir reserved hoisin sauce mixture and stir into skillet. Return pork to the pan; heat through. Drain pasta and add to skillet; toss to coat. Sprinkle each serving with 1 tablespoon cilantro.

Nutrition Facts : Calories 398 calories, Fat 11g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 550mg sodium, Carbohydrate 43g carbohydrate (4g sugars, Fiber 3g fiber), Protein 30g protein. Diabetic Exchanges

EGG ROLL NOODLE BOWL



Egg Roll Noodle Bowl image

We love Asian egg rolls, but they can be challenging to make. Simplify everything with this deconstructed egg roll made on the stovetop and served in a bowl. -Courtney Stultz, Weir, Kansas

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 13

1 tablespoon sesame oil
1/2 pound ground pork
1 tablespoon soy sauce
1 garlic clove, minced
1 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground turmeric
1/4 teaspoon pepper
6 cups shredded cabbage (about 1 small head)
2 large carrots, shredded (about 2 cups)
4 ounces rice noodles
3 green onions, thinly sliced
Additional soy sauce, optional

Steps:

  • In a large cast-iron or other heavy skillet, heat oil over medium-high heat; cook and crumble pork until browned, 4-6 minutes. Stir in soy sauce, garlic and seasonings. Add cabbage and carrots; cook until vegetables are tender, stirring occasionally, 4-6 minutes longer., Cook rice noodles according to package directions; drain and immediately add to pork mixture, tossing to combine. Sprinkle with green onions. If desired, serve with additional soy sauce.

Nutrition Facts : Calories 302 calories, Fat 12g fat (4g saturated fat), Cholesterol 38mg cholesterol, Sodium 652mg sodium, Carbohydrate 33g carbohydrate (2g sugars, Fiber 4g fiber), Protein 14g protein. Diabetic Exchanges

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