Pork Red Na Noodles And Gravy Recipe By Tasty

GOLDEN PORK 'N' NOODLES

Steps:

• Cook noodles according to package directions. Meanwhile, in a large skillet, cook pork over medium heat until no longer pink. Drain; set aside., In the same skillet, saute the mushrooms, green pepper and onion in oil until crisp-tender. Stir in the soup, milk, cream cheese, pimientos, marjoram, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until cheese is melted. , Drain noodles; stir into skillet. Add pork; heat through.

DELICIOUS PORK AND NOODLES

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.

PORK NOODLE BOWL RECIPE BY TASTY

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!

PORK RED NA (NOODLES AND GRAVY) RECIPE BY TASTY

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.

PORK NOODLE SKILLET

Steps:

• In a large skillet, saute mushrooms and carrots in butter for 5 minutes or until mushrooms are tender. Cut pork roast into small pieces; add pork and gravy to the skillet. Stir in the noodles, parsley and pepper. Cook for 5 minutes or until heated through.

THAI NOODLES IN GRAVY - RED NAH

Steps:

• Coat the chicken and pork well with the flour.
• Mix the garlic and 2 cups of water with the remaining flour and mix well.
• Heat a wok or large fry pan and add the oil. Fry the meat in small batches until brown. When finished drain the excess oil and add the flour and water mixture and add all the meat.
• Turn to a low heat until a gravy mixture is formed. To thicken the gravy add a little more flour and water in a light paste form.
• In a large saucepan cook the noodles as per instructions on the packet.
• Mix the soy sauce with the sugar and mix the yellow bean paste with a little hot water then mix into the meat mix.
• 5 minutes before serving add the Chinese broccoli.
• Mix in the noodles and serve.
• NOTE:.
• yellow bean paste isn't necessarily yellow. it is made with yellow soy beans. you can find it in Asian stores.