Pork Stir Fry With Hokkien Noodles Recipes

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STICKY PORK AND HOKKEIN NOODLE STIR FRY



Sticky Pork and Hokkein Noodle Stir Fry image

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

500 g hokkien noodles
2 carrots
2 tablespoons peanut oil
1 onion, sliced thickly
2 garlic cloves, crushed
300 g broccoli, chopped coarsely
200 g baby corn, halved lenghtways
600 g lean pork, cut into strips
1 teaspoon cornflour
1 tablespoon brown sugar
1/3 cup sweet chili sauce
2 tablespoons ketjap manis

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 NOODLE STIR-FRY



Pork and Noodle Stir-Fry image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 11

8 ounces rice noodles
1 pork tenderloin (about 3/4 pound), cut into 1/4-inch-thick strips
Kosher salt and freshly ground pepper
3 tablespoons cornstarch
2 cups fat-free low-sodium chicken broth
4 teaspoons vegetable oil
4 scallions, sliced (white and green parts separated)
1 2-inch piece ginger, peeled and minced
2 cloves garlic, minced
3 cups precut stir-fry vegetables (about 9 ounces)
Grated zest of 1 lime, plus wedges for serving

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.

NONYA HOKKIEN STIR-FRIED NOODLES



Nonya Hokkien Stir-Fried Noodles image

The Singaporean cookbook author Sharon Wee, who wrote "Growing Up in a Nonya Kitchen," customarily makes these slick noodles tossed in a savory sauce for Lunar New Year's Eve to mark the beginning of the two week-long celebrations. Her mother taught her how to throw proper Peranakan feasts, which include a unique blend of Malay, European and Chinese influences. They spent weeks pickling vegetables in spiced vinegar, making pork liver meatballs and braising duck in a tamarind gravy. This simple stir-fry is anchored by juicy pork belly and shrimp, and topped with pale yellow egg strips, bright red chiles and vibrant mustard greens. It is best enjoyed with a dollop of sambal belacan, which gives it a hit of heat, and served with braised cabbage and chicken curry.

Provided by Clarissa Wei

Categories     noodles, main course

Time 40m

Yield 6 servings

Number Of Ingredients 16

1 pound fresh lo mein noodles (see Tip)
2 large eggs
Fine salt
1/2 teaspoon plus ¼ cup canola oil
3 large shallots, sliced thinly
1 tablespoon fermented soybean paste (taucheo) or Korean doenjang
3 garlic cloves, minced
4 ounces pork belly, cut into very thin 2-inch-long slices
4 ounces shelled and deveined medium shrimp
1 cup low-sodium chicken broth, plus more if desired
4 ounces mustard greens or bok choy, cut into 2-inch pieces
1 1/2 cups bean sprouts
3/4 teaspoon ground white pepper, plus more to taste
2 Holland or other fresh red chiles, seeded and thinly sliced, for garnish
Cilantro sprigs, for garnish
Sambal belacan, for serving (optional)

Steps:

  • Bring a large saucepan of water to a boil. Add the noodles and cook just until tender, 1½ minutes. Drain well, rinse under water and drain again.
  • Whisk the eggs in a bowl and add a pinch of salt. Brush ½ teaspoon oil on a nonstick frying pan and set over medium-low heat. When the oil is hot, pour in the eggs and tilt the pan so that the eggs form a thin and even film. Cook until firmly set, 4 to 5 minutes. With a spatula, ease the omelette off the pan and flip onto a cutting board. When the omelette is cool enough to handle, gently roll it and slice into thin strips, cutting longer strips in half.
  • Heat a large wok or very large skillet over medium-high and add the remaining ¼ cup oil. Add half of the sliced shallots and continuously stir until they are crispy and light golden brown, about 5 minutes. Turn off the heat and transfer the fried shallots using a slotted spoon to a paper-towel-lined plate, and save for garnish.
  • Heat the wok with the oil over medium and add the fermented soybean paste, garlic, and remaining shallots. Stir until the mixture is fragrant, about 40 seconds. Add the pork, shrimp and 1 cup chicken broth. Raise the heat to high and bring to a boil.
  • Add the mustard greens, lo mein noodles and bean sprouts. Toss well to combine, and cook until the pork and shrimp are cooked through, about 3 minutes. There should barely be any broth left, but if you prefer a soupier consistency, add up to 1 cup more stock. Season with 1 teaspoon salt and the white pepper, then taste and season with more if you'd like. Transfer to a serving platter.
  • To serve, garnish with the egg strips, fried shallots, chiles and cilantro. The noodles are best enjoyed with a side of sambal belacan.

PORK NOODLE STIR-FRY



Pork noodle stir-fry image

Whip up this filling pork noodle stir-fry for a quick and easy midweek meal. It takes just 30 minutes to make, so is great for busy evenings

Provided by Cassie Best

Categories     Dinner, Main course, Supper

Time 30m

Number Of Ingredients 9

3 tbsp sesame oil
350g lean pork mince
350g egg noodles
thumb-sized piece ginger, peeled and chopped, or 1½ tbsp ginger purée
3 garlic cloves, crushed, or 1 tbsp garlic purée
320g stir-fry veg (we used 2 x 160g bags of mangetout, baby sweetcorn, beansprouts, carrots and peppers)
4 tbsp low-salt soy sauce
2 tsp cornflour
4 tbsp sweet chilli sauce

Steps:

  • Heat the oil in a wok or frying pan. Add the mince, break it up with a spoon and fry over a high heat for about 8 mins until browning. While the meat cooks, boil a kettle, then pour the hot water over the noodles. Set aside for 5-10 mins to soften.
  • Add the ginger, garlic and veg to the pan and stir-fry for 2-3 mins. Mix 1 tbsp soy sauce with the cornflour to make a paste. Add the remaining soy sauce, the chilli sauce and 2 tbsp water. Drain the noodles and add to the pan with the sauce. Cook until the sauce coats the noodles, adding a splash of water if needed, then serve.

Nutrition Facts : Calories 599 calories, Fat 19 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 11 grams sugar, Fiber 5 grams fiber, Protein 31 grams protein, Sodium 4.2 milligram of sodium

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