Pork Yat Gaw Mein Soup Recipes

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HOISIN AND HONEY-GLAZED PORK WITH BOK CHOY AND NOODLES



Hoisin and Honey-Glazed Pork with Bok Choy and Noodles image

Taking cues from char sui (Chinese barbecue pork), this recipe uses a ginger- and five-spice powder-infused honey-hoisin glaze to bring rich, slightly sweet flavor to pork tenderloin. Baby bok choy and Chinese egg noodles complete the feast.

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

3 tablespoons honey
3 tablespoons hoisin sauce
2 tablespoons low-sodium soy sauce
1 tablespoon oyster sauce
1 tablespoon minced peeled fresh ginger
1/4 teaspoon Chinese five-spice powder
1 pork tenderloin (1 to 1 1/4 pounds)
Kosher salt and freshly ground pepper
4 heads baby bok choy (about 12 ounces), leaves separated
8 ounces dried Chinese egg noodles
1 tablespoon toasted sesame oil
Sliced scallions, for topping

Steps:

  • Position a rack in the upper third of the oven; preheat to 475 degrees F. Set a wire rack on a foil-lined baking sheet; set aside. Mix the honey, hoisin sauce, soy sauce, oyster sauce, ginger and five-spice powder in a small bowl. Cut the pork in half crosswise and prick all over with a fork; rub with 2 tablespoons of the honey-hoisin marinade, 1/4 teaspoon salt and a few grinds of pepper. Place on the wire rack.
  • Roast the pork until the surface looks dry, about 10 minutes. Remove 3 more tablespoons of the marinade to a separate bowl and brush all over the pork (save the remaining marinade for topping). Return to the oven and cook until a thermometer inserted into the center registers 145 degrees F, 16 to 18 more minutes. Transfer to a cutting board and let rest 5 minutes.
  • Meanwhile, bring a large pot of salted water to a boil. Add the bok choy and boil until crisp-tender, 30 to 45 seconds. Remove with a slotted spoon to a paper towel?lined plate. Add the noodles to the boiling water and cook as the label directs. Drain thoroughly, then toss with the sesame oil and season with salt.
  • Slice the pork. Divide the noodles among shallow bowls. Top with the pork and bok choy. Drizzle with the reserved honey-hoisin marinade and top with scallions.

Nutrition Facts : Calories 460, Fat 9 grams, SaturatedFat 3 grams, Cholesterol 117 milligrams, Sodium 906 milligrams, Carbohydrate 62 grams, Fiber 4 grams, Protein 32 grams, Sugar 17 grams

YAKA MEIN



Yaka Mein image

Provided by Cynthia LeJeune Nobles

Categories     Soup/Stew     Egg     Pasta     Mardi Gras     Lunch     Boil     Green Onion/Scallion     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     No Sugar Added     Kosher

Yield 6 servings

Number Of Ingredients 7

1 (8-ounce) package spaghetti
2 quarts beef stock
1 teaspoon Cajun Seasoning
2 cups cooked meat (beef, chicken, pork, shrimp, turtle), finely chopped
2 tablespoons soy sauce
3 hard-boiled eggs, peeled and halved lengthwise
1 bunch green onions, finely chopped

Steps:

  • Cook spaghetti according to package directions. While spaghetti is cooking, bring stock and Cajun Seasoning to a boil in a large pot. Add meat and simmer 5 minutes. Reserving stock, strain meat out. Set meat aside and keep warm. Bring stock back to a boil and stir in soy sauce. Simmer 1 minute.
  • To assemble, place drained spaghetti in 6 individual bowls. Divide meat and egg halves over spaghetti. Ladle on broth and sprinkle with green onions.

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