Pork Yat Gaw Mein 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

ROAST PORK LO MEIN



Roast Pork Lo Mein image

Provided by Diana Kuan

Categories     Wok     Pork     Stir-Fry     Dinner     Lunar New Year     Noodle     Dairy Free     Tree Nut Free

Yield serves 4 as part of a multicourse meal

Number Of Ingredients 13

12 ounces, thin dried Chinese egg noodles
2 tablespoons sesame oil
sauce
3 tablespoons soy sauce
1 1/2 tablespoons oyster sauce
1 1/2 tablespoons Chinese rice wine or dry sherry
1 1/2 teaspoons honey
1 tablespoon peanut or vegetable oil
1 1/2 teaspoons minced garlic
1 teaspoon minced or grated fresh ginger
3 scallions, cut into 2-inch lengths
4 or 5 fresh shiitake mushrooms, thinly sliced
1/2 pound Chinese barbecued pork, store-bought or homemade, cut into small, bite-sized pieces

Steps:

  • 1. Bring a medium pot of water to a boil. Add the noodles and cook according to the package instructions until al dente, or the minimum amount of time suggested by the package. Drain the noodles, rinse under cold water, and drain again, shaking well to remove excess water. Return the noodles to the pot, toss with the sesame oil until the noodles are well coated, and set aside.
  • 2. Prepare the sauce: In a small bowl, combine the soy sauce, oyster sauce, rice wine, and honey. Set aside.
  • 3. Heat a wok or large skillet over high heat until a bead of water sizzles and evaporates on contact. Add the peanut oil and swirl to coat the bottom. Add the garlic, ginger, and scallions and stir-fry until aromatic, about 30 seconds. Add the mushrooms and cook until softened, 1 to 2 minutes.
  • 4. Add the noodles and pork. Pour in the sauce mixture and toss with tongs or chopsticks until the noodles and pork are heated through and well coated with sauce. Transfer to a platter and serve.

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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