Rice Noodles With Spicy Pork And Herbs Recipes

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RICE NOODLES WITH SPICY PORK AND HERBS



Rice Noodles With Spicy Pork and Herbs image

This cold rice-noodle dish, dressed in vinegar and chile oil and topped with spicy pork, herbs and peanuts, has roots in Yunnan, a southwestern Chinese province, where the garnish may vary according to the kitchen and season. The dish is quick to put together but can be served at a leisurely pace: Plate it, or set all of the components on the table and let people put together their own bowls the way they like, to their taste. The chef Simone Tong, who runs a Yunnan-inspired noodle restaurant in Manhattan, makes her version with ground pork, peanuts and a mix of fresh herbs but adds raw breakfast radishes and lacto-fermented pickles as well, for extra crunch and flavor. Feel free to do the same, or not; it's in the spirit of the dish to improvise with what's in season and what's on hand.

Provided by Tejal Rao

Time 20m

Yield Serves 4

Number Of Ingredients 16

1 pound thin, round rice noodles
2 tablespoons rice vinegar
1 tablespoon soy sauce
1 tablespoon black vinegar
1 tablespoon chile oil (like Lao Gan Ma brand)
1 teaspoon sugar
1 tablespoon canola or other neutral oil
1/2 pound ground pork
1 teaspoon salt
2 garlic cloves, sliced
1 1-inch piece ginger, chopped
2 scallions, light parts chopped, green parts reserved for garnish
1 tablespoon yacai (Sichuan preserved vegetables, optional)
Handful of herbs like mint, basil and cilantro leaves, washed
1/4 cup salted, roasted peanuts, chopped
4 breakfast radishes, sliced (optional)

Steps:

  • Bring a large pot of water to boil, and cook noodles according to instructions. Drain noodles while running under cold water, until they are cool to the touch. Set aside. Mix dressing by whisking rice vinegar, soy sauce, black vinegar, chile oil and sugar until sugar dissolves. Set aside.
  • Cook the pork topping: Heat oil in saucepan over medium heat, and add ground pork and salt. Pan-fry, breaking meat into small pieces with a wooden spoon, until no pink parts and no liquid remain in the pan, about 5 minutes. Add garlic, ginger and scallion whites, and stir occasionally until the raw smell has disappeared and the meat is starting to brown in places, about 5 minutes. Add the vegetables, if using, along with a tablespoon of water, and cook for 2 or 3 minutes more, or until mixture is darkened and thick. Set aside.
  • When you're ready to serve, divide cool, drained noodles into four individual bowls, and top each with a tablespoon of vinegar dressing followed by a pile of ground pork, herbs, peanuts and radishes, to taste. Serve with any remaining garnish, and additional chile oil and chile-oil solids, on the side.

Nutrition Facts : @context http, Calories 698, UnsaturatedFat 17 grams, Carbohydrate 97 grams, Fat 24 grams, Fiber 3 grams, Protein 19 grams, SaturatedFat 6 grams, Sodium 513 milligrams, Sugar 2 grams, TransFat 0 grams

RICE NOODLES WITH PORK AND GINGER VEGETABLES



Rice Noodles with Pork and Ginger Vegetables image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

8 ounces rice noodles, pad thai style
1 small pork tenderloin (about 12 ounces), cut into 1/2-inch cubes
Kosher salt and freshly ground pepper
1 1/2 cups low-sodium chicken broth
1 tablespoon cornstarch
2 tablespoons vegetable oil
1 bunch scallions, sliced (white and green parts separated)
1 2-inch piece fresh ginger, peeled and minced
6 cloves garlic, minced
3 cups precut stir-fry vegetables (about 12 ounces)
1/3 cup chopped fresh cilantro, basil and/or mint
Juice of 1 lime

Steps:

  • Cook the noodles as the label directs, then drain and rinse under cold water. Meanwhile, season the pork generously with salt and pepper; set aside. Whisk the chicken broth and cornstarch in a medium bowl; set aside.
  • Heat a large nonstick skillet over high heat. Add 1 tablespoon vegetable oil, then add the pork and stir-fry until lightly browned, about 5 minutes; transfer to a bowl. Add the remaining 1 tablespoon vegetable oil to the pan, then add the scallion whites, ginger and garlic; reduce the heat to medium and cook, stirring, 2 minutes.
  • Add the vegetables to the skillet and cook, stirring occasionally, until they start softening, about 2 minutes. Add the broth mixture and 1 teaspoon salt; bring to a boil. Cook, stirring occasionally, until the sauce thickens slightly and the vegetables are crisp-tender, about 3 minutes.
  • Return the pork to the skillet along with the noodles and stir to warm through. Remove from the heat and stir in the scallion greens, herbs and lime juice.

Nutrition Facts : Calories 410, Fat 10 grams, SaturatedFat 2 grams, Cholesterol 55 milligrams, Sodium 540 milligrams, Carbohydrate 55 grams, Fiber 3 grams, Protein 22 grams, Sugar 2 grams

RICE NOODLES WITH SPICY PORK AND HERBS



Rice Noodles With Spicy Pork and Herbs image

Categories     Pasta     Pork     Dinner

Number Of Ingredients 13

1/2 pound rice noodles
1 tablespoons rice vinegar
1/2 tablespoon soy sauce
1/2 tablespoon black vinegar
1 teaspoon chile oil
1/2 teaspoon sugar
1/2 tablespoon canola oil
1/2 pound ground pork
1/2 teaspoon salt
2 cloves garlic, sliced
1/2 tablespoon ginger
2 scallions, chopped
1 handful herbs, chopped

Steps:

  • Bring a large pot of water to boil, and cook noodles according to instructions. Set aside. Mix dressing by whisking rice vinegar, soy sauce, black vinegar, chile oil and sugar until sugar dissolves. Set aside.
  • Cook the pork topping: Heat oil in saucepan over medium heat, and add ground pork and salt. Pan-fry, breaking meat into small pieces with a wooden spoon, until no pink parts and no liquid remain in the pan, about 5 minutes. Add garlic, ginger and scallion whites, and stir occasionally until the raw smell has disappeared and the meat is starting to brown in places, about 5 minutes. Add the vegetables, if using, along with a tablespoon of water, and cook for 2 or 3 minutes more, or until mixture is darkened and thick. Set aside.
  • Mix all ingredients with herbs and serve.

RICE NOODLES WITH SEARED PORK, CARROTS AND HERBS



Rice Noodles With Seared Pork, Carrots and Herbs image

Vietnamese-style marinated pork chops are often served whole with rice noodles, herbs and a dipping sauce. This version mixes all the components, infusing the noodles, sliced meat and vegetables with the sauce and keeping the noodles tender even after a day in the fridge. Dark, robust maple syrup takes the place of the traditional dark caramel in a nod to autumn (and as a weeknight shortcut to save you the hassle of browning sugar). The pork takes only a few minutes to cook, the noodles about 3, so this whole dish comes together really fast.

Provided by Genevieve Ko

Categories     dinner, lunch, quick, weekday, weeknight, noodles, main course

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 13

1/3 cup fish sauce
1/4 cup dark, pure maple syrup
2 tablespoons grapeseed or other neutral oil
Black pepper
2 large shallots, thinly sliced (3/4 cup)
1 long red finger chile, thinly sliced (1/3 cup)
3 small garlic cloves, minced (1 tablespoon)
4 thin (1/2-inch) boneless pork chops (3/4 to 1 pound total)
1/3 cup fresh lime juice (from about 3 limes), plus lime wedges for serving
3 carrots, peeled and julienned (2 cups)
Kosher salt
8 to 9 ounces thin rice vermicelli noodles
2 packed cups torn fresh herbs, such as cilantro, basil and dill (2 1/2 ounces), plus more for garnish

Steps:

  • Whisk the fish sauce, syrup, 1 tablespoon oil, and 1/2 teaspoon pepper in a large bowl. Stir in the shallots, chile and garlic. Transfer 2 tablespoons liquid to a large shallow dish and add the pork. Turn to evenly coat and let stand until ready to cook.
  • Stir the lime juice into the sauce in the bowl. Add the carrots and toss until evenly coated. Let stand.
  • Bring a large saucepan of water to a boil. Meanwhile, heat a large skillet over medium-high heat. Season the pork with salt and pepper. Heat the remaining tablespoon oil in the skillet and swirl to coat the bottom. Add the pork and cook, turning once, until seared and just rosy in the center, 2 to 4 minutes per side. Transfer to a plate and let stand.
  • Put the noodles in the boiling water, stir well, and remove from the heat. Let stand until softened, 3 to 5 minutes. Drain very well, then transfer to the sauce in the bowl. Toss until evenly coated.
  • Cut the pork into thin slices and add to the noodles with any accumulated juices. Toss well. Toss in the herbs until well mixed. The mixture may look a bit soupy. As it sits and cools, the noodles will absorb the liquid. Serve hot, warm, at room temperature or cold, with more herbs and lime wedges.

Nutrition Facts : @context http, Calories 452, UnsaturatedFat 7 grams, Carbohydrate 50 grams, Fat 15 grams, Fiber 3 grams, Protein 29 grams, SaturatedFat 2 grams, Sodium 1413 milligrams, Sugar 12 grams, TransFat 0 grams

SPICY PORK WITH NOODLES



Spicy Pork with Noodles image

Ginger and red pepper flakes perk up this flavorful pork dish from Ann Van Tassell of Albuquerque, New Mexico. "I've been making this quick pasta dish for years," says Ann. "It's convenient because the noodles don't need to be boiled separately."

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 3 cups.

Number Of Ingredients 11

1/4 cup plus 2 tablespoons sliced green onions, divided
2 teaspoons minced fresh gingerroot
1 tablespoon canola oil
3 garlic cloves, minced
1/3 pound ground pork
1 can (8 ounces) sliced water chestnuts, drained
3 tablespoons reduced-sodium soy sauce
1 teaspoon sesame oil
1/4 teaspoon crushed red pepper flakes
2 cups uncooked egg noodles
1-1/2 cups water

Steps:

  • In a large skillet, saute 1/4 cup onions and ginger in canola oil until tender. Add garlic; cook 1 minute longer. Add pork; cook until juices run clear. Drain. , Stir in the water chestnuts, soy sauce, sesame oil and pepper flakes. Add noodles and water. Bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until noodles are tender. Sprinkle with remaining onions.

Nutrition Facts : Calories 315 calories, Fat 15g fat (4g saturated fat), Cholesterol 58mg cholesterol, Sodium 645mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 3g fiber), Protein 15g protein. Diabetic Exchanges

SPICY PEANUT PORK W/RICE NOODLES



Spicy Peanut Pork W/Rice Noodles image

This recipe is from LCBO's Wine&Food magazine. My husband makes this recipe when I am away because I really do not like peanut butter. But for those of you that do this seems to be :) a great recipe

Provided by Deantini

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

115 g rice noodles (1/2 package)
1 lb pork tenderloin
salt and pepper
1 tablespoon vegetable oil
1 cup green onion, thinly sliced
1 red pepper, thinly sliced
1/3 cup hot water
1/4 cup peanut butter, smooth
1 tablespoon seasoned rice vinegar
1 tablespoon soy sauce
2 garlic cloves, minced
1 teaspoon chili paste
2 tablespoons peanuts, shelled and chopped

Steps:

  • Place rice noodles into a large bowl and pour boiling water over to cover. Let stand for 10 minutes or until softened.
  • Cut tenderloin in half lengthwise, then slice thinly. Season with salt and pepper.
  • Heat oil in a large non-stick skillet over medium-high heat and saute pork until browned, about 4 minutes. Remove to plate. Add green onions and red peppers and saute for about 4 minutes until crisp-tender. Add to plate with pork tenderloin.
  • Whisk together water, peanut butter, vinegar, soy sauce, garlic and chili paste and pour into skillet, bring to a boil. Return pork and vegetables to skillet.
  • Drain noodles and add to skillet. Cook for about 3 minutes or until coated well.
  • Sprinkle with peanuts before serving.

SPICY SICHUAN NOODLES WITH GROUND PORK



Spicy Sichuan Noodles With Ground Pork image

For this recipe, we prefer fresh Chinese noodles with a width between linguine and fettuccine. If you are using Asian sesame paste that has a pourable rather than spreadable consistency, use only 1 cup of chicken broth. Don't hesitate over this dish because of the list of ingredients. Just follow the all-important basic drill which streamlines all Chinese recipes. They always have several clusters of ingredients. You mix each of them together and end up with maybe three or four little bowls that will come together in literally minutes. First, read through the recipe. Then gather all the ingredients in one place. Mix together the different elements. Finally, when you are ready, cook. From The Best of America's Test Kitchen 2009: The Year's Best Recipes, Equipment Reviews, and Tastings (America's Test Kitchen, Brookline, MA, 2008). Copyright 2008 by the Editors at America's Test Kitchen.

Provided by Vic Sams

Categories     Asian

Time 1h

Yield 4 serving(s)

Number Of Ingredients 17

8 ounces ground pork
3 tablespoons soy sauce
2 tablespoons chinese rice wine or 2 tablespoons dry sherry
pepper
2 tablespoons oyster sauce
1/4 cup asian sesame paste or 1/4 cup smooth peanut butter
1 tablespoon rice vinegar
1 -1 1/4 cup low sodium chicken broth (see head note above)
1 tablespoon vegetable oil
6 garlic cloves, minced
1 tablespoon fresh ginger (minced or grated)
3/4 teaspoon red pepper flakes
1 tablespoon toasted sesame oil
1 lb fresh Chinese noodles or 12 ounces dried linguine
3 scallions, sliced thin on the bias
2 cups bean sprouts (optional)
1 tablespoon szechuan peppercorns, toasted and ground (optional)

Steps:

  • Bring 6 quarts water to a boil in a large stockpot for the noodles.
  • Meanwhile, toss the pork with 1 tablespoon of the soy sauce, rice wine, and a pinch of pepper to combine and set aside. In a separate bowl, whisk the remaining 2 tablespoons soy sauce, oyster sauce, sesame paste, vinegar, and a pinch of pepper together until smooth, then whisk in the broth; set aside.
  • Heat the vegetable oil in a 12-inch skillet over high heat until shimmering. Add the pork mixture and cook, breaking up the meat with a wooden spoon, until the pork is in small, well-browned bits, about 5 minutes. Stir in the garlic, ginger, and pepper flakes and cook until fragrant, about 30 seconds. Stir in the broth mixture, bring to a boil, then reduce to a simmer over medium-low heat and cook until slightly thickened, about 3 minutes. Off the heat, stir in the sesame oil; cover and set aside.
  • While the sauce simmers, stir the noodles into the boiling water and cook, stirring constantly, until the noodles are tender, about 4 minutes for fresh noodles or 10 minutes for dried linguine. Drain the noodles, divide them among individual bowls, then ladle a portion of the sauce over the top. Sprinkle with the scallions, the bean sprouts and ground Szechuan peppercorns, if using, and serve.

RICE NOODLES WITH GARLIC AND HERBS



Rice Noodles with Garlic and Herbs image

Categories     Garlic     Herb     Tomato     Side     Vegetarian     Dinner     Basil     Bell Pepper     Summer     Pan-Fry     Noodle     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 6

Number Of Ingredients 15

1 cup plus 2 tablespoons vegetable oil
1/2 cup thinly sliced shallot
1/3 cup thinly sliced garlic
1/4 cup tamarind (from a pliable block)
1/2 cup warm water
3 tablespoons Asian fish sauce (preferably naam pla)
3 tablespoons rice vinegar
1 1/2 tablespoons firmly packed brown sugar
1/4 cup water
3/4 pound dried flat rice noodles (about 1/4 to 1/2 inch wide)
1 small onion, sliced thin
1 small red bell pepper, cut into thin strips
3/4 pint vine-ripened cherry tomatoes, quartered
1/4 cup thinly sliced fresh Thai basil leaves or Italian basil leaves
1/4 cup chopped fresh coriander

Steps:

  • In an 8- or 9-inch skillet heat 1 cup oil over moderate heat until hot but not smoking and fry shallot, stirring, until golden, 1 to 2 minutes. Transfer shallot with a slotted spoon to paper towels to drain. Fry garlic in same hot oil and drain in same manner.
  • In a small bowl stir together tamarind and warm water, mashing tamarind gently, and strain mixture through a fine sieve set over a bowl, pressing hard on solids. Stir in fish sauce, vinegar, sugar, and water.
  • In a large bowl soak noodles in cold water to cover 15 minutes. Drain noodles and in a kettle of boiling salted water cook until just tender, 1 to 2 minutes. In a colander drain noodles and rinse under cold water. Drain noodles well.
  • In a large skillet cook onion and bell pepper in remaining 2 tablespoons oil over moderate heat, stirring, until softened and add tomatoes, noodles, and sauce. Cook mixture, stirring, until heated through. Add herbs, garlic, and shallot and toss noodles well.

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Top Asked Questions

Where did cold rice noodles come from?
Prop stylist: Rebecca Bartoshesky. This cold rice-noodle dish, dressed in vinegar and chile oil and topped with spicy pork, herbs and peanuts, has roots in Yunnan, a southwestern Chinese province, where the garnish may vary according to the kitchen and season.
How do you boil noodles to make salad dressing?
Bring a large pot of water to boil, and cook noodles according to instructions. Drain noodles while running under cold water, until they are cool to the touch. Set aside. Mix dressing by whisking rice vinegar, soy sauce, black vinegar, chile oil and sugar until sugar dissolves. Set aside.
What do you serve with ramen noodles?
When you’re ready to serve, divide cool, drained noodles into four individual bowls, and top each with a tablespoon of vinegar dressing followed by a pile of ground pork, herbs, peanuts and radishes, to taste. Serve with any remaining garnish, and additional chile oil and chile-oil solids, on the side.

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