Rice Noodles With Stir Fried Pork And Vegetables Recipes

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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

STIR-FRIED RICE NOODLES WITH PORK CHOPS



Stir-Fried Rice Noodles with Pork Chops image

Stir fries come together very quickly and the key to a successful stir fry? Mise en place! Making sure all your ingredients are measured and prepped before you start cooking saves you so much time in this yummy dish.

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

8 ounces thin rice noodles
3 tablespoons vegetable oil
8 thin-cut boneless pork chops (1/4 inch thick; about 1 1/4 pounds total)
Kosher salt and freshly ground pepper
1/4 cup soy sauce
2 tablespoons sambal oelek, plus more for serving
1 2-inch piece fresh ginger, peeled and sliced into matchsticks
4 scallions, sliced (dark green parts separated)
4 ounces shiitake mushrooms, sliced
2 small carrots, thinly sliced on an angle
4 ounces snap peas, halved lengthwise

Steps:

  • Cook the noodles as the label directs. Drain and set aside. Meanwhile, coat a baking sheet with 1 tablespoon vegetable oil. Generously season the pork chops with salt and pepper and arrange in an even layer on the pan. Whisk together the soy sauce and sambal oelek in a small bowl.
  • Preheat the broiler. Heat the remaining 2 tablespoons vegetable oil, the ginger and the white and light green scallion parts in a large nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring, until nearly tender, about 5 minutes. Add the carrots and snap peas; cook until crisp-tender, about 4 minutes. Add the noodles and sambal sauce and cook, tossing, until the noodles are warmed through and well coated, about 2 minutes.
  • Broil the pork chops until charred, 3 to 4 minutes per side. Divide the noodle mixture among bowls. Top with the pork chops, scallion greens and more sambal oelek.

Nutrition Facts : Calories 600, Fat 26 grams, SaturatedFat 6 grams, Cholesterol 85 milligrams, Sodium 1322 milligrams, Carbohydrate 56 grams, Fiber 4 grams, Protein 37 grams, Sugar 3 grams

RICE NOODLES WITH STIR-FRIED PORK AND VEGETABLES



Rice Noodles With Stir-Fried Pork And Vegetables image

Number Of Ingredients 9

1/2 to 1 pound rice noodle
1/2 cup pork
1/2 cup bamboo shoots
1 cup chinese lettuce
2 teaspoons cornstarch
3 tablespoons water
2 tablespoons oils
2 cups Stock, Chicken or favorite stock
2 to 3 tablespoons oils

Steps:

  • 1. Parboil rice noodles until cooked through but still firm (about 8 minutes) then drain. Rinse with cold water and drain again. 2. Shred pork, bamboo shoots and lettuce. In a cup, blend cornstarch and cold water to a paste. 3. Heat oil. Add pork and stir-fry until it loses its pinkness (1 to 2 minutes). Add vegetables stir-fry 1 minute more. 4. Add stock and heat quickly. Cook, covered, 3 to 4 minutes over medium heat. Then stir in cornstarch paste to thicken. Keep warm. 5. Heat remaining oil in another pan. Add rice noodles and gently stir in to brown lightly. Transfer to a serving platter. Pour the pork mixture over and serve. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutrition Facts : Nutritional Facts Serves

ASIAN STIR-FRY PORK AND NOODLES



Asian Stir-Fry Pork and Noodles image

Rice noodles may be used in place of the vermicelli ---for easier slicing partially freeze the pork first.

Provided by Kittencalrecipezazz

Categories     Pork

Time 33m

Yield 4 serving(s)

Number Of Ingredients 13

8 ounces uncooked vermicelli (or use thin spaghetti)
1 lb boneless center cut pork chop, cut into thin strips
1/3 cup hoisin sauce
2 tablespoons fresh minced garlic
1/4 teaspoon crushed red pepper flakes (or adjust to suit heat level)
3 tablespoons low sodium soy sauce
1 tablespoon rice vinegar (do not use rice wine vinegar)
1 1/2 teaspoons sesame oil
1 teaspoon fresh minced ginger
1 (10 ounce) package fresh spinach leaves
1 (8 ounce) can water chestnuts, rinced and drained
1 carrot, peeled and cut into matchsticks (about 2 cups)
3 -4 green onions, chopped

Steps:

  • Cook the pasta in boiling water until just tender then drain and place in a bowl.
  • Place the strips of pork into a bowl.
  • In another bowl whisk the hoisin sauce with minced garlic, chili flakes, soy sauce rice vinegar, sesame oil and ginger; pour HALF of the mixture over the pork strips, toss to coat then allow to stand for 15 minutes.
  • Heat 1 teaspoon vegetable oil in a wok or a large non-stick skillet over medium-high heat.
  • Add in the pork and stir-fry for about 2-3 minutes; remove to a bowl.
  • Heat 1 tablespoon vegetable oil in the wok or skillet over medium-high heat; add in spinach, water chestnuts, carrot sticks and green onion; saute stirring until the spinach is wilted (about 3 minutes).
  • Stir in cooked pasta, pork and the remaining HALF of the hoisin sauce mixture; cook stirring for about 2 minutes or until completely heated through.

Nutrition Facts : Calories 589.7, Fat 14.1, SaturatedFat 4.2, Cholesterol 83.4, Sodium 874.5, Carbohydrate 72.9, Fiber 6.6, Sugar 11.6, Protein 42.4

PORK RICE STIR-FRY



Pork Rice Stir-Fry image

A colorful stir-fry comes together in no time with leftover long grain rice. Quick and easy, this family favorite takes just minutes to prepare.-Gloria Warczak, Cedarburg, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 12

4 ounces pork tenderloin, cut into 1/2-inch cubes
4-1/2 teaspoons canola oil, divided
1/2 cup sliced fresh mushrooms
1/2 cup fresh sugar snap peas
1/2 cup sliced water chestnuts
2 tablespoons chopped green pepper
2 tablespoons chopped sweet red pepper
1 tablespoon chopped green onion
1/4 teaspoon minced garlic
1 tablespoon soy sauce
1/4 teaspoon sugar
1-1/2 cups leftover cooked long grain rice

Steps:

  • In a large skillet or wok, saute the pork in 2 teaspoons oil for 3-5 minutes or until no longer pink. Remove and keep warm. In the same pan, heat remaining oil. Add the mushrooms, peas, water chestnuts, peppers, onion and garlic; stir-fry until vegetables are crisp-tender., Combine the soy sauce and sugar; stir into vegetable mixture. Cook for 1-2 minutes. Return pork to the pan. Stir in rice; cook for 3-5 minutes or until heated through, stirring occasionally.

Nutrition Facts : Calories 182 calories, Fat 6g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 245mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 2g fiber), Protein 9g protein.

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