Sauteed Pork With Chinese Egg Noodles Recipes

SAUTEED PORK WITH CHINESE EGG NOODLES

Steps:

• Marinate strips of pork in a mixture of half a teaspoon garlic, one tablespoon soy sauce, sherry, cornstarch and one tablespoon sesame oil for one hour. Heat four quarts salted water for noodles.
• Heat peanut oil in wok or heavy frying pan. Stir-fry scallions, ginger and remaining garlic two to three minutes. Meanwhile, put noodles into boiling water, cook three minutes or until al dente. Drain and place in heated serving bowl with tablespoon of sesame oil to prevent sticking.
• Add pork to scallions and ginger and stir-fry until lightly browned (two to three minutes). Add asparagus and spinach and cook until spinach wilts.
• Add orange juice, deglaze cooking juices. Stir in hoisin sauce and remaining soy sauce. Put pork mixture on top of noodles and serve.

CHINESE PORK WITH NOODLES

Steps:

• Add carrots,celery,leek,rotel tomatoes,diced tomatoes,mushrooms,pork tenderloin,red wine,worcestershire sauce and chinese five spice powder to crock pot.
• Stir.
• Cook on high for 4 hours or until pork tenderloin is tender, on low setting appox 6-7 hours.
• Cook egg noodles according to package directions.
• Serve pork and vegetables over egg noodles.

HOISIN AND HONEY-GLAZED PORK WITH BOK CHOY AND NOODLES

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.

CHINESE PORK TENDERLOIN

Steps:

• Place tenderloins in a shallow glass dish. In a small bowl, whisk together soy sauce, hoisin sauce, sherry, black bean sauce, ginger, sugar, garlic, sesame oil, and five-spice powder. Pour marinade over pork, and turn to coat. Cover, and refrigerate for at least 2 hours or up to 24 hours.
• Preheat oven to 375 degrees F (190 degrees C). Remove tenderloins from refrigerator while the oven preheats.
• Bake pork in preheated oven for 30 to 35 minutes, or to desired doneness. Let stand for 10 minutes, and then slice diagonally into thin slices.

SLOW-COOKER CHINESE PORK WITH GARLIC NOODLES

Steps:

• Spray 5-quart slow cooker with cooking spray. Place pork in slow cooker. In small bowl, stir together 1 tablespoon of the soy sauce, the hoisin sauce, tomato sauce, sugar, gingerroot and garlic. Pour over pork.
• Cover; cook on Low heat setting 3 hours 30 minutes. Remove pork from slow cooker to large bowl; let stand 10 minutes. Pour cooking liquid through strainer into separate bowl; cover to keep warm. Shred pork, using 2 forks; cover to keep warm.
• Return cooking liquid to slow cooker; stir in remaining 3 tablespoons soy sauce, the vinegar and sesame oil. Increase heat setting to High. Cover; cook 10 minutes.
• Meanwhile, cook noodles as directed on package. Turn slow cooker off. Add carrots, onions, cilantro leaves, shredded pork and cooked noodles; toss to coat. Sprinkle individual servings with peanuts and chopped cilantro. Serve with lime wedges.

CHINESE PORK 'N' NOODLES

Steps:

• Cook pasta according to package directions. Meanwhile, in a small bowl, combine the hoisin sauce, soy sauce and sesame oil; set aside. , In a large nonstick skillet or wok, stir-fry pork in 2 teaspoons canola oil for 3 minutes or until no longer pink. Remove and keep warm. In the same skillet, stir-fry the red pepper, peas and onion in remaining oil for 3 minutes. Add cabbage; stir-fry 2 minutes longer or until vegetables are crisp-tender. , Stir reserved hoisin sauce mixture and stir into skillet. Return pork to the pan; heat through. Drain pasta and add to skillet; toss to coat. Sprinkle each serving with 1 tablespoon cilantro.

SAUTEED PORK WITH GINGER & GARLIC

Steps:

• Cut the pork into 2 inch pieces.
• Combine soy, sake, ginger and garlic.
• Marinate the meat in this mixture (for no more than 15 minutes or it will toughen).
• Heat the oil in a large frypan, and saute the drained pork over a high heat until slightly brown; then turn and saute at medium heat.
• Add the reserved marinade, and cook for 1-2 minutes.
• Serve with rice, and sauteed Asian vegetables.
• *Wealso use this marinade for chicken for the BBQ.

ASIAN-STYLE PORK AND NOODLES

Steps:

• In a small bowl, stir together orange juice, hoisin sauce, vinegar, ketchup, and 3/4 teaspoon salt; set sauce aside. Cut off tops 1 to 2 inches below florets. Trim broccoli and discard tough ends of stalks, then peel and thinly slice crosswise. Separate broccoli heads into florets.
• In a large pot of boiling salted water, cook noodles until al dente according to package directions, adding broccoli (stalks and florets) and peas during last minute of cooking. Drain; transfer to a large bowl.
• In a large skillet, heat oil over medium heat. Dredge pork in cornstarch, shaking off excess. Saute pork until lightly browned and cooked through, tossing frequently, about 3 minutes. Pour in reserved sauce, and bring to a boil. Add to bowl with noodles; toss to combine.

CRISPY NOODLE CAKE WITH BARBECUED PORK

Steps:

• Stir cornstarch and 1 tablespoon cold water in small bowl to blend. Mix in soy sauce, sugar, and sesame oil.
• Blanch bean sprouts in large pot of boiling salted water 10 seconds. Using large slotted skimmer or sieve, transfer sprouts to colander. Rinse under cold water to cool quickly. Add noodles to same pot of boiling water and cook until just tender but still firm to bite, about 5 minutes. Drain well; rinse with cold water and drain again, tossing to release as much water as possible.
• Heat 1 tablespoon peanut oil in heavy large wok or skillet over medium-high heat. Add ginger, garlic, and minced green onions. Sauté 1 minute. Add carrots, snow peas, and pork. Stir-fry until carrots are just crisp-tender, about 2 minutes. Mix in bean sprouts, noodles, and green onion tops. Stir-fry 1 minute. Stir cornstarch mixture to reblend and add to wok. Cook until sauce thickens, stirring often, about 2 minutes. Season with salt and pepper. Transfer noodle mixture to large bowl and cool. (Can be made 2 hours ahead. Let stand at room temperature.)
• Heat 2 tablespoons peanut oil in heavy large nonstick skillet over medium heat. Add noodle mixture. Cook until bottom of noodle cake is brown and crusty, occasionally pressing to compact and shaking pan to prevent sticking, about 5 minutes. Turn cake out onto rimless baking sheet, browned side up. Add remaining 1 tablespoon oil to skillet and heat. Slide noodle cake back into skillet, browned side up. Cook until bottom is brown and crusty, about 6 minutes. Slide noodle cake out onto platter. Cut into wedges and serve.
• *Thin, spaghetti-like noodles, available at Asian markets and in the Asian foods section of many supermarkets.