Scallion Noodles With Ground Pork Recipes

HOT SESAME NOODLES WITH SCALLIONS AND PORK

Steps:

• Whisk ginger, garlic, tahini, soy sauce, mirin, vinegar, and ¼ cup sesame oil in a medium bowl until smooth; set sauce aside.
• Heat vegetable oil in a large skillet over high. Break up meat into pieces with your hands and scatter in an even layer across skillet. Cook, undisturbed, until well browned underneath, about 5 minutes; season with 1/2 tsp. salt. Continue to cook, breaking up with a wooden spoon or spatula, until cooked through, about 2 minutes. Add carrots and white and pale green scallion parts; season with 1/2 tsp. salt. Cook, stirring constantly, until combined and warmed through, about 1 minute.
• Meanwhile, place noodles in a large pot of boiling salted water. Immediately remove pot from heat and let noodles sit until tender, 5-10 minutes, depending on their shape. Drain and transfer to a large bowl
• Pour reserved sauce and 1/2 cup hot water into skillet and reduce heat to medium. Cook, stirring constantly, just until sauce starts to bubble and is smooth, about 1 minute. Pour over noodles in bowl and toss to coat, adding more hot water if needed to loosen sauce.
• Divide noodle mixture among bowls. Top with sliced scallion greens, sesame seeds, and/or seaweed, if desired. Drizzle with sesame oil before serving.

SCALLION NOODLES WITH PORK

Steps:

• In a pot of water, cook noodles but remove and drain while they still have a bit of chew to them. This type of noodle cooks very fast so stay with them. Immediately rinse under cold water and hold until the end of the recipe.
• Prepare all ingredients, cut and measured, before beginning.
• In a heavy steel wok (not nonstick), place 1/3 cup of the oil and bring heat to medium high.
• Once shimmering hot, add scallion whites and cook until brown and charred, about 5-7 minutes. Use a slotted spoon and remove to a bowl.
• Add half the scallion greens and again cook until brown and charred, about 4-6 minutes. Use a slotted spoon and remove to the same bowl. Save rest of greens for garnish.
• The whites and greens will cook down to almost nothing but will impart a great deal of flavor into the oil.
• Add the ginger, garlic, jalapeno and carrot and cook for about three minutes until starting to brown. Add to the same bowl.
• Add the remaining two tablespoons of oil and raise the heat to high.
• Once hot, add the pork and cook to remove pink, but continue to cook until the liquid evaporates and the meat starts to brown. Keep scraping the bottom. Eventually the pieces will stop sticking and begin to char and brown. The whole process for the pork is 10-15 minutes depending on how hot your wok can get. You want the pork to be heavily browned.
• Lower heat to medium and add the sugar and soy, scraping up any bits from the bottom.
• Add the bowl of cooked vegetables and the rinsed noodles (if the noodles are stuck together, rinse again before adding) and toss to heat through.
• Remove from heat and serve with the remaining scallion tops (sliced or chopped).

GINGER-SCALLION RAMEN NOODLES

Steps:

• Whisk soy sauce, chicken broth, rice vinegar, cornstarch, ginger, honey, and garlic together in a small bowl; set aside.
• Bring a pot of lightly salted water to a boil. Cook ramen noodles in the boiling water, stirring occasionally, until tender, about 3 minutes. Drain, reserving 1 cup of cooking water.
• Heat sesame oil in a large skillet or wok over medium heat. Add scallions and carrots to the hot skillet and quickly stir-fry until soft, about 1 minute. Reduce heat to medium-low, pour in sauce, and cook until sauce starts to thicken, about 2 minutes. Stir in drained ramen noodles, separating and tossing them with tongs until coated. Add reserved cooking water a little at a time until you reach your desired consistency.

SPICY SICHUAN NOODLES WITH GROUND PORK

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.

SPICY RICE NOODLES WITH GROUND PORK AND SCALLIONS RECIPE BY TASTY

Steps:

• Place the noodles in a large bowl and add boiling water to cover. Use tongs to separate the noodles to prevent clumping, then let sit for 5 minutes to soften. Reserve ¼ cup of the noodle soaking water and drain the noodles.
• Meanwhile, heat the sesame oil in a wok or large skillet over high heat. Add the pork and minced scallions, season with salt and pepper, and cook, stirring to break up the pork with a wooden spoon, until browned, 6-8 minutes.
• Add the noodles, reserved soaking water, and the chile-garlic paste to the wok and stir until the noodles are evenly coated in the sauce.
• Transfer the noodles and sauce to serving bowls and top with the sliced scallion greens. Serve with more sesame oil and chile-garlic paste alongside.
• Enjoy!

SCALLION NOODLES WITH GROUND PORK

Steps:

• Heat water for the pasta. As it heats, cut the scallions into 2-3" slivers, separating the whites and greens.
• Cook the noodles, drain, and rinse with cold water until cool.
• In a large skillet or wok, heat the oil to shimmering. Add and cook the scallion whites until golden brown, 5-7 minutes. Add 1/2 of the greens and cook until well browned and crisping, 5-8 minutes longer. Remove scallions but not the oil, and reserve in a bowl.
• Add the pork, breaking it up into small pieces,stirring infrequently until well browned and crisp, 5-7 minutes. Add the soy sauce and sugar, bring to a simmer, and scrape uo anything that has stuck to the pan/wok.
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• Reduce to low, add the bok choy, if using, and the noodles and fried scallions. Toss to combine and reheat the noodles. Remove from heat and add the reserved fresh scallions and salt, if needed (I didn't).
• Serve in individual bowls, topped with a few chile slices, if desired.