CRISPY PORK NOODLES
Steps:
- Make vinaigrette: In a bowl, combine peanut butter, soy sauce, chili oil, lime juice, honey and five-spice.
- Heat canola oil in a large cast-iron skillet on medium-high. Add pork and cook, breaking up into tiny pieces, 4 minutes. Then cook, without stirring, 3 minutes. Turn and cook, stirring often, until crispy and browned, 3 to 4 minutes more.
- Meanwhile, cook noodles per package directions. Drain, reserving 1/2 cup cooking liquid.
- Toss garlic, ginger and red chile in pan with pork and cook 2 minutes. Remove from heat.
- Whisk 1/4 cup reserved cooking liquid into bowl with vinaigrette, and toss in noodles to coat, adding more liquid as necessary. Then toss with tatsoi until beginning to wilt. Top with crispy pork and sprinkle with scallions and peanuts if desired.
Nutrition Facts : Calories 650 calories
SPICY PORK WITH NOODLES
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
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
RICE NOODLES WITH SPICY PORK AND HERBS
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
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
SPICY GINGER PORK NOODLES WITH BOK CHOY
Spicy, brawny and full of ginger and garlic, these pork noodles are a play on dumplings, but easier to make at home. If you don't have the black vinegar to sprinkle on top of the sliced ginger, you can simply leave it out. Or try substituting balsamic, which is a bit sweeter, but has similar caramel notes to play off the ginger's pungency.
Provided by Melissa Clark
Categories dinner, main course
Time 45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Trim bok choy and separate dark green tops from white stems; leave tops whole and thinly slice stems. Peel ginger and finely chop half of it. Slice remaining ginger into thin matchsticks.
- Bring a large pot of salted water to a boil. Add noodles and cook according to package instructions. Drain and run under cool water; drain again.
- Heat 1 tablespoon peanut oil in a large skillet over medium-high heat. Add pork and cook, breaking up with a fork, until golden and cooked through, about 10 minutes. Season with salt, 1 1/2 tablespoons soy sauce and 1/2 tablespoon rice wine vinegar. Use a slotted spoon to transfer meat to a bowl.
- Add remaining 1 tablespoon oil to skillet. Stir in half the scallions, the finely chopped ginger, the garlic and the chile. Cook until fragrant, about 1 minute. Add bok choy stems and a pinch of salt. Cook until bok choy is almost tender, about 2 minutes. Toss in leaves and return pork to skillet.
- Toss noodles, remaining 1/4 cup soy sauce and 1 1/2 tablespoons rice vinegar into the pan. Cook until just warmed through.
- Transfer to a large bowl and toss with remaining scallions, sesame seeds, sesame oil and herbs. In a small bowl, combine ginger matchsticks with just enough black vinegar to cover. Serve ginger mixture alongside noodles as a garnish.
Nutrition Facts : @context http, Calories 468, UnsaturatedFat 11 grams, Carbohydrate 53 grams, Fat 14 grams, Fiber 3 grams, Protein 31 grams, SaturatedFat 2 grams, Sodium 1394 milligrams, Sugar 2 grams, TransFat 0 grams
SPICY PORK NOODLES
I am trying to discover more diabetic friendly recipes with taste so I can get a better control of my condition. This one is from BH&G Australian Diabetic Living and fits the bill. For this dish I would more than likely use pork fillet (loin).
Provided by ImPat
Categories Curries
Time 25m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Combine curry paste and lemon juice in a small dish and add the pork and turn to coat.
- Cover and set aside for 10 minutes to marinate.
- Meanwhile, cook the noodles in a medium saucepan of boiling water for 3-4 minutes or until just tender and then drain well and then rinse under cold water and then set aside.
- Heat oil in a large wok on medium high and add pork and stir fry for 2 minutes or until just cooked and then transfer to a plate and set aside.
- Add garlic and ginger and stir fry for 1 minute and then add the vegetables and water and toss to combine.
- Cover and cook for 2-3 minutes or until the vegetables are just tender.
- Add the noodles, pork and any juices to the wok and stir fry for 2 minutes or until heated through.
- Divide between bowls and top with the coriander to serve and accompany with lemon wedges.
- VARIATION - replace vindaloo curry paste with tandoori and the pork with skinless chicken breast fillet.
SPICY PORK NOODLE BOWL
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil. Add the noodles and cook as the label directs. Drain and toss with 2 teaspoons vegetable oil.
- Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the pork and 2 teaspoons ginger; cook, breaking up the meat with a wooden spoon, until lightly browned, about 3 minutes. Add the chicken broth, pickles and 2 tablespoons each pickle brine and soy sauce and cook, scraping up any browned bits, until the liquid evaporates, about 4 minutes.
- Meanwhile, puree 3 tablespoons toasted sesame seeds in a blender until finely ground, about 15 seconds. Add the remaining 3 tablespoons vegetable oil and puree until smooth. Add 1/4 cup water, the chili-garlic sauce, brown sugar and the remaining 1/4 cup soy sauce, 2 tablespoons pickle brine and 1 teaspoon ginger; puree until combined.
- Top each serving of noodles with the sesame dressing, pork, cucumbers and tomatoes. Sprinkle with the remaining 1 tablespoon sesame seeds.
SPICY SICHUAN NOODLES WITH GROUND PORK
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
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.
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- Pour ¼ cup oil into the wok over medium heat and add the chilis. Let the peppers infuse the oil for 1 minute. Add the minced ginger and Sichuan peppercorn powder, if using, and fry for another minute.
- Add the minced garlic and cook for another 30 seconds. Then add the ground pork. Stir until just cooked through, breaking up any big chunks. Next, add 2 tablespoons Shaoxing wine, ½ teaspoon of sugar, ½ teaspoon white pepper, 1 tablespoon soy sauce, and ½ teaspoon sesame oil. Then add 2 heaping tablespoons of the black bean hot sauce. Stir and cook for a minute.
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Reviews 4Category Dinner, Main CourseServings 8Total Time 18 mins
- In a medium saucepan, boil water. Add noodles (not the flavor packet if included) and cook for 3 minutes. Drain the noodles and set them aside.
- In a large skillet over medium heat, heat oil until it sizzles. Add sliced pork and cook until just brown.
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