Stir Fried Pork And Greens With Noodles Recipes

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PORK AND NOODLE STIR-FRY



Pork and Noodle Stir-Fry image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

Kosher salt
1 8-ounce package dry thin Chinese noodles
1 tablespoon chili sesame oil, plus more for serving
4 teaspoons vegetable oil
1 pound ground pork
4 scallions, thinly sliced (white and green parts separated)
2 tablespoons grated fresh ginger
1/4 cup low-sodium soy sauce
2 tablespoons mirin
1 tablespoon rice vinegar
2 1/2 cups matchstick or shredded carrots (from a 10-ounce bag)
6 ounces snow peas, trimmed and halved on an angle

Steps:

  • Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs. Drain and rinse under cold water until cooled. Drain well and transfer to a large bowl. Toss with 2 teaspoons each chili sesame oil and vegetable oil.
  • Combine the pork with the scallion whites, ginger, 1 tablespoon soy sauce and the remaining 1 teaspoon chili sesame oil in a medium bowl. Combine the remaining 3 tablespoons soy sauce, the mirin, rice vinegar and 1 tablespoon water in a small bowl.
  • Heat the remaining 2 teaspoons vegetable oil in a large nonstick or cast-iron skillet over high heat. Add the pork mixture and cook, breaking up the meat with a wooden spoon, until browned, about 5 minutes; transfer to a large bowl, leaving any drippings in the skillet. Return the skillet to high heat and add the carrots and snow peas. Cook, stirring, until crisp-tender, about 3 minutes. Add the vegetables to the pork. Add the noodles to the skillet and cook, stirring, until warmed through, about 2 minutes. Add the soy sauce mixture and cook, stirring, until the noodles are coated.
  • Return the pork and vegetables to the skillet and toss to combine; season lightly with salt. Divide among bowls. Top with the scallion greens and serve with more chili sesame oil.

Nutrition Facts : Calories 620, Fat 29 grams, SaturatedFat 8 grams, Cholesterol 130 milligrams, Sodium 830 milligrams, Carbohydrate 56 grams, Fiber 6 grams, Protein 31 grams, Sugar 8 grams

STIR-FRIED PORK AND GREENS WITH NOODLES



Stir-Fried Pork and Greens With Noodles image

This Asian noodle dish is a simple combination of greens seasoned with ginger, garlic and pork. For a vegetarian version, you could substitute tofu for the pork.

Provided by Martha Rose Shulman

Categories     dinner, main course

Time 20m

Yield Serves four

Number Of Ingredients 10

1 large bunch or 2 smaller bunches greens, such as Swiss chard, beet greens, turnip greens or kale (about 1 1/2 pounds), stemmed and washed well in several changes of water
Salt to taste
8 ounces Japanese somen noodles, soba or wide rice vermicelli
1 teaspoon dark sesame oil
1/2 pound lean pork, cut in 1/4- by 2-inch strips
2 tablespoons vegetable, canola or peanut oil
2 large garlic cloves, minced or pressed
1 tablespoon minced or grated fresh ginger
2 tablespoons soy sauce
1/4 cup chicken stock or water

Steps:

  • Fill a large pot with water, and bring to a boil. Fill a bowl with ice water. When the water comes to a boil, salt generously and add the greens. Cook the greens 1 to 2 minutes, until just tender, and transfer with a slotted spoon or deep-fry skimmer to the ice water. Drain and squeeze out the water (you don't have to squeeze them completely dry). Chop coarsely.
  • Cook the noodles. Bring the water in the pot back to a boil, add the noodles, and stir to separate the strands. Add a couple of tablespoons cold water, just so the water doesn't boil over. Boil somen noodles for two minutes, rice vermicelli for five to seven minutes, until tender. Drain and rinse with cold water. Place in a bowl of cold water, then drain and toss with the sesame oil. Set aside.
  • Heat a large, heavy skillet or wok over high heat until hot enough to evaporate a drop of water on contact. Add 1 tablespoon of the oil, swirl to coat the pan, and reduce the heat to medium-high. Add the pork, and stir-fry for two to three minutes, until the meat is cooked through and there are no longer any traces of pink.
  • Add the remaining oil, ginger and garlic, and stir-fry until fragrant and beginning to color, about 20 to 30 seconds. Stir in the greens, noodles, soy sauce and stock or water. Stir together until heated through, and serve.

Nutrition Facts : @context http, Calories 399, UnsaturatedFat 8 grams, Carbohydrate 53 grams, Fat 12 grams, Fiber 3 grams, Protein 19 grams, SaturatedFat 3 grams, Sodium 896 milligrams, Sugar 2 grams

PORK STIR-FRY WITH NOODLE NESTS



Pork Stir-Fry with Noodle Nests image

If the presentation of this dish doesn't make you a fan, the taste will. A tender, flavorful pork and vegetable stir fry is served on beds of crispy noodle "nests." -Lorraine Caland, Shuniah, Ontario

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 23

2 tablespoons mirin (sweet rice wine)
1 tablespoon tamari soy sauce
1-1/2 teaspoons cornstarch
1 pound boneless pork loin chops, thinly sliced
10 ounces fresh or 6 ounces dried Chinese egg noodles
STIR-FRY:
1 cup chicken broth
1/2 cup oyster sauce
1/4 cup mirin (sweet rice wine)
2 tablespoons tamari soy sauce
1 tablespoon plus 1-1/2 teaspoons cornstarch
1 tablespoon minced fresh gingerroot
1 garlic clove, minced
2 tablespoons canola oil
1 small Chinese or napa cabbage, shredded
1 can (8-3/4 ounces) whole baby corn
1 can (8 ounces) sliced water chestnuts, drained
1 can (8 ounces) bamboo shoots, drained
1 cup sliced fresh mushrooms
2 celery ribs, sliced
2 shallots, chopped
2 cups fresh snow peas
Cooking spray

Steps:

  • In a large resealable plastic bag, combine the mirin, tamari and cornstarch. Add the pork; seal bag and turn to coat. Refrigerate for at least 1 hour., Cook noodles according to package directions; drain and rinse in cold water. Spread noodles over a paper towel-lined baking sheet; set aside., Drain and discard marinade from pork. In a small bowl, combine the broth, oyster sauce, mirin, tamari, cornstarch, ginger and garlic., In a large skillet or wok, stir-fry pork in oil for 2 minutes. Add the cabbage, corn, water chestnuts, bamboo shoots, mushrooms, celery and shallots; cook 4-6 minutes longer or until pork is no longer pink and vegetables are crisp-tender., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in snow peas; heat through., Meanwhile, arrange noodles into six nests on a greased baking sheet; spray tops with cooking spray. Broil 4-5 in. from the heat for 7-9 minutes or until tops are golden brown. Serve with stir-fry.

Nutrition Facts :

STIR-FRIED VEGETABLES WITH CHICKEN OR PORK



Stir-Fried Vegetables with Chicken or Pork image

I want to thank my Asian Friends at work for bringing some very tasty dishes to our potlucks and Cindy Ly for taking the time to write down the ingredients for me. This dish can be made with either chicken or pork.

Provided by Nishana Lee

Categories     World Cuisine Recipes     Asian

Time 40m

Yield 4

Number Of Ingredients 16

2 tablespoons vegetable oil
½ pound boneless skinless chicken breasts, cut into cubes
2 cloves garlic, chopped
2 tablespoons oyster sauce
1 cup chopped broccoli
1 cup sliced green bell pepper
1 cup sliced carrots
1 cup sliced napa cabbage
1 cup sliced celery
1 cup fresh bean sprouts
1 cup sliced zucchini
1 cup chopped green onions
1 teaspoon salt
½ cup water
2 tablespoons mushroom soy sauce
1 tablespoon cornstarch

Steps:

  • Heat oil in a wok or large heavy skillet. Add chicken or pork (see Cook's Note), garlic, and oyster sauce, and stir-fry for 10 minutes.
  • Stir in broccoli, green pepper, carrots, cabbage, celery, bean sprouts, zucchini, and green onions. Season with salt, and stir-fry for 6 to 8 minutes.
  • In a small bowl, mix together water, soy sauce and cornstarch. Stir into vegetables, and cook for 1 to 2 minutes, or until sauce is thickened.

Nutrition Facts : Calories 191.9 calories, Carbohydrate 14.7 g, Cholesterol 32.9 mg, Fat 8 g, Fiber 4.1 g, Protein 16.9 g, SaturatedFat 1.3 g, Sodium 1174.7 mg, Sugar 5.3 g

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

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

STIR-FRIED PORK AND SUGAR SNAPS WITH SOBA NOODLES



Stir-Fried Pork and Sugar Snaps With Soba Noodles image

Make and share this Stir-Fried Pork and Sugar Snaps With Soba Noodles recipe from Food.com.

Provided by The Perkins

Categories     < 60 Mins

Time 55m

Yield 2 serving(s)

Number Of Ingredients 13

3 1/2 tablespoons soy sauce
1 1/2 teaspoons cornstarch
1 1/2 teaspoons plus 1 tablespoon sesame oil
1/2 boneless center cut pork chops or 1/2 pork sirloin roast, cut across the grain into thin strips
fresh ground black pepper
2 tablespoons rice wine vinegar
1 1/2 teaspoons sugar
1 1/2 lbs sugar snap peas, string removed and cut in half on the diagonal
6 ounces soba noodles
1 bunch green onions with top, thinly sliced
1 tablespoon peanut oil
1 tablespoon fresh ginger, peeled and minced
1/4 teaspoon red pepper flakes

Steps:

  • 1. In a bowl, combine 1.5 tablespoons of the soy sauce and the cornstarch and stir to dissolve the cornstarch. Mix 1.5 teaspoons of the sesame oil. Add the pork and a generous amount of pepper and stir to coat. Let marinate for 15-30 minutes.
  • 2. Meanwhile, in a small bowl combine the remaining 2 tablespoons of soy sauce, remaining 1 tablespoons of sesame oil, the vinegar, and sugar and stir to dissolve the sugar. Set aside.
  • Bring a large pot 3/4 full of water to a boil. Add the sugar snap peas and cook until just tender crips, about 4 minutes. Using a slotted spoon, transfer peas to a bowl. Add the noodles to the boiling water and cook until just tender, stirring occasionally, about 4 minutes. Drain the noodles, and then return to the pot. Add 1/2 of the sauce to the noodles and stir to coat. Mix in the sugar snaps and all but 2 tablespoons of green onions. Cover to keep warm.
  • In a large nonstick frying pan over medium-high heat, warm the peanut oil. Add the ginger and pepper flakes and stir until fragrant, about 5 seconds. Add the pork and separate the pieces. Stir constantly just until the pork is cooked through, 2-3 minutes. Add the remaining sauce and stir until the sauce thickens, about 30 seconds. Immediately add the pork and sauce to the noodles, and then toss to coat. Divide the noodles between 2 warm plates. Sprinkle with the remaining green onions and serve right away.

Nutrition Facts : Calories 615.1, Fat 15.2, SaturatedFat 3.2, Cholesterol 26.5, Sodium 2457.1, Carbohydrate 99.3, Fiber 11.6, Sugar 9.1, Protein 32

MUSTARD GREENS WITH PORK, STIR-FRIED



Mustard Greens With Pork, Stir-Fried image

Provided by Moira Hodgson

Categories     dinner, main course

Time 30m

Yield 4 servings

Number Of Ingredients 12

1 1/2 pounds young mustard greens
3/4 pound boneless pork loin, partly frozen
1 tablespoon cornstarch
2 tablespoons dry sherry
1 teaspoon sugar
1 tablespoon oyster sauce
1 tablespoon soy sauce
2 tablespoons peanut or vegetable oil
1 tablespoon ginger root, minced
1 clove garlic, minced
3 scallions, white and green part, chopped
Coarse salt and freshly ground pepper to taste

Steps:

  • Leaving the greens tied in a bunch, cut off half an inch of stem and chop the greens into three-inch lengths, separating stems from leafy part. Slice the pork thin, then shred.
  • Combine the cornstarch, sherry and sugar and mix well. Add the oyster and soy sauces and set aside.
  • Heat the oil in a wok or skillet. Add the ginger, garlic and scallions and stir-fry for 30 seconds. Add the pork and stir-fry for one minute. Add the mustard green stems and stir-fry for one minute. Add the leaves and stir-fry for 30 seconds, then add the sauce. Stir-fry for a few more seconds until well mixed. Serve immediately.

Nutrition Facts : @context http, Calories 284, UnsaturatedFat 9 grams, Carbohydrate 14 grams, Fat 15 grams, Fiber 6 grams, Protein 24 grams, SaturatedFat 2 grams, Sodium 687 milligrams, Sugar 4 grams, TransFat 0 grams

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STIR-FRIED PORK WITH GREEN PEPPER AND TOPPED NOODLES RECIPE
3. Start the pan, fry the fragrant ginger and garlic, add the meat slices and fry until the color changes, then serve and set aside
From simplechinesefood.com


EASY NOODLES WITH PORK AND GREEN BEANS - SERVING DUMPLINGS
Bring a large pot of water (without salt) to a boil, add green beans and cook for 3 minutes. Remove with a slotted spoon and run under cold water. Set aside. In the same pot, cook the noodles according to the package instructions. Drain and run under cold water. In the meantime, heat oil in a large pan over low heat.
From servingdumplings.com


STIR-FRIED PORK WITH NOODLES - YOUR RECIPE BLOG
Stir the cornflour into the mixture. Cut the carrots into slim matchsticks and deseed and slice the peppers and pineapple. Heat the oil in a wok, add the garlic, ginger, chilli, spring onions, red onion, pineapple, peppers and carrots and stir-fry for 4 – 5 minutes. Add the mange tout and cook for 2 – 3 minutes, stir in sauce and cook for ...
From yourrecipeblog.com


STIR-FRIED RICE NOODLES WITH PORK RECIPE, HOW TO COOK STIR-FRIED …
Tips: 1. Put the rice noodles in the refrigerator for 1 hour. In this way, it is not easy to stick to the pan and it is not easy to break when stir-fry. 2. When cooking, the oil should be slightly more. The oil pan should be burnt hot enough and then to put the rice noodles, so that it …
From yumchinesefood.com


STIR-FRIED PORK WITH NOODLES - THYMEFORCOOKINGBLOG.COM
2014-05-21 Add green garlic, ginger and stir-fry another 2 minutes. Remove vegetables and set aside. Add pork and stir-fry 3 – 5 minutes, until nicely browned. Return vegetables to skillet, add pea pods, soy sauce, mirin, stock, cover and simmer 5 minutes. Add cherry tomatoes and heat through. Add cornstarch mixture and stir until thickened.
From thymeforcookingblog.com


ASIAN STIR-FRY PORK AND NOODLES RECIPE - FOOD.COM
Asian Stir-Fry Pork and Noodles Recipe - Food.com. 2 ratings · 33 minutes · Serves 4. Jasmine Torrey. 89 followers. Fried Noodles Recipe. Rice Noodles. Pork Strips. Asian Stir Fry. Water Chestnut. Duck Sauce. Fried Pork. Hoisin Sauce. Noodle Recipes. More information.... Ingredients. Meat. 1 lb Pork chop, boneless center cut. Produce. 1 Carrot. 2 tbsp Garlic, fresh. …
From pinterest.com


GROUND PORK & NOODLE STIR-FRY MEAL KIT DELIVERY | GOODFOOD
While the noodles boil, in the reserved pan of fond, heat a drizzle of oil on medium-high. Add the remaining garlic and sauté, 30 seconds to 1 minute, until fragrant. Add the sugar snap peas and 1 tbsp water (double for 4 portions); season with ½ the remaining spice blend and S&P.Sauté, stirring, 1 to 2 minutes, until beginning to soften.
From makegoodfood.ca


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