PORK AND NOODLE STIR-FRY
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
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
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
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
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
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
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
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
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
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 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
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
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
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
Provided by Moira Hodgson
Categories dinner, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
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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