10minuteporklomein Recipes

Steps:

• Bring a large pot of lightly salted water to a boil; cook the linguine at a boil until tender yet firm to the bite, 8 to 9 minutes; drain.
• Whisk soy sauce, vinegar, cornstarch, sugar, and sesame oil together in a small bowl.
• Heat canola oil in a large skillet over medium-high heat; cook and stir snap peas and onion in the hot oil until onion is softened, about 2 minutes. Add pork, mushrooms, red bell pepper, 1 clove garlic, and ginger; cook until pork is no longer pink, about 2 minutes.
• Mix 2 cloves garlic into the pork mixture; cook for 1 minute. Pour soy sauce mixture over pork mixture; cook and stir until sauce thickens, about 1 minute. Remove skillet from heat. Add linguine to the mixture; toss to coat. Sprinkle with green onions.

Steps:

• Heat skillet or wok over med-high heat; add oil and rotate skillet to coat.
• Add pork and stir fry 5 min or until no longer pink.
• Gently break apart noodles; add to skillet along with water, seasoning packet, and remaining ingredients.
• Heat to boiling; boil 3-4 minutes, stirring occasionally until noodles are softened.
• Diet exchanges: 2 starch, 3 lean meat, 1/2 fat.

Steps:

• Bring a large pot of water to a boil. Add the noodles and cook for 2 minutes less than the label directs. Drain.
• Meanwhile, heat 1 tablespoon of the sesame oil in a wok or large nonstick skillet over a high heat. Add the pork and cook, stirring occasionally, until cooked through, 3 to 4 minutes. Remove the pork to a plate and set aside.
• Add the remaining sesame oil to the wok. Add the cabbage, bell peppers, snow peas, garlic powder, chile paste and half of the scallions; cook, tossing every 20 seconds, until the vegetables are crisp-tender, 2 to 3 minutes total.
• Meanwhile, whisk together the soy sauce, stock and cornstarch in a small bowl. Add to the wok and stir until the mixture boils and thickens.
• Return the pork to the wok, add the noodles and toss with the vegetables and the sauce. Garnish with the sesame seeds and remaining scallions.

Steps:

• Mix spaghetti with the soy sauce, brown sugar, vegetable oil and oyster sauce making sure to mix it well.
• Spray a large cookie sheet with Pam spray and cover the pan with a layer of the spaghetti and bake in a 350 degree oven for 30 minutes turning the spaghetti every 10 minutes until it "drys out", you will see the difference. Continue until all the pasta has been dryed out.
• Stir fry the pork loin that has been sliced into strips in vegetable oil,.
• remove and set aside. Use your favorite teriyaki recipe for the pork.
• Stir fry the onion and mushrooms in vegetable oil along with the garlic and ginger paste available in the Asian dept. of grocery store until soft.
• Add the rest of the vegetables mixing well and cook for about 2 minutes.
• Add vegetables and pork to spaghetti mix and mix together well making sure everything is evenly distributed.
• Great for OAMC.
• Enjoy.

Steps:

• Cook noodles in plenty of boiling water; when al dente, drain and toss with sesame oil, set aside.
• Combine sauce ingredients, set aside.
• Heat wok, add oil.
• Add ginger stir fry until fragrant (about 10 seconds).
• Add bok choy, bean sprouts and pork, stir fry 2 minutes.
• Then add broth.
• When broth is hot, add noodles, cover and cook 2 minutes.
• Add sauce, stir well and serve.

Steps:

• 1. Bring a medium pot of water to a boil. Add the noodles and cook according to the package instructions until al dente, or the minimum amount of time suggested by the package. Drain the noodles, rinse under cold water, and drain again, shaking well to remove excess water. Return the noodles to the pot, toss with the sesame oil until the noodles are well coated, and set aside.
• 2. Prepare the sauce: In a small bowl, combine the soy sauce, oyster sauce, rice wine, and honey. Set aside.
• 3. Heat a wok or large skillet over high heat until a bead of water sizzles and evaporates on contact. Add the peanut oil and swirl to coat the bottom. Add the garlic, ginger, and scallions and stir-fry until aromatic, about 30 seconds. Add the mushrooms and cook until softened, 1 to 2 minutes.
• 4. Add the noodles and pork. Pour in the sauce mixture and toss with tongs or chopsticks until the noodles and pork are heated through and well coated with sauce. Transfer to a platter and serve.

Steps:

• In a large skillet cook pork, mushrooms, carrot, sweet pepper, and garlic until meat is brown and vegetables are tender.
• Drain off fat.
• Stir cornstarch into meat mixture.
• Stir in broth, soy sauce, gingerroot, crushed red pepper, and curry powder.
• Cook and stir until thickened and bubbly.
• Cook and stir for two minutes more.
• Stir in cooked pasta, bean sprouts, and 1/2 cup green onions; heat through.

Steps:

• Trim fat from pork. Cut pork with grain into 2x1-inch strips; cut strips across grain into 1/8-inch slices (pork is easier to cut if partially frozen, about 1 1/2 hours). Remove strings from pea pods.
• In 3-quart saucepan, heat 2 quarts water to boiling. Add pea pods, carrots and linguine; heat to boiling. Boil 2 to 3 minutes or just until linguine is tender; drain.
• In small bowl, mix broth, soy sauce, cornstarch, sugar, gingerroot and garlic.
• In 12-inch nonstick skillet or wok, heat oil over medium-high heat. Add pork and onion; stir-fry about 2 minutes or until pork is no longer pink. Stir broth mixture; stir into pork mixture. Stir in pea pods, carrots and linguine. Cook 2 minutes, stirring occasionally. Sprinkle with sesame seed.

Steps:

• Cut pork into thin strips, and then into pieces. Mix with meat marinade for 30 minutes.
• Slice mushrooms, bamboo shoots, red pepper and zucchini into thin strips. Mix sauce.
• Parboil noodles for 3 minutes. Rinse and drain.
• Bring another pot of water to boil, and keep hot.
• Heat 2 T. oil in wok. Stir fry all vegetables together for 2-3 minutes.
• Sprinkle on a little salt and 1 teaspoons of sugar. Set aside.
• Add 2 T. oil, and stir fry pork until done.
• Add sauce mixture. Stir until thickened.
• Add the vegetables. Stir until well mixed.
• Put noodles into hot pot of water for 10-15 seconds, just to heat. Drain.
• Put back in pot, and add seasonings to noodles .
• Serve meat and vegetables over noodles.

Steps:

• Cook noodles, according to package instructions; drain. In a large skillet or wok, heat 3 teaspoons vegetable oil over medium-high. Add garlic and ginger and cook, stirring, until fragrant and golden, about 1 minute. Add 1 teaspoon vegetable oil and mushrooms and cook, stirring constantly, until beginning to soften, 4 minutes. Add bell pepper and cook until crisp-tender, 3 minutes. Add snow peas and cook until crisp and bright green, 2 minutes. Add noodles, pork, and soy sauce and cook, stirring constantly, until noodles are coated with sauce and pork is warmed through, 2 minutes. Drizzle with sesame oil before serving.

Steps:

• In a large skillet coated with cooking spray, cook pork, carrots, onion and garlic over medium heat until pork is no longer pink; drain. , Break noodles into skillet, stir in seasoning packets. Stir in water and peas. Bring to a boil; reduce heat and simmer for about 6-8 minutes or until noodles and vegetables are tender, stirring several times. Add romaine; heat and stir until wilted.