Asian Stir Fry Pork And Noodles Recipes

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PORK AND NOODLE STIR-FRY

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 11



Pork and Noodle Stir-Fry image

Steps:

  • Cook the noodles as the label directs, then drain and rinse under cold water. Meanwhile, toss the pork with 1/4 teaspoon salt, pepper to taste and 2 tablespoons cornstarch in a bowl. Whisk the chicken broth and the remaining 1 tablespoon cornstarch in another bowl.
  • Heat a large nonstick skillet over high heat. Add 1 teaspoon vegetable oil, then add the pork and stir-fry until lightly browned, about 5 minutes; transfer to a bowl. Add the remaining 3 teaspoons vegetable oil to the pan, then add the scallion whites, ginger and garlic; reduce the heat to medium and cook, stirring occasionally, 2 minutes. Stir in the vegetables and 3 tablespoons water and cook, stirring occasionally, until the vegetables are crisp-tender, about 4 minutes. Add the broth mixture to the pan and bring to a boil; cook, stirring occasionally, until slightly thickened, about 5 minutes.
  • Return the pork to the skillet along with the noodles, lime zest and 1/4 teaspoon salt and stir to heat through. Stir in the scallion greens. Divide among bowls and serve with lime wedges.

8 ounces rice noodles
1 pork tenderloin (about 3/4 pound), cut into 1/4-inch-thick strips
Kosher salt and freshly ground pepper
3 tablespoons cornstarch
2 cups fat-free low-sodium chicken broth
4 teaspoons vegetable oil
4 scallions, sliced (white and green parts separated)
1 2-inch piece ginger, peeled and minced
2 cloves garlic, minced
3 cups precut stir-fry vegetables (about 9 ounces)
Grated zest of 1 lime, plus wedges for serving

PORK AND NOODLE STIR-FRY

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12



Pork and Noodle Stir-Fry image

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

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

CHINESE PORK 'N' NOODLES

I based the recipe for these noodles on a similar dish I found in a magazine. I changed a few things around and my husband and I loved it. It's just as good when the pork is replaced with seafood.-Jennifer Enzer of Manchester, Michigan

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 11



Chinese Pork 'n' Noodles image

Steps:

  • Cook pasta according to package directions. Meanwhile, in a small bowl, combine the hoisin sauce, soy sauce and sesame oil; set aside. , In a large nonstick skillet or wok, stir-fry pork in 2 teaspoons canola oil for 3 minutes or until no longer pink. Remove and keep warm. In the same skillet, stir-fry the red pepper, peas and onion in remaining oil for 3 minutes. Add cabbage; stir-fry 2 minutes longer or until vegetables are crisp-tender. , Stir reserved hoisin sauce mixture and stir into skillet. Return pork to the pan; heat through. Drain pasta and add to skillet; toss to coat. Sprinkle each serving with 1 tablespoon cilantro.

Nutrition Facts : Calories 398 calories, Fat 11g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 550mg sodium, Carbohydrate 43g carbohydrate (4g sugars, Fiber 3g fiber), Protein 30g protein. Diabetic Exchanges

6 ounces uncooked angel hair pasta
3 tablespoons hoisin sauce
2 tablespoons reduced-sodium soy sauce
2 teaspoons sesame oil
1 pork tenderloin (1 pound), halved and thinly sliced
3 teaspoons canola oil, divided
3/4 cup julienned sweet red pepper
3/4 cup halved fresh snow peas
1/2 cup sliced onion
1 cup sliced cabbage
1/4 cup minced fresh cilantro

ASIAN-STYLE PORK AND VEGETABLE NOODLES

Look for many of these ingredients on the Asian food aisle of your supermarket.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 16



Asian-Style Pork and Vegetable Noodles image

Steps:

  • Put a large pot of water on to boil for pasta.
  • Place sweet hot mustard in a bowl. Whisk in Tamari sauce. Add stock and sesame oil to the broth and soy. Set aside.
  • Slice the pork chop very thinly against the grain.
  • When water for pasta boils, heat a large nonstick skillet over medium high to high heat. To the skillet, add 2 tablespoons vegetable oil, 2 turns of the pan in a slow stream. Add crushed pepper flakes to the oil, then the thinly sliced pork. Season pork with salt and pepper. Cook pork 2 minutes to caramelize the meat, then turn and stir-fry. Add salt to pasta water, then carrots. Blanch carrots for a minute, then remove with a slotted spoon. Add fresh linguini to boiling water. Transfer carrots to pork stir-fry. Add mushrooms, ginger, red bell pepper, scallions and bean sprouts. Toss and stir-fry veggies with pork for 2 minutes. Cook pasta to al dente. Drain and add to the pork and veggies. Pour Tamari and broth mixture over the noodles and pork. Toss and allow the noodles to completely soak up the liquids, a minute or so. Remove from heat. Serve large bowls of noodles, pork and veggies with a garnish of toasted sesame seeds or black sesame seeds. Break out the chopsticks!

1 rounded tablespoon sweet-hot mustard
1/4 cup tamari, dark, sweet soy sauce, eyeball the amount
1/2 cup vegetable or chicken stock, or about half of one 14 ounce container
2 teaspoons toasted sesame oil, from Asian foods aisle, a serious drizzle
2 boneless center-cut pork loin chop, 8 ounces each
2 tablespoons vegetable oil, 2 turns of the pan
1/2 to 1 teaspoon crushed red pepper flakes
Salt and black pepper
1 carrot, cut into matchsticks
1 package (16 ounces) fresh linguini
12 to 16 shiitake mushrooms, thinly sliced
3 inches fresh ginger root, finely chopped or grated
1 red bell pepper, seeded and sliced
5 scallions, thinly sliced on an angle
2 cups fresh bean spouts, 4 handfuls
3 tablespoons toasted sesame seeds or black sesame seeds, for garnish

ASIAN-STYLE PORK STIR-FRY

Categories     Bean     Pork     Stir-Fry     Low Fat     Kid-Friendly     Summer     Healthy     Bon Appétit     Small Plates

Yield Makes 4 servings

Number Of Ingredients 12



Asian-Style Pork Stir-Fry image

Steps:

  • Mix first 4 ingredients in 13 x 9 x 2-inch glass baking dish. Add pork tenderloin halves and turn to coat. Cover and let stand at room temperature 1 hour or refrigerate up to 4 hours.
  • Cook beans in large pot of boiling salted water until just crisp-tender. Drain.
  • Heat large nonstick skillet over medium heat. Add pork, reserving marinade in dish. Cook until pork is deep brown and thermometer inserted into center of pork registers 155°F., turning often, about 9 minutes. Transfer pork to platter; let stand 10 minutes. Cut pork into 1/3-inch-thick slices. Wipe skillet clean.
  • Whisk orange juice, vinegar, cornstarch and reserved marinade in small bowl. Heat oil in same skillet over high heat. Add green beans and sauté until beginning to brown, about 2 minutes. Add orange peel, garlic, pork slices and orange juice mixture. Stir until sauce boils, thickens slightly and coats bean-pork mixture, about 1 minute. Season with salt and pepper. Transfer to bowl and serve.

2 tablespoons soy sauce
2 tablespoons honey
1 tablespoon minced peeled ginger
1/4 teaspoon dried crushed red pepper
1 12-ounce pork tenderloin, fat trimmed, halved lengthwise
1 pound green beans, trimmed
1/3 cup orange juice
1 teaspoon rice vinegar
1 teaspoon cornstarch
2 teaspoons peanut oil
1 teaspoon grated orange peel
1 garlic clove, minced

PORK NOODLE STIR-FRY

Whip up this filling pork noodle stir-fry for a quick and easy midweek meal. It takes just 30 minutes to make, so is great for busy evenings

Provided by Cassie Best

Categories     Dinner, Main course, Supper

Time 30m

Number Of Ingredients 9



Pork noodle stir-fry image

Steps:

  • Heat the oil in a wok or frying pan. Add the mince, break it up with a spoon and fry over a high heat for about 8 mins until browning. While the meat cooks, boil a kettle, then pour the hot water over the noodles. Set aside for 5-10 mins to soften.
  • Add the ginger, garlic and veg to the pan and stir-fry for 2-3 mins. Mix 1 tbsp soy sauce with the cornflour to make a paste. Add the remaining soy sauce, the chilli sauce and 2 tbsp water. Drain the noodles and add to the pan with the sauce. Cook until the sauce coats the noodles, adding a splash of water if needed, then serve.

Nutrition Facts : Calories 599 calories, Fat 19 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 11 grams sugar, Fiber 5 grams fiber, Protein 31 grams protein, Sodium 4.2 milligram of sodium

3 tbsp sesame oil
350g lean pork mince
350g egg noodles
thumb-sized piece ginger, peeled and chopped, or 1½ tbsp ginger purée
3 garlic cloves, crushed, or 1 tbsp garlic purée
320g stir-fry veg (we used 2 x 160g bags of mangetout, baby sweetcorn, beansprouts, carrots and peppers)
4 tbsp low-salt soy sauce
2 tsp cornflour
4 tbsp sweet chilli sauce

STICKY SOY & HONEY PORK WITH ASIAN NOODLES

Serve lean pork tenderoin in a sweet Chinese five-spice stir-fry mix of egg noodles, sweetcorn, sugar snap peas and peppers

Provided by Lucy Netherton

Categories     Main course

Time 35m

Number Of Ingredients 10



Sticky soy & honey pork with Asian noodles image

Steps:

  • Heat oven to 200C/180C fan/gas 6. Mix together the soy, ketchup and honey with the five-spice. Put the pork tenderloin on a baking tray and brush with just under half the sauce. Roast in the oven for 10 mins, then brush with a little extra sauce and return to the oven for a further 15 mins.
  • Meanwhile, soak the noodles in boiling water until soft. Drain, reserving about 50ml of the water. Heat the sesame oil in a wok or large frying pan, add the corn and sugar snap peas, and stir-fry for 3 mins, adding the water to help the veg steam.
  • Add the stir-fry veg and half the spring onions, and cook for 3 mins more until wilted. Tip in the noodles and the rest of the sauce. Using tongs, mix everything to combine. Remove the pork, cut into slices and serve on top of the noodles. Scatter with remaining spring onions.

Nutrition Facts : Calories 384 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 17 grams sugar, Fiber 6 grams fiber, Protein 32 grams protein, Sodium 1.5 milligram of sodium

2 tbsp low-salt soy sauce
2 tbsp reduced salt and sugar ketchup
2 tbsp clear honey
1 tsp Chinese five-spice powder
500g piece pork tenderloin , visible fat trimmed
140g medium egg noodle
2 tsp sesame oil
175g pack baby sweetcorn & sugar snap peas, halved lengthways
320g pack mixed pepper stir-fry vegetable
small bunch spring onion , sliced

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



Asian Stir-Fry Pork and Noodles image

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

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

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