Glazed Pork Noodle Recipes

Steps:

• Heat the oil in a large, deep skillet set over medium-high heat. Season the pork with 1/4 teaspoon (1 mL) each salt and pepper. Add to the skillet and brown all over; transfer to a bowl.
• Reduce the heat to medium. Add the onion, carrot, apple, rosemary and remaining salt and pepper; cook, stirring often, until tender. Whisk the cider with the broth, mustard and cornstarch. Stir into the skillet. Bring to a boil and reduce the heat to medium-low. Return the pork to the skillet. Simmer, stirring occasionally, for 10 minutes or until cooked through. Stir in the spinach and vinegar; remove from the heat.
• Meanwhile, prepare the noodles according to package directions. Arrange the noodles in a serving dish. Spoon the pork mixture over to serve.

Steps:

• For the vermicelli noodles: In a medium pan, bring 2 quarts water to a boil. Add in the rice vermicelli noodle and stir to separate, then turn off and let it sit for 8 to 10 minutes.
• Drain in a basket and rinse with cold water, separating the noodles so they don't stick together.
• For the glazed pork: In a medium bowl, add the pork, onion head, yellow onion, fish sauce, sugar, black pepper and 6 ounces of the vegetable oil, and toss together. Let it sit in the fridge for about 2 hours.
• Heat the pan over high heat and add the remaining 3 ounces vegetable oil. When the oil is nearly smoking, add the batches of pork and pan sear until medium golden brown, then turn the heat down to medium low, flip the pork over and let it simmer for 30 minutes.
• For the chili-lime fish vinaigrette: In a small bowl, combine the fish sauce, sugar, white vinegar, lime juice, chili and 1 cup hot water and stir until the sugar dissolves. Let it sit for 20 minutes before serving.
• Line 4 bowls with some chopped romaine lettuce, bean sprouts and sliced cucumber. Top with the cooked rice vermicelli noodle.
• Place the cooked glazed pork on top of the noodle bowl and add the pickled carrots, daikon and crispy shallots. Drizzle the vinaigrette over the bowl and mix before serving.

Steps:

• In a resealable plastic bag, combine 2 tablespoons of soy sauce, ginger and garlic; add pork. Seal bag and turn to coat; refrigerate for 30 minutes. Cook pasta according to package directions; drain., In a large nonstick skillet or wok, stir-fry pork in 2 teaspoons oil for 3 minutes. Remove and keep warm. sTir-fry the cabbage, onions and carrots in remaining oil for 2-4 minutes or until crisp-tender. Add the wine or broth, sugar, red pepper flakes and remaining soy sauce. Cook over medium-high heat for 1 minute. Add spaghetti and pork; toss to coat.

Steps:

• Place the pork in the freezer about 10 minutes to make it easier to slice. Soak the noodles in very hot water until just tender, about 10 minutes; drain. Snip the noodles with scissors into shorter lengths. Cut the frozen pork crosswise into 1/4-inch-wide strips.
• Puree the cilantro, lime zest and juice, ginger, garlic, jalapenos, shallots, fish sauce, brown sugar and 1 tablespoon water in a food processor until smooth, scraping down the processor as needed.
• Heat 3 tablespoons peanut oil in a large skillet over high heat. Add half the cilantro mixture and stir-fry 1 minute. Add the pork and stir-fry until no longer pink, 2 to 3 minutes. Transfer the pork with a slotted spoon to a plate. Add the remaining 1 tablespoon peanut oil to the skillet; add the green beans and stir-fry until tender, 4 to 5 minutes. Add the noodles, pork and 2 tablespoons of the remaining cilantro mixture. Cook, tossing with tongs, until heated through, about 2 minutes. Stir in the remaining cilantro mixture to taste.

Steps:

• Heat peanut oil in a large skillet over medium-high heat. Season both sides of pork with salt and black pepper. Add pork to the skillet and cook 2 minutes per side, until golden brown.
• In a medium bowl, using a spoon, combine orange marmalade, broth, soy sauce, and sesame oil. Mix well and add to the pork in the pan. Bring to a simmer for 5 minutes, or until pork is cooked through and sauce thickens and reduces. Arrange noodles on a serving platter. Top with pork chops and sauce. Garnish with scallions just before serving.

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.

Steps:

• Mix the five-spice powder, honey and enough orange juice to loosen, then smear over the chops. Leave to marinate for 10 mins.
• Heat grill to medium, then grill the chops for 4-5 mins on each side, basting with any leftover glaze, until cooked through.
• Steam the heads of bok choi for 2 mins until wilted. Serve with the pork chops, drizzled with any juices and glaze from the grill pan.

Steps:

• In a large shallow dish, combine jalapeno, lime juice, fish sauce and brown sugar. Add pork; turn to coat. Refrigerate, covered, 3 hours or overnight., Drain pork, discarding marinade. On a lightly oiled grill rack, grill pork, covered, over medium heat 1-2 minutes on each side or until a thermometer reads 145°., Cook rice noodles according to package directions. Drain and rinse in cold water; drain well. In a small bowl, whisk dressing ingredients. Divide rice noodles among 6 serving bowls. Arrange vegetables, pork and herbs over noodles; drizzle with dressing and toss to combine.