Hot N Spicy Pork Noodles Recipes

Steps:

• Combine curry paste and lemon juice in a small dish and add the pork and turn to coat.
• Cover and set aside for 10 minutes to marinate.
• Meanwhile, cook the noodles in a medium saucepan of boiling water for 3-4 minutes or until just tender and then drain well and then rinse under cold water and then set aside.
• Heat oil in a large wok on medium high and add pork and stir fry for 2 minutes or until just cooked and then transfer to a plate and set aside.
• Add garlic and ginger and stir fry for 1 minute and then add the vegetables and water and toss to combine.
• Cover and cook for 2-3 minutes or until the vegetables are just tender.
• Add the noodles, pork and any juices to the wok and stir fry for 2 minutes or until heated through.
• Divide between bowls and top with the coriander to serve and accompany with lemon wedges.
• VARIATION - replace vindaloo curry paste with tandoori and the pork with skinless chicken breast fillet.

Steps:

• In a large skillet, saute 1/4 cup onions and ginger in canola oil until tender. Add garlic; cook 1 minute longer. Add pork; cook until juices run clear. Drain. , Stir in the water chestnuts, soy sauce, sesame oil and pepper flakes. Add noodles and water. Bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until noodles are tender. Sprinkle with remaining onions.

Steps:

• Bring a large pot of water to a boil. Add the noodles and cook as the label directs. Drain and toss with 2 teaspoons vegetable oil.
• Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the pork and 2 teaspoons ginger; cook, breaking up the meat with a wooden spoon, until lightly browned, about 3 minutes. Add the chicken broth, pickles and 2 tablespoons each pickle brine and soy sauce and cook, scraping up any browned bits, until the liquid evaporates, about 4 minutes.
• Meanwhile, puree 3 tablespoons toasted sesame seeds in a blender until finely ground, about 15 seconds. Add the remaining 3 tablespoons vegetable oil and puree until smooth. Add 1/4 cup water, the chili-garlic sauce, brown sugar and the remaining 1/4 cup soy sauce, 2 tablespoons pickle brine and 1 teaspoon ginger; puree until combined.
• Top each serving of noodles with the sesame dressing, pork, cucumbers and tomatoes. Sprinkle with the remaining 1 tablespoon sesame seeds.

Steps:

• Over a high heat, bring a pan of water to the boil (for the noodles). Chop the onions into chunky lengths. Heat the oil in a wok, tip in the broccoli and stir fry for 2 minutes until it starts to soften
• Tip the noodles into the boiling water and boil for 4 minutes until softened. Meanwhile, add the pork strips to the wok and fry until the meat changes colour. Add the onions and mushrooms and cook for a minute or so until the mushrooms start to soften.
• Stir in the sauce until everything is well coated. Drain the noodles and toss into the wok with the beansprouts and cashews. Heat until the beansprouts start to soften slightly then serve.

Steps:

• 1. Whisk together soy, balsamic vinegar and sriracha and set aside
• 2. In large sauté pan, heat 2 tsp oil on med-high heat until hot.
• 3. Add ground pork; cooke 5-7 mins or until browned breaking up with back of spoon.
• 4. Just before pork is cooked through, add about 1/2 of sauce so it can soak into meat.
• 5. Cook noodles in large pot boiling water according to package instructions.
• 6. Throw spinach in with meat mixture and toss over med heat until leaves are wilted.
• 7. Drain noodles and throw in with meat and spinach, add a little more sauce and toss together until well combined.
• 8. Serve with additional sauce on the side.

Steps:

• Bring 6 quarts water to a boil in a large stockpot for the noodles.
• Meanwhile, toss the pork with 1 tablespoon of the soy sauce, rice wine, and a pinch of pepper to combine and set aside. In a separate bowl, whisk the remaining 2 tablespoons soy sauce, oyster sauce, sesame paste, vinegar, and a pinch of pepper together until smooth, then whisk in the broth; set aside.
• Heat the vegetable oil in a 12-inch skillet over high heat until shimmering. Add the pork mixture and cook, breaking up the meat with a wooden spoon, until the pork is in small, well-browned bits, about 5 minutes. Stir in the garlic, ginger, and pepper flakes and cook until fragrant, about 30 seconds. Stir in the broth mixture, bring to a boil, then reduce to a simmer over medium-low heat and cook until slightly thickened, about 3 minutes. Off the heat, stir in the sesame oil; cover and set aside.
• While the sauce simmers, stir the noodles into the boiling water and cook, stirring constantly, until the noodles are tender, about 4 minutes for fresh noodles or 10 minutes for dried linguine. Drain the noodles, divide them among individual bowls, then ladle a portion of the sauce over the top. Sprinkle with the scallions, the bean sprouts and ground Szechuan peppercorns, if using, and serve.