Minced Pork Noodles Negi To Buta Niku No Itame Recipes

Steps:

• Heat the oil in a wok or large frying pan over high heat.
• Add the pork and chopped mushrooms.
• Stir-fry for 5 minutes before adding the spring onions.
• Add the sake and soy sauce to the work.
• Stir well, then serve over noodles or rice.

Steps:

• In a large non-stick skillet, cook the turkey, onions, mushrooms, green pepper, and garlic over medium heat until meat is no longer pink, drain.
• Transfer to a slow cooker, stir in tomatoes, tomato paste, tomato sauce, ketchup, broth, worcestershire sauce, brown sugar, cumin, and chili powder, and stir well.
• Cook on low 4-5 hours.
• Serve over cooked spaghetti.

Steps:

• Stir together the oyster, sweet chili and soy sauces with 1/2 cup water. Using a potato peeler, shave the cucumber lengthwise, either side of the central seeds, into thin ribbons.
• Heat a wok. Add the oil, followed by the ginger and scallions; stir-fry over a high heat for 30 seconds.
• Add the pork and stir-fry for 4-6 minutes until browned.
• Add the sauce mixture and simmer for 4 minutes.
• Mix the cornstarch with the rice wine and add to the meat, stirring. Simmer until the sauce thickens.
• Put the noodles in a large bowl and pour over a kettleful of boiling water. Allow them to soften for 4 minutes; drain well. Divide the noodles between 4 warmed bowls. Top with the spicy pork and a few furls of cucumber.

Steps:

• Make the brown bean sauce by combining the ingredients and mixing them well.
• Heat a wok over a high heat and once it is hot, add the oil and the white part of the onions and the garlic; stir-fry for 20 seconds, add the pork and cook it until it turns white and begins to separate; add the brown sauce; reduce the heat to medium and simmer for 5-10 minutes. Add another cup of stock if you prefer a thinner consistency. Season, to taste, with sea salt, freshly ground black pepper and sugar.
• Meanwhile, cook the noodles in boiling water for 3-4 minutes; drain, rinse off excess starch, if necessary, and add the noodles to the wok with the remaining green onion and toss the noodles and green onion through the mince mixture; serve topped with the cucumber.
• NOTE: Shanghai noodles, eggless noodles made from wheat flour, are available from Asian grocers. To prevent them sticking together after cooking, add a splash of oil and toss through. This is particularly useful if you are cooking them ahead of time.

Steps:

• Heat oven to 375*.
• Cook noodles as directed. Drain.
• Melt shortening in a large skillet, brown the pork.
• Drain off the fat.
• Stir in the vegetables, cheese and soup. Mix well.
• Slowly stir in the noodles.
• Pour mixture in an ungreased 1 quart casserole.
• Bake uncovered for 45 minutes.
• Stir occasionally.

Steps:

• Cover a large pot of water and begin heating it over high heat. While you are waiting for it to boil, make the sauce.
• Peel and finely chop the onion and garlic and set aside. Without using oil, brown the pork in a frying pan over medium heat, stirring frequently to break the meat into small clumps. This process takes about 10 minutes. After the meat has browned, drain any fat into a n empty can. Throw away the can.
• Add the onion, garlic, chili sauce, water, soy sauce, vinegar and black pepper and stir. Cook, uncovered, over medium heat stirring occasionally for about 8 minutes or until most of the liquid has evaporated. Turn off the heat and cover to keep hot.
• Once the sauce is cooking, add the vermicelli and cook according to package directions. Stir every minute or two to keep noodles from sticking together. When noodles are finished cooking, drain.
• While the noodles are cooking, peel the cucumber and cut into ¼ inch cubes. Wash the scallions. Cut off the root tips and top 2 inches of green ends and discard them. Cut the remaining pieces into ¼" pieces. Set aside.
• Put noodles on a large platter, Pour the pork sauce over top and sprinkle with the cucumber and the scallion pieces and serve.