YUMMY PORK NOODLE CASSEROLE
This is my Mom's pork noodle casserole. The added sour cream gives it a little twist on the usual version. The added red pepper and corn give it color and flavor. You can add and subtract any vegetables in this versatile recipe. This is one of my favorite comfort food recipes.
Provided by cjscott
Categories Meat and Poultry Recipes Pork
Time 1h
Yield 6
Number Of Ingredients 15
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the noodles have cooked through, but are still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
- Preheat an oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
- Melt the butter in a skillet over medium heat. Stir in the onion, celery, carrots, and red bell pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the noodles, cream of chicken soup, sour cream, Cheddar cheese, corn, and cooked pork, then season with salt and black pepper. Transfer mixture into the prepared baking dish. Sprinkle bread crumbs on top.
- Bake in the preheated oven until bubbly, 30 to 35 minutes.
Nutrition Facts : Calories 579.6 calories, Carbohydrate 32.9 g, Cholesterol 142.2 mg, Fat 32.9 g, Fiber 2 g, Protein 38.2 g, SaturatedFat 17.2 g, Sodium 1575.1 mg, Sugar 3.6 g
PORK AND NOODLE STIR-FRY
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 11
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.
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
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
PORK AND NOODLES
"My family loves this mixed medley with its hint of ginger. Even my 3-year-old asks for seconds," Jacquelynn McCown reports from Palm Beach Gardens, Florida.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 12
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.
Nutrition Facts :
SLOW-COOKER PORK WITH NOODLES
Provided by Food Network Kitchen
Time 8h20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the chicken broth, soy sauce, rice wine, brown sugar, garlic, ginger, star anise and 1/2 teaspoon salt in a 5-to-6-quart slow cooker. Add the pork, then cover and cook on low 8 hours.
- Add the bok choy to the slow cooker; cover and cook about 20 more minutes.
- Add the noodles to the slow cooker, making sure they are submerged. Cover and cook 10 more minutes.
- Remove the pork from the slow cooker and shred the meat. Divide the pork, bok choy and noodles among bowls, then ladle in some of the broth. Sprinkle with the cilantro.
PORK ROAST WITH NOODLES
had a craving for some comfort food,but also didn't want to do the same ole thing. Kind of mixed up old and new comfort foods.
Provided by Michelle Bates-Phipps
Categories Roasts
Time 8h10m
Number Of Ingredients 5
Steps:
- 1. put pork roast in crock pot, season to taste with salt, pepper, garlic, and minced onions. Pour both cans of soup on top of roast. Pour one can of water around roast. Start crock pot on high for 30-45 minutes then turn to low for the remainder of the time.
- 2. cook egg noodles per package directions, drain and rinse.
- 3. using forks, tear pork into pieces, there is no right way to do it, you can shred it or keep it pretty chunky.
- 4. add noodles to crock pot, stir to make sure everything is mixed in. Let cook together on low for 15 minutes or so and enjoy.
- 5. if your piece of meat is extremely fatty you will want to remove some of the fat. The fat does give pork a great flavor but it can leave an oil on the top.
DELICIOUS PORK AND NOODLES
This is the simplest pork and noodles recipe I know. It takes only 5 ingredients - two of which are salt and pepper. My kids LOVE this!! You'll be amazed at how good this is. I cook the meat in my crockpot, but my mom has always done it on the stovetop. I never believed her when she said it was flavored basically with salt, pepper and beef broth. I thought I was so smart and added spices and garlic, but I found that nothing I tried was as good as her version. As they say, mother knows best....uuggghhh!
Provided by Aggiezoey
Categories One Dish Meal
Time 4h5m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Sprinkle all sides of your pork loin liberally with salt and pepper.
- Spray inside of crockpot with spray cooking oil (I do this because it makes cleaning the crock so much easier).
- Place pork in crockpot along with about 1/4 cup of water and cook on low all day or high for about 3-4 hours (cooking time varies according to your crockpot and the size of your pork loin -- if it is large and I need it to be done faster, I will cut the loin into smaller chunks). You will know when it is done, when you can shred it with a fork.
- About 15-20 minutes before I want to serve, in a pot on the stove, I bring the cans of broth to just the point of boiling and then I add the bag of noodles and cook basically according to the directions on the package. Hopefully, most of the liquid will be absorded, if any is left, you might want to drain it off. For this dish, the noodles should NOT be soupy.
- While the noodles are cooking, remove your pork loin from the crockpot and gently shred the pork. We like it not to be stringy and not to have chunks that are too big. Just nice bite sized pieces.
- When the noodles are done, add the pork to the pot of noodles and stir so pork is distributed throughout. If pork wasn't warm when you added it, let the noodles/pork reheat. Taste - if bland, you'll need to add more salt and pepper.
- Serve with warm bread and a salad. Nice comfort food.
- NOTE - my mom cooks the pork on the stove in a pot. After salt/peppering the pork, I think she browns all sides of the loin and then turns down to low and cooks for 2-3 hours - with a little water or broth in the bottom of the pan. Then she removes the pork to be shredded and in the same pot cooks her noodles and then adds pork back.
- TIP - if you aren't worried about watching fat, add the juice/drippings that are in the bottom of the crockpot to the cans of broth - the drippings add an extra depth to the flavor of the dish!
- NOTE - if your pork loin is on the small side (closer to 1 pound), you will want to use less noodles and less broth. You should be able to get pork with every bite of noodles.
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
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
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
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
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