RAMEN PORK 'N' PEPPERS
Citrusy sweet-and-sour sauce coats strips of tender pork, crispy pepper and ramen noodles in the speedy stir-fry Diane Shipley fixes at home in Concord, Ohio. For extra kick, shake on some red pepper flakes!
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Cook noodles according to package directions (discard seasoning packet or save for another use); drain and set aside. In a small bowl, combine the cornstarch, orange juice, soy sauce, vinegar, honey and pepper until smooth; set aside., In a large skillet, saute peppers in oil until crisp-tender. Stir cornstarch mixture and add to the skillet. Add pork. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in noodles; heat through.
Nutrition Facts : Calories 540 calories, Fat 22g fat (8g saturated fat), Cholesterol 107mg cholesterol, Sodium 683mg sodium, Carbohydrate 44g carbohydrate (11g sugars, Fiber 2g fiber), Protein 39g protein.
RAMEN WITH CHARRED PORK
Instagrammers go to great lengths to capture pretty bowls of ramen and an iconic #noodlepull. But no one has to travel far to find the dish: The number of ramen items on menus across the United States has increased almost 50 percent during the past five years, according to the data firm Technomic, and Instagram stars have been made from noodle posts: @lettucedine, run by two friends and fellow noodle enthusiasts, has more than 150,000 followers. Here's a recipe that's sure to turn into a photo op - no matter how you top it.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 15
Steps:
- Combine the chicken broth, 2 1/2 cups water, the sliced ginger, 3 smashed garlic cloves, 2 cut-up scallions, the shiitake mushrooms, soy sauce and rice wine in a large pot. Cover and bring to a boil. Reduce the heat to low and gently simmer, covered, until the mushrooms are soft and the broth is flavorful, 35 to 40 minutes. Season with salt and pepper.
- Meanwhile, combine the hoisin sauce, sesame oil, minced ginger, minced garlic, a pinch of salt and a few grinds of pepper in a medium bowl. Prick the pork chops all over with a fork and add to the bowl; turn to coat. Let marinate at room temperature, 15 to 20 minutes.
- Heat a grill or grill pan to medium high. Grill the pork chops until cooked through, about 2 minutes per side. Remove to a cutting board and let rest 5 minutes. Thinly slice the pork chops.
- Bring a separate large pot of water to a boil. Gently add the eggs in their shells, return to a simmer and cook 6 1/2 minutes. Drain and run under cold water. Peel the eggs and cut in half.
- Return the pot of water to a boil. Add the noodles and cook as the label directs, stirring often. Drain and divide among 4 bowls.
- Strain the broth through a fine-mesh sieve into a separate pot. Add the spinach and stir to wilt slightly. Ladle the broth and spinach over the noodles and top with the pork, sliced scallions and eggs; season with shichimi togarashi.
BLACK PEPPER PORK WITH RAMEN NOODLES
Make and share this Black Pepper Pork with Ramen Noodles recipe from Food.com.
Provided by papergoddess
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut pork across grain into 1/4 inch wide strips; coat with mixture of garlic and 1 tbs. Stir-Fry Sauce.
- Let stand 15 minutes.
- Meanwhile, cook noodles only (not seasoning packet) in 2 qts boiling water 2 minutes; drain.
- Heat 1 tbs oil in hot wok or large skillet over high heat.
- Add pork and stir-fry 2 minutes; remove.
- Reduce heat to medium-high; heat remaining vegetable oil in same pan.
- Add onions; stir fry 1 minute.
- Add broccoli and 2 tbs water; stir-fry 3 minutes.
- Stir in pork, noodles, and remaining stir-fry sauce and pepper.
- Cook, stirring well, until all ingredients are coated with sauce.
- Add sesame oil and toss well to combine.
Nutrition Facts : Calories 391.4, Fat 17.9, SaturatedFat 5.3, Cholesterol 55.3, Sodium 930.6, Carbohydrate 33.9, Fiber 1.6, Sugar 1.9, Protein 24.6
SKILLET PORK AND PEPPERS
This one-pan dish has flavors reminiscent of the Italian-American classic sausage-and-peppers, but is much lighter. We've swapped the typical sausage for lean and juicy pork tenderloin and added pickled pepperoncini for zip.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the broiler. Slice the pork on an angle into 1-inch-thick pieces; season with salt. Heat a large ovenproof skillet over medium-high heat; add 1 tablespoon olive oil. Add the onion and bell peppers; season with 1/2 teaspoon salt and cook until the vegetables are crisp-tender and slightly browned, 4 to 6 minutes. Transfer to a plate.
- Add the remaining 2 tablespoons oil to the skillet. Add the pork and sear over high heat until browned, 2 to 4 minutes per side. Transfer the pork to the plate with the onion and peppers.
- Reduce the heat to medium and add the garlic, sage and tomato paste to the skillet. Cook, stirring, until the tomato paste turns brick-red, about 1 minute. Add the pepperoncini slices and their liquid, then pour in the wine and bring to a boil, scraping up any browned bits with a wooden spoon or spatula. Add the broth and return to a simmer. Arrange the pork in a single layer in the skillet; add the onion and peppers and sprinkle with cheese. Transfer to the oven and broil until the pork is cooked through, 4 to 7 minutes.
- Photography by Antonis Achilleos
Nutrition Facts : Calories 380, Fat 18 grams, SaturatedFat 4.4 grams, Cholesterol 115 milligrams, Sodium 586 milligrams, Carbohydrate 10 grams, Fiber 2 grams, Protein 40 grams
CURLY NOODLE PORK SUPPER
This hearty meal-in-one from Carmen Carlson of Kent, Washington is loaded with tender pork and ramen noodles. Broccoli and red pepper add a bounty of fresh-from-the-garden flavor that will bring 'em back for seconds.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, cook the pork, red pepper, broccoli and onions in oil until meat is no longer pink. , Add the water, noodles with contents of seasoning packets, parsley and soy sauce. Bring to a boil. Reduce heat; cook for 3-4 minutes or until noodles are tender.
Nutrition Facts : Calories 363 calories, Fat 14g fat (6g saturated fat), Cholesterol 63mg cholesterol, Sodium 1187mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 3g fiber), Protein 28g protein.
SAUSAGE FRIED RICE
My mom often substituted the ground sausage with leftover pork roast from Sunday dinner. Leftover ham would work well too. Feel free to play around with the vegetables, using different kinds or omitting what you don't like. Other seasonings I sometimes throw in teriyaki sauce (instead of soy sauce), sesame oil, and/or a little bit of red pepper. All seasonings are normally added by taste. Food processing the vegetables gives the fried rice a more colorful presentation along with encouraging those who don't like vegetables to eat their vegetables.
Provided by Sabia
Categories Pork
Time 40m
Yield 12 serving(s)
Number Of Ingredients 20
Steps:
- Start the rice cooking if you don't have some on hand already.
- Cook the meat in a frying pan and drain the grease if it was raw to begin with.
- In a food processor, chop the onions, carrot, broccoli, mushrooms and zucchini. Of course, you don't have to chop the veges this small. You can cut them up by hand into larger pieces if you wish.
- Saute the veges in a wok or large skillet with a little margarine and oil. When veges, meat and rice are done put all into the large skillet and toss together evenly.
- Add oriental ramen seasoning packets, clam sauce, soy sauce, salt, pepper and garlic salt. With the oriental ramen seasoning you can just throw the noodles away (as my mom used to, ramen is cheaper than buying oriental seasoning packets) or you can save them for the noodles in a stir fry for some other time as I do. (In fact, I'll post a recipe called "Ramen Stir fry"). Toss the fried rice to disperse the flavors.
- Add cooked egg, snow peas, cabbage and green onions. Warm them up in the fried rice. They don't really need to be cooked, just left crunchy.
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