Rice Noodles With Pork Spinach And Peanuts Recipes

Steps:

• Bring a large pot of water to boil, and cook noodles according to instructions. Drain noodles while running under cold water, until they are cool to the touch. Set aside. Mix dressing by whisking rice vinegar, soy sauce, black vinegar, chile oil and sugar until sugar dissolves. Set aside.
• Cook the pork topping: Heat oil in saucepan over medium heat, and add ground pork and salt. Pan-fry, breaking meat into small pieces with a wooden spoon, until no pink parts and no liquid remain in the pan, about 5 minutes. Add garlic, ginger and scallion whites, and stir occasionally until the raw smell has disappeared and the meat is starting to brown in places, about 5 minutes. Add the vegetables, if using, along with a tablespoon of water, and cook for 2 or 3 minutes more, or until mixture is darkened and thick. Set aside.
• When you're ready to serve, divide cool, drained noodles into four individual bowls, and top each with a tablespoon of vinegar dressing followed by a pile of ground pork, herbs, peanuts and radishes, to taste. Serve with any remaining garnish, and additional chile oil and chile-oil solids, on the side.

Steps:

• Whisk the fish sauce, syrup, 1 tablespoon oil, and 1/2 teaspoon pepper in a large bowl. Stir in the shallots, chile and garlic. Transfer 2 tablespoons liquid to a large shallow dish and add the pork. Turn to evenly coat and let stand until ready to cook.
• Stir the lime juice into the sauce in the bowl. Add the carrots and toss until evenly coated. Let stand.
• Bring a large saucepan of water to a boil. Meanwhile, heat a large skillet over medium-high heat. Season the pork with salt and pepper. Heat the remaining tablespoon oil in the skillet and swirl to coat the bottom. Add the pork and cook, turning once, until seared and just rosy in the center, 2 to 4 minutes per side. Transfer to a plate and let stand.
• Put the noodles in the boiling water, stir well, and remove from the heat. Let stand until softened, 3 to 5 minutes. Drain very well, then transfer to the sauce in the bowl. Toss until evenly coated.
• Cut the pork into thin slices and add to the noodles with any accumulated juices. Toss well. Toss in the herbs until well mixed. The mixture may look a bit soupy. As it sits and cools, the noodles will absorb the liquid. Serve hot, warm, at room temperature or cold, with more herbs and lime wedges.

Steps:

• Sprinkle pork with pepper. Place in a 6-qt. electric pressure cooker; top with onion. In a small bowl, mix peanut butter, soy sauce, onion powder, garlic powder and pepper sauce; gradually add 1-1/2 cups broth. Pour over onion., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Quick-release pressure. A thermometer inserted in pork should read at least 145°. Press cancel. Remove pork from pressure cooker and keep warm. , In a small bowl, mix cornstarch and remaining 1/4 cup broth until smooth; stir into pressure cooker. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Add pork; heat through., Meanwhile, cook noodles according to package directions; drain. Serve with pork mixture. If desired, sprinkle with cilantro and peanuts.

Steps:

• Place rice noodles into a large bowl and pour boiling water over to cover. Let stand for 10 minutes or until softened.
• Cut tenderloin in half lengthwise, then slice thinly. Season with salt and pepper.
• Heat oil in a large non-stick skillet over medium-high heat and saute pork until browned, about 4 minutes. Remove to plate. Add green onions and red peppers and saute for about 4 minutes until crisp-tender. Add to plate with pork tenderloin.
• Whisk together water, peanut butter, vinegar, soy sauce, garlic and chili paste and pour into skillet, bring to a boil. Return pork and vegetables to skillet.
• Drain noodles and add to skillet. Cook for about 3 minutes or until coated well.
• Sprinkle with peanuts before serving.

Steps:

• Heat the oil in a large skillet or wok over medium heat. Add the garlic, pork and black pepper and stir to brown evenly, 2 to 3 minutes. Add fish sauce, sugar and sriracha, and continue cooking until pork is just cooked through and evenly coated with sauce, 2 to 3 minutes more. Set aside.
• Bring a large pot of salted water to a rolling boil. Add the rice noodles and cook until tender, 2 to 4 minutes. Drain and rinse with cold water.
• Drain the sauce off the pork into a bowl, and toss it with the noodles to coat. Divide the dressed noodles across four bowls and top with pork, cucumber, herbs and peanuts (or toss all together and transfer to a bowl). Drizzle with sriracha to taste and serve with lime for squeezing.

Steps:

• Pour 2-1/2 to 3 cups boiling water in a bowl and add noodles. Let stand until soft and pliable - about 5 to 15 minutes.
• Meanwhile peel and chop onion. Rinse and drain spinach and bean sprouts. In a small bowl, mix 3/4 cup broth, vinegar, 3 tablespoons soy sauce and pepper.
• Drain noodles and if desired, cut into shorter lengths with scissors.
• Heat wok over high heat and when hot, add oil and swirl to coat bottom. Crumble pork and add to wok and stir until lightly browned. Add onion, ginger and garlic. Stir often until onion begins to brown.
• Add spinach, noodles and broth mixture. Mix until noodles are tender and hot, about 3 minutes. If too dry, add more broth by tablespoons until desired consistency.
• Add bean sprouts and peanuts; mix and add more soy sauce to taste.
• Pour into a wide serving bowl.

Steps:

• Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs. Reserve 1/2 cup cooking water, then drain. Whisk the peanut butter, vinegar, 2 tablespoons each water and soy sauce, 1 tablespoon sesame oil, the carrots and half of the jalapeno in a large bowl. Add the noodles and toss to coat.
• Meanwhile, heat the remaining 2 tablespoons sesame oil in a large skillet over medium-high heat. Add the scallion whites, ginger and garlic; cook, stirring, until golden, about 2 minutes. Add the pork and cook, breaking up the meat with a wooden spoon, until browned, about 5 minutes. Stir in the remaining 2 tablespoons soy sauce.
• Transfer the pork mixture to the bowl with the noodles. Add half of the scallion greens and cilantro and toss to coat, adding enough of the reserved pasta water to loosen. Serve topped with the remaining jalapeno, scallion greens and cilantro.