SPICY GINGER PORK NOODLES WITH BOK CHOY
Spicy, brawny and full of ginger and garlic, these pork noodles are a play on dumplings, but easier to make at home. If you don't have the black vinegar to sprinkle on top of the sliced ginger, you can simply leave it out. Or try substituting balsamic, which is a bit sweeter, but has similar caramel notes to play off the ginger's pungency.
Provided by Melissa Clark
Categories dinner, main course
Time 45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Trim bok choy and separate dark green tops from white stems; leave tops whole and thinly slice stems. Peel ginger and finely chop half of it. Slice remaining ginger into thin matchsticks.
- Bring a large pot of salted water to a boil. Add noodles and cook according to package instructions. Drain and run under cool water; drain again.
- Heat 1 tablespoon peanut oil in a large skillet over medium-high heat. Add pork and cook, breaking up with a fork, until golden and cooked through, about 10 minutes. Season with salt, 1 1/2 tablespoons soy sauce and 1/2 tablespoon rice wine vinegar. Use a slotted spoon to transfer meat to a bowl.
- Add remaining 1 tablespoon oil to skillet. Stir in half the scallions, the finely chopped ginger, the garlic and the chile. Cook until fragrant, about 1 minute. Add bok choy stems and a pinch of salt. Cook until bok choy is almost tender, about 2 minutes. Toss in leaves and return pork to skillet.
- Toss noodles, remaining 1/4 cup soy sauce and 1 1/2 tablespoons rice vinegar into the pan. Cook until just warmed through.
- Transfer to a large bowl and toss with remaining scallions, sesame seeds, sesame oil and herbs. In a small bowl, combine ginger matchsticks with just enough black vinegar to cover. Serve ginger mixture alongside noodles as a garnish.
Nutrition Facts : @context http, Calories 468, UnsaturatedFat 11 grams, Carbohydrate 53 grams, Fat 14 grams, Fiber 3 grams, Protein 31 grams, SaturatedFat 2 grams, Sodium 1394 milligrams, Sugar 2 grams, TransFat 0 grams
PORK NOODLE SOUP WITH GINGER AND TOASTED GARLIC
This soup, based mostly on pantry staples, can be made with a variety of proteins, noodles and greens depending on what you have on hand. Snow pea leaves are exceptional here, which can be found in many Asian grocers year-round, but spinach, Swiss chard or other dark leafy green would work well. Don't skip the raw onion, the soup's finished complexity depends on it.
Provided by Alison Roman
Categories dinner, weekday, noodles, soups and stews, main course
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Heat vegetable oil in a large, heavy-bottomed pot over medium.
- Add garlic and cook, stirring occasionally, until the slices become nicely toasted and golden brown, 2 or 3 minutes. Using a slotted spoon, remove garlic and set aside.
- Add pork and red-pepper flakes to the pot, and season with salt and pepper. Cook, using a wooden spoon or spatula to break up large pieces, until the pork is well browned and in small bite-size pieces, 5 to 8 minutes.
- Add chicken broth, soy sauce and 4 cups water. Bring to a simmer and cook for about 5 to 8 minutes or so, until the pork is very tender and the broth tastes impossibly good. (Give it a taste and season with salt, pepper, red-pepper flakes and soy sauce, if you want.) Add pea leaves, half of the onion slices, and all of the ginger. Stir to wilt the leaves.
- To serve, ladle soup over noodles and top with remaining onion, cilantro and toasted garlic.
SPICY GARLIC PORK WITH NOODLES
This is a very tasty way to serve boneless fast fry pork chops and get a good serving of veggies at the same time.
Provided by Irmgard
Categories One Dish Meal
Time 29m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Bring a large saucepan of water to a boil.
- Add the pasta and cook according to package directions until al dente, 8 to 10 minutes.
- Meanwhile, cut the broccoli florets from the stalks; keep the stalks for another use.
- Cut the florets into small pieces.
- Using a vegetable peeler, peel long, wide strips from the carrot.
- Prepare the pepper.
- Trim the fat from the pork and cut out any bones if there are any.
- Slice the meat into thin bite-sized strips.
- In a bowl, stir the cornstarch with 2 tablespoons of the teriyaki sauce until dissolved.
- Stir in the remaining sauce and sesame oil, chili-garlic sauce and garlic.
- Lightly coat a large frying pan, preferably non-stick, with oil and set over medium-high heat.
- When hot, add the pork.
- Stir often until no pink remains, 3 to 4 minutes.
- Stir the teriyaki mixture, then pour inches.
- Add the broccoli, carrot and pepper.
- Pour in the water.
- Stir often until the vegetables are done as you like, 3 to 4 minutes.
- Once the pasta is cooked, drain well and place in a large bowl.
- Add the pork mixture and toss to coat.
Nutrition Facts : Calories 608, Fat 21.1, SaturatedFat 6.2, Cholesterol 127.5, Sodium 1524.7, Carbohydrate 67.9, Fiber 7, Sugar 9.3, Protein 38.6
PORK CHOPS WITH CREAMY MUSTARD NOODLES
A fast, creamy skillet sauce dresses up everyday pork chops and noodles. Chicken also works well with this recipe and the zesty mix of mustards.-Margaret Bracher, Robertsdale, Alabama
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- Cook noodles according to package directions. , Meanwhile, combine the salt, pepper, garlic powder, thyme and oregano; rub over pork chops. In a large skillet, brown chops in oil. Add broth and water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until a thermometer reads 160°, turning once. Remove chops and keep warm., Stir the cream cheese, butter and mustards into the skillet. Cook and stir over medium heat until thickened. Drain noodles; add to skillet and toss to coat. Serve with pork chops. Garnish with parsley.
Nutrition Facts : Calories 642 calories, Fat 32g fat (14g saturated fat), Cholesterol 179mg cholesterol, Sodium 1175mg sodium, Carbohydrate 43g carbohydrate (3g sugars, Fiber 2g fiber), Protein 44g protein.
SPICY GARLIC NOODLES WITH PORK CHOPS RECIPE
Provided by Reneeb
Number Of Ingredients 12
Steps:
- 1. Bring a large saucepan of water to a boil. Add pasta and cook according to package directions until al dente, 8 to 10 minutes. Meanwhile, cut broccoli florets from stalks. Keep stalks for another use. Cut florets into small pieces. Using a vegetable peeler, peel long, wide strips from carrot. Prepare pepper. Trim fat from pork. Cut out bone if there is one. Slice meat into thin bite-size strips. In a bowl, stir cornstarch with 2 tbsp (30 mL) teriyaki until dissolved. Stir in remaining 1/3 cup (75 mL) teriyaki and sesame oil, chili-garlic sauce and garlic. 2. Lightly coat a large frying pan, preferably non-stick, with oil and set over medium-high heat. When hot, add pork. Stir often until no pink remains, 3 to 4 minutes. Stir, then pour in teriyaki mixture. Add broccoli, carrot and pepper. Pour in water. Stir often until veggies are done as you like, 3 to 4 minutes. Once pasta is cooked, drain well. Place in a large bowl. Add pork mixture. Toss to evenly coat.
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- Bring a large pot of water to a boil and cook the udon noodles according to the directions on the package. Drain.
- Meanwhile, in a small bowl, mix the chicken stock, soy sauce, vinegar, samba olek, and sesame oil. Set aside.
- Heat the olive oil in a large sauté pan set over medium-high heat. Add the garlic and cook 2-3 minutes, or until it begins to soften. Stir in the ginger and cook 1 minute. Add the pork and cook for 5 minutes, or until nearly cooked through. Pour off and discard and liquid that has accumulated in the pan.
- Push the pork to one side of the pan and add the bok choy to the other side. Cook 2-3 minutes, until the bok choy begins to wilt. Reduce the heat to medium and add the sauce. Cover and cook 3-5 minutes, or until the pork and bok choy are cooked through.
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