SPICY THAI NOODLES WITH PORK AND MINT
I tried this recipe from Clifford A. Wright's 'Some Like It Hot'.(He borrowed it from an LA noodle house). It BLEW ME AWAY! Easy and very tasty. The mint is a must--be sure not to skip it. I made it with all the chiles called for and it was scorching (which I like) but you can cut back on them if you are nervous about spiciness.
Provided by SpicyDoc
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Boil noodles for about 3-4 minutes (or according to package), drain, then plunge into cold water until needed.
- Meanwhile, mix sauce ingredients in a small bowl.
- Prep the other ingredients and have them all ready before starting--the rest of the cooking is done in MINUTES.
- Heat oil in a wok or large skillet to hot.
- Stir-fry garlic for about 20 seconds until starting to brown.
- Add the chiles (STAND BACK and have the fume hood on HIGH unless you want to cough and cry for half an hour--trust me) and fry for about 30 seconds.
- Add the pork and fry until no longer pink, breaking up lumps, and then stir in the sauce mixture. Let it bubble a bit.
- Drain the noodles and stir them into the wok mixture. Toss until sauce absorbed, 1 or 2 minutes, then stir in the basil and tomatoes until basil wilted, about 1 minute.
- Dump onto a platter or portion onto 4 plates and sprinkle with the mint (essential ingredient!).
- Have plenty of cold beverages ready.
Nutrition Facts : Calories 405.1, Fat 16.7, SaturatedFat 3.7, Cholesterol 20.4, Sodium 1641.2, Carbohydrate 54.2, Fiber 1.7, Sugar 4.9, Protein 8.6
THAI PORK AND NOODLES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Place the pork in the freezer about 10 minutes to make it easier to slice. Soak the noodles in very hot water until just tender, about 10 minutes; drain. Snip the noodles with scissors into shorter lengths. Cut the frozen pork crosswise into 1/4-inch-wide strips.
- Puree the cilantro, lime zest and juice, ginger, garlic, jalapenos, shallots, fish sauce, brown sugar and 1 tablespoon water in a food processor until smooth, scraping down the processor as needed.
- Heat 3 tablespoons peanut oil in a large skillet over high heat. Add half the cilantro mixture and stir-fry 1 minute. Add the pork and stir-fry until no longer pink, 2 to 3 minutes. Transfer the pork with a slotted spoon to a plate. Add the remaining 1 tablespoon peanut oil to the skillet; add the green beans and stir-fry until tender, 4 to 5 minutes. Add the noodles, pork and 2 tablespoons of the remaining cilantro mixture. Cook, tossing with tongs, until heated through, about 2 minutes. Stir in the remaining cilantro mixture to taste.
SPICY PORK WITH NOODLES
Ginger and red pepper flakes perk up this flavorful pork dish from Ann Van Tassell of Albuquerque, New Mexico. "I've been making this quick pasta dish for years," says Ann. "It's convenient because the noodles don't need to be boiled separately."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 3 cups.
Number Of Ingredients 11
Steps:
- In a large skillet, saute 1/4 cup onions and ginger in canola oil until tender. Add garlic; cook 1 minute longer. Add pork; cook until juices run clear. Drain. , Stir in the water chestnuts, soy sauce, sesame oil and pepper flakes. Add noodles and water. Bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until noodles are tender. Sprinkle with remaining onions.
Nutrition Facts : Calories 315 calories, Fat 15g fat (4g saturated fat), Cholesterol 58mg cholesterol, Sodium 645mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 3g fiber), Protein 15g protein. Diabetic Exchanges
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