Asian Pork Noodle Skillet Recipes

Steps:

• In a small bowl, stir together orange juice, hoisin sauce, vinegar, ketchup, and 3/4 teaspoon salt; set sauce aside. Cut off tops 1 to 2 inches below florets. Trim broccoli and discard tough ends of stalks, then peel and thinly slice crosswise. Separate broccoli heads into florets.
• In a large pot of boiling salted water, cook noodles until al dente according to package directions, adding broccoli (stalks and florets) and peas during last minute of cooking. Drain; transfer to a large bowl.
• In a large skillet, heat oil over medium heat. Dredge pork in cornstarch, shaking off excess. Saute pork until lightly browned and cooked through, tossing frequently, about 3 minutes. Pour in reserved sauce, and bring to a boil. Add to bowl with noodles; toss to combine.

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.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 2 minutes. Drain and set aside.
• Meanwhile, combine soy sauce, honey, and fish sauce in a small bowl until blended; set aside.
• Heat a large nonstick skillet over medium heat for 1 to 2 minutes. Pour in vegetable oil. Add curry paste, garlic, and ginger paste; cook until fragrant, about 1 minute. Add coconut milk in intervals, stirring as you pour it in to keep the sauce from separating.
• Add pork strips, carrots, and snap peas and cook until pork is cooked through, about 5 minutes. Add drained noodles to the skillet, then add soy sauce mixture. Simmer until sauce has thickened, 4 to 5 minutes.
• Divide pork and noodle mixture among serving bowls and top with cilantro, lime zest, and juice. Serve immediately.

Steps:

• 1. Cut carrots into julienne strips using Julienne Peeler. Cut bell pepper lengthwise into 1/4-in. (6-mm) strips using Chef's Knife. Slice green onions; set aside tops for garnish. 2. Using Boning Knife, trim fat and silver skin from pork tenderloins. Slice pork lengthwise into four strips. Thinly slice strips crosswise. Combine pork, sesame oil, seasoning mix and two of the instant noodle seasoning packets in Classic Batter Bowl; mix well. 3. Add vegetable oil to (12-in./30-cm) Skillet; heat over medium-high heat 1-3 minutes or until shimmering. Add half of the pork. Cook and stir 2-3 minutes or until browned; remove pork from Skillet and keep warm. Repeat with remaining pork. 4. Add carrots and bell pepper to Skillet. Cook 1-2 minutes or until crisp-tender. Add water and remaining seasoning packets; stir to loosen browned bits from bottom of Skillet using Bamboo Spatula. Add noodles and white parts of green onions to Skillet. Cover; bring to a boil and cook 4-5 minutes or until noodles are softened. Add pork; remove Skillet from heat and let stand, covered, 3-4 minutes or until pork is heated through. Garnish with reserved green onion tops. Yield: 6 servings of Nutrients per serving: Calories 490, Total Fat 20 g, Saturated Fat 7 g, Cholesterol 100 mg, Carbohydrate 38 g, Protein 39 g, Sodium 1300 mg, Fiber 2 g U.S. Diabetic exchanges per serving: No information is currently available. Cook's Tips: If desired, 2 lbs boneless, skinless chicken breasts, cut into thin strips, can be substituted for the pork tenderloins.

Steps:

• Put a large pot of water on to boil for pasta.
• Place sweet hot mustard in a bowl. Whisk in Tamari sauce. Add stock and sesame oil to the broth and soy. Set aside.
• Slice the pork chop very thinly against the grain.
• When water for pasta boils, heat a large nonstick skillet over medium high to high heat. To the skillet, add 2 tablespoons vegetable oil, 2 turns of the pan in a slow stream. Add crushed pepper flakes to the oil, then the thinly sliced pork. Season pork with salt and pepper. Cook pork 2 minutes to caramelize the meat, then turn and stir-fry. Add salt to pasta water, then carrots. Blanch carrots for a minute, then remove with a slotted spoon. Add fresh linguini to boiling water. Transfer carrots to pork stir-fry. Add mushrooms, ginger, red bell pepper, scallions and bean sprouts. Toss and stir-fry veggies with pork for 2 minutes. Cook pasta to al dente. Drain and add to the pork and veggies. Pour Tamari and broth mixture over the noodles and pork. Toss and allow the noodles to completely soak up the liquids, a minute or so. Remove from heat. Serve large bowls of noodles, pork and veggies with a garnish of toasted sesame seeds or black sesame seeds. Break out the chopsticks!

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.

Steps:

• Bring a pot of water to a boil, salt it and add noodles. Cook until just done, about 3 minutes. Drain in a colander and run under cold water. Toss noodles with sesame oil to keep them from sticking together, and set aside.
• Put peanut oil in a large skillet over medium-high heat. When it's hot, add ginger and cook, stirring, until just fragrant, about 1 minute. Add pork and cook for about 5 minutes or until the pork is no longer pink and is starting to brown around the edges.
• Add cabbage and carrots to skillet and stir; sprinkle with salt. Continue to cook until vegetables soften, adding a bit of water as needed to keep them from sticking.
• Meanwhile, stir together in a small bowl ketchup, soy sauce, Worcestershire sauce, mirin and Tabasco. When vegetables are soft and any liquid has evaporated, add noodles and sauce to skillet. Toss to coat everything well and cook until noodles are warmed through. Serve, topped with chopped scallions.

Steps:

• Combine meat with sesame oil, Asian seasoning mix and 2 of the instant noodle seasoning packets. mix well.
• Add oil to a large skillet (12"); heat over medium-high heat. Add half the meat. cook & stir 2-3 minutes/until browned; remove from skillet and keep warm. Repeat with remaining meat.
• Add carrots and bell pepper to skillet. Cook 2 minutes/until tender crisp.
• Add water and remaining seasoning packets; stir to loosen browned bits from the bottom of the skillet.
• Add noodles and white parts of onion to skillet.
• Cover; simmer 4-5 minutes/until noodles are softened.
• Add the meat; remove skillet from heat and let stand covered 3/4 minutes (until meat is heated through).
• Garnish with green onion tops.

Steps:

• Cook rice according to package directions. Meanwhile, in a small bowl, combine the cornstarch, sugar, ginger and orange zest. Stir in orange juice and soy sauce until smooth; set aside., In a large skillet or wok, stir-fry the celery, carrots and cashews in oil until vegetables are crisp-tender. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 1 minute or until thickened. Add pork; heat through. Serve with rice; top with noodles and onion.