PORK AND NOODLE STIR-FRY
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs. Drain and rinse under cold water until cooled. Drain well and transfer to a large bowl. Toss with 2 teaspoons each chili sesame oil and vegetable oil.
- Combine the pork with the scallion whites, ginger, 1 tablespoon soy sauce and the remaining 1 teaspoon chili sesame oil in a medium bowl. Combine the remaining 3 tablespoons soy sauce, the mirin, rice vinegar and 1 tablespoon water in a small bowl.
- Heat the remaining 2 teaspoons vegetable oil in a large nonstick or cast-iron skillet over high heat. Add the pork mixture and cook, breaking up the meat with a wooden spoon, until browned, about 5 minutes; transfer to a large bowl, leaving any drippings in the skillet. Return the skillet to high heat and add the carrots and snow peas. Cook, stirring, until crisp-tender, about 3 minutes. Add the vegetables to the pork. Add the noodles to the skillet and cook, stirring, until warmed through, about 2 minutes. Add the soy sauce mixture and cook, stirring, until the noodles are coated.
- Return the pork and vegetables to the skillet and toss to combine; season lightly with salt. Divide among bowls. Top with the scallion greens and serve with more chili sesame oil.
Nutrition Facts : Calories 620, Fat 29 grams, SaturatedFat 8 grams, Cholesterol 130 milligrams, Sodium 830 milligrams, Carbohydrate 56 grams, Fiber 6 grams, Protein 31 grams, Sugar 8 grams
SAUSAGE & NOODLE STIR-FRY
Forget sausage rolls, wrap your hands around a bowl of meatballs and steaming noodles, pepped up with a sticky sauce of orange and soy
Provided by Lesley Waters
Categories Dinner, Snack, Supper
Time 30m
Number Of Ingredients 15
Steps:
- Heat oven to 200C/fan 180C/gas 6. Squeeze the sausagemeat from the skins into a large bowl. Then, using your hands, roll the meat into meatballs, getting about three from each sausage. Place on a roasting tray, then cook for 10-12 mins until golden and cooked through. Can be made up to a day ahead. Reheat in the oven for 5 mins until piping hot.
- Meanwhile, cook the noodles according to pack instructions. In a small bowl, mix together the soy sauce, honey and orangejuice. (If you want to get ahead, boil the noodles, cool under cold water, drain, toss with a little oil, then set aside until needed).
- Heat a large non-stick wok or frying pan and add the oil. Add the garlic, ginger and chilli then fry for 1 min. Add the carrot and peppers, stir-fry for 3 mins, then add the sugar snaps and spring onions for the final min of cooking.
- Drain the noodles, then add to the vegetables, along with the soy sauce mixture. Toss well, season, then scatter with the sesame seeds. Serve in warm bowls and top with the sausage meatballs.
Nutrition Facts : Calories 545 calories, Fat 28 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 19 grams sugar, Fiber 6 grams fiber, Protein 21 grams protein, Sodium 4.26 milligram of sodium
CANTON NOODLE STIR-FRY
Make and share this Canton Noodle Stir-Fry recipe from Food.com.
Provided by Chef JDecember28
Categories Asian
Time 20m
Yield 5 1 1/2 cups, 5 serving(s)
Number Of Ingredients 10
Steps:
- Cook & drain noodles per package.
- Chop/dice pork steaks.
- Chop green onions 1" long and halved.
- Cut red onion in wedges.
- Heat wok or large frying pan over high heat.
- Heat oil, add pork n pepper, stir-fry untill browned. (est 3 to 4 min).
- Add onions, stir-fry for 2 minutes.
- Add cabbage, carrot, noodles, sauce, and pepper.
- Cook 3 min untill heated thru.
Nutrition Facts : Calories 420.3, Fat 24.6, SaturatedFat 4.9, Cholesterol 58.1, Sodium 220.3, Carbohydrate 28.1, Fiber 4.2, Sugar 4.1, Protein 23.1
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