BLACK BEAN PORK WITH NOODLES
An easy stir fry with pork and black bean sauce. A good meal to cook for beginners as it's hard to go wrong.
Provided by ben_king123
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat some oil in a wok/large pan and fry the Ginger, Mustard and Garlic for 2 minutes.
- Add the pork and chilli and stir fry for 3-4 minutes until the pork is browned. Meanwhile cook the rice noodles according to packet instructions.
- When the pork is browned toss in the Black Bean Sauce and stir fry for another 4 minutes. After two minutes put in the Baby Corn and Mange Tous and fry them for the last 2 minutes.
- Drain the noodles and put into wok/pan, toss with the sauce and serve.
Nutrition Facts : Calories 411.8, Fat 24.1, SaturatedFat 8.9, Cholesterol 81, Sodium 118.9, Carbohydrate 26.5, Fiber 0.7, Sugar 0.6, Protein 20.3
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
GINGER AND BLACK BEAN PORK WITH NOODLES
This is such a great and quick mid week dinner to prepare. I like to use Lee Kum Kee's Black Bean Garlic Sauce, but any black bean sauce will do. Also you can substitute the pork with ground/mince chicken if you prefer.
Provided by Terese
Categories Pork
Time 20m
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- Heat vegetable oil in a wok or frying pan and cook ginger and black bean sauce for 1 minute.
- Add the pork mince and stir-fry over high heat for 4-5 minutes or until pork is browned.
- Add the water and sugar and bring to the boil and cook for 4-5 minutes, until the mixture is thick and most of the liquid has almost evaporated.
- Prepare the noodles according to packet. I use the noodles that don't require pre-cooking or soaking. Add to the pork mixture and heat through.
- Sprinkle with chopped coriander.
Nutrition Facts : Calories 996.9, Fat 45.5, SaturatedFat 14.4, Cholesterol 120, Sodium 2548.4, Carbohydrate 99.7, Fiber 5.8, Sugar 0.7, Protein 43.3
JAJANGMYEON
This dish is a Koreanified take on the fried sauce noodles served in the Shandong province of China. It occupies a similar place in Korean cuisine to the one General Tso's chicken has in American food: a birth-country meal translated to accommodate the too-tired-to-cook takeout tastes of a host nation. It is milder than the Chinese original, a little more porky, the sort of dish you'll have people asking you to make once or twice a month. You'll need thick white-wheat noodles, like udon, and some of the Korean black-bean paste known as chunjang, available at Korean markets and online. If you can't find pickled daikon to serve as a garnish, some raw onions dressed in vinegar will make a fine alternative.
Provided by Sam Sifton
Categories noodles, main course
Time 1h
Yield Serves 4
Number Of Ingredients 14
Steps:
- Heat a wok or large sauté pan over high heat, and add the oil to it. When it shimmers and is about to smoke, add the pork belly and shoulder, and allow them to brown, stirring occasionally, approximately 5 to 7 minutes.
- Turn the heat to medium-high, and add the ginger and garlic, and sauté until softened, approximately 1 to 2 minutes, then add the carrot, potato, onion and the diced zucchini, and cook, stirring occasionally, until softened, approximately 5 to 7 minutes.
- Add the black-bean paste to the pan, along with the sugar, a light sprinkle of salt and about 1 cup water. Stir to combine, then allow to cook until the sauce has thickened and the meat and vegetables have cooked through entirely, approximately 15 to 20 minutes.
- Meanwhile, set a large pot filled with water over high heat to bring to a boil. Add the noodles, and cook until they are soft, approximately 6 to 8 minutes. Reserve a cup of the noodle water, and then drain the noodles, rinsing them with cold water to bring them to room temperature. Set aside in a large serving bowl.
- Add a little of the reserved noodle water to the pork-and-black-bean sauce if it is too thick, then pour the sauce over the noodles. Garnish with the julienned zucchini and the pickled daikon.
Nutrition Facts : @context http, Calories 996, UnsaturatedFat 31 grams, Carbohydrate 99 grams, Fat 51 grams, Fiber 7 grams, Protein 36 grams, SaturatedFat 16 grams, Sodium 1008 milligrams, Sugar 9 grams, TransFat 0 grams
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