COLD ASIAN NOODLES WITH PORK
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Make the pickled vegetables: Put the carrots, cucumbers and jalapeno in a bowl. Heat the rice vinegar and fish sauce in a saucepan, then pour over the vegetables. Add a pinch each of salt and pepper and set aside, stirring occasionally, while you prepare the noodles and pork.
- Bring a small pot of water to a boil; remove from the heat, add the noodles and let stand 8 minutes. Drain the noodles and rinse under cold water, then snip into smaller pieces with kitchen shears.
- Meanwhile, season the pork lightly with salt and pepper. Heat 1 tablespoon vegetable oil in a medium skillet over medium-high heat. Add the pork and cook until just cooked through, 3 to 4 minutes per side. Brush each chop with hoisin sauce; turn and cook 30 seconds. Brush with more hoisin sauce, turn and cook 30 more seconds. Remove to a cutting board and let rest 5 minutes, then thinly slice.
- Divide the noodles among bowls. Strain the pickled vegetables, reserving the liquid. Stir 1 tablespoon hoisin sauce and the remaining 2 tablespoons vegetable oil into the reserved liquid; drizzle over the noodles. Top with the pork, pickled vegetables, lettuce and herbs.
- Per serving: Calories 476; Fat 20 g (Saturated 4 g); Cholesterol 78 mg; Sodium 618 mg; Carbohydrate 38 g; Fiber 4 g; Protein 36 g
Nutrition Facts : Calories 476 calorie, Fat 20 grams, SaturatedFat 4 grams, Cholesterol 78 milligrams, Sodium 618 milligrams, Carbohydrate 38 grams, Fiber 4 grams, Protein 36 grams
PORK NOODLE BOWL RECIPE BY TASTY
Here's what you need: soy sauce, Frank's Red Hot Original Sauce, brown sugar, chili oil, rice vinegar, vegetable oil, ginger, garlic, ground pork, cornstarch, rice noodle, carrots, persian cucumbers, fresh cilantro leaves, roasted peanut, lime wedge
Provided by Griffin Bohen-Meissner
Categories Dinner
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a small bowl, whisk together soy sauce, Frank's Red Hot Original, brown sugar, chili oil, and rice vinegar until sugar dissolves. Set aside.
- In a skillet or wok, heat the vegetable oil over high heat. Add ginger and garlic and let sizzle for one minute. Add ground pork and quickly start stir-frying. Continually toss the pork until almost no pink remains in the meat. Pour in the sauce, bring to a simmer, and continue stirring the pork. Pour in the dissolved cornstarch. Stir until sauce thickens slightly, then remove from heat.
- Assembly: Pile rice noodles in each bowl. Spoon pork with sauce on top of noodles. Place carrots and cucumbers in small piles. Garnish with scallions, cilantro, and peanuts. Serve with lime wedges on the side.
- Enjoy!
Nutrition Facts : Calories 816 calories, Carbohydrate 67 grams, Fat 43 grams, Fiber 4 grams, Protein 41 grams, Sugar 12 grams
RESHTEH POLO (PERSIAN NOODLE RICE)
Reshteh polo is a fragrant rice and noodle dish often served at Nowruz (Iranian New Year) for lunch or dinner. You can purchase the roasted noodles from Iranian markets or online. The noodles in this dish symbolize good wishes for the new year. This version is prepared with crispy, saffron-tinged potato tahdig.
Provided by Naz Deravian
Categories Side Dish Rice Side Dish Recipes
Time 3h35m
Yield 10
Number Of Ingredients 14
Steps:
- Place rice in a medium bowl and cover with tepid water. Gently swish it around with your finger to activate the starches, then tip the bowl to drain water. Repeat this process until water runs clear, about 7 rinses. Cover rice with cold water, add 1/2 tablespoon salt, stir gently, and soak for 1 hour. Drain rice without rinsing.
- Crush saffron threads to a powder in a small mortar and pestle. Transfer to a small bowl with 2 tablespoons boiling water. Stir, cover, and set saffron water aside.
- Fill a 5-quart nonstick pot with 9 cups water and bring to a boil over medium-high heat. Add 3 tablespoons salt and stir until dissolved. Break roasted noodles into thirds and add to the boiling water with the rice. Stir once gently, and watch carefully as it cooks so water does not boil over. Taste water for salt and adjust accordingly. Cook until the first rice grain pops up to the surface. Set a timer for 4 minutes and cook, scooping off any foam from the surface, until the timer goes off. Test rice and continue to cook until tender on the outside but still firm to the bite on the inside, 6 to 8 minutes more.
- Drain rice and noodles in a colander and rinse quickly with lukewarm water and a spray faucet to rinse off extra starch. Taste and gently rinse again if too salty. Set aside to drain completely. Wash and dry the pot.
- Place the clean pot over medium heat. Add oil, 1 tablespoon saffron water, and a pinch of salt; swirl the pot until the bottom and lower sides are coated with the oil mixture. Tightly overlap potato slices in a single layer covering the bottom of the pot to create the tahdig layer.
- Gently scatter rice-noodle mixture over the tahdig in a pyramid shape, making sure potatoes are completely covered and moving noodles away from the sides of the pot. Gently poke the handle of a wooden spoon into the rice and noodles a few times, being careful not to hit the tahdig; this will allow steam to escape while cooking. Cover and cook until you see steam escaping from the sides of the lid and tahdig starts to set, about 10 minutes.
- Meanwhile, combine 1/4 cup boiling water with 2 tablespoons melted butter and remaining saffron water. Lay a kitchen towel out on a heatproof surface.
- Test the tahdig by quickly tapping the side of the pot with a wooden spoon. When the pot sizzles, remove it from the heat. Remove the lid and place it on the kitchen towel, being careful that none of the condensation drips into the pot. Wrap the towel around the lid and secure the ends at the top by the handle so they will not hang near the heat source. Drizzle the butter mixture over the rice and cover with the towel-wrapped lid.
- Place a heat diffuser on a burner over low or medium-low heat and return the pot to the stove. Cook until crispy, rotating the pot a few times, about 35 minutes. Remove from the heat and place on a damp kitchen towel; let sit, uncovered, for 5 minutes so tahdig will release easily.
- Meanwhile, melt 3 tablespoons butter in a small pan over medium heat. Add dates, raisins, and cinnamon; sprinkle with a little salt. Cook and stir until dates are glistening and soft, 3 to 5 minutes.
- Gently scatter rice on a platter and remove potato tahdig pieces and serve on the side. Sprinkle raisin-date sauce over top.
Nutrition Facts : Calories 287.4 calories, Carbohydrate 44.6 g, Cholesterol 15.3 mg, Fat 11.7 g, Fiber 2.4 g, Protein 3.7 g, SaturatedFat 4.3 g, Sodium 2123.5 mg, Sugar 15.7 g
PORK AND NOODLES
"My family loves this mixed medley with its hint of ginger. Even my 3-year-old asks for seconds," Jacquelynn McCown reports from Palm Beach Gardens, Florida.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 12
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.
Nutrition Facts :
PORK NOODLE STIR-FRY
Whip up this filling pork noodle stir-fry for a quick and easy midweek meal. It takes just 30 minutes to make, so is great for busy evenings
Provided by Cassie Best
Categories Dinner, Main course, Supper
Time 30m
Number Of Ingredients 9
Steps:
- Heat the oil in a wok or frying pan. Add the mince, break it up with a spoon and fry over a high heat for about 8 mins until browning. While the meat cooks, boil a kettle, then pour the hot water over the noodles. Set aside for 5-10 mins to soften.
- Add the ginger, garlic and veg to the pan and stir-fry for 2-3 mins. Mix 1 tbsp soy sauce with the cornflour to make a paste. Add the remaining soy sauce, the chilli sauce and 2 tbsp water. Drain the noodles and add to the pan with the sauce. Cook until the sauce coats the noodles, adding a splash of water if needed, then serve.
Nutrition Facts : Calories 599 calories, Fat 19 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 11 grams sugar, Fiber 5 grams fiber, Protein 31 grams protein, Sodium 4.2 milligram of sodium
More about "persian style pork noodle dish recipes"
ASH RESHTEH (PERSIAN NOODLE SOUP RECIPE) - THE …
From thedeliciouscrescent.com
Ratings 20Category SoupsCuisine PersianTotal Time 2 hrs
- Heat the oil in a large cooking pot (5 to 6 quart) and sauté onions over medium heat until golden brown, which may take about 20 to 25 minutes. Add grated garlic after 10 minutes of sautéing the onions. Tip: Make sure to use a mandolin slicer for thin onion slices.
- Set aside one third of the onion and oil mixture. Mix the dried mint into it while still hot and save it for garnish.
- Add the beans (chickpeas, kidney and navy), water or stock, black pepper and salt to the cooking pot and bring it to a boil.
12 BEST PERSIAN RECIPES TO ADD TO YOUR WEEKNIGHT ROTATION
SPICY PORK WITH NOODLES - THE COZY APRON
From thecozyapron.com
ORIENTAL PORK & NOODLES | PORK RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
25 BEST NOODLE RECIPES - WHAT TO MAKE WITH NOODLES - DELISH
From delish.com
PORK NOODLE BOWL RECIPE | RECIPES.NET
From recipes.net
PERSIAN RECIPES
From allrecipes.com
18 CLASSIC PERSIAN RECIPES YOU NEED IN YOUR REPERTOIRE
From saveur.com
AASH RESHTEH RECIPE: PERSIAN HERB, BEAN, AND NOODLE …
From thespruceeats.com
SAMIN NOSRAT’S 10 ESSENTIAL PERSIAN RECIPES - THE NEW …
From nytimes.com
15 PERSIAN PORK RECIPES - SELECTED RECIPES
From selectedrecipe.com
SHREDDED PORK PAN-FRIED NOODLES - THE WOKS OF LIFE
From thewoksoflife.com
ASIAN PORK & NOODLE SKILLET - RECIPES | PAMPERED CHEF US SITE
From pamperedchef.com
ASIAN-STYLE NOODLES WITH PORK AND VEGETABLES - RECIPES
From recipes.heart.org
10 TRADITIONAL PERSIAN RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
BEST PORK NOODLES RECIPE - HOW TO MAKE PORK NOODLES - GOOD …
From goodhousekeeping.com
ASIAN STYLE UDON NOODLES WITH PORK AND MUSHROOMS
From jocooks.com
A QUICK ONE-POT PASTA TO MAKE THE MOST OF SUMMER ZUCCHINI AND …
From nytimes.com
ASH RESHTEH RECIPE (PERSIAN STEW WITH NOODLES, BEANS, …
From thekitchn.com
You'll also love