PORK & RICE NOODLE SOUP
My husband and I are crazy for the Korean noodle bowls at our favorite restaurant. I created this recipe to enjoy the same flavors in a quick and easy meal. You can find rice noodles in the Asian section of the grocery store.-Lisa Renshaw, Kansas City, Missouri
Provided by Taste of Home
Categories Lunch
Time 6h45m
Yield 8 servings (3 quarts).
Number Of Ingredients 11
Steps:
- In a 5-qt. slow cooker, combine the first six ingredients. Cook, covered, on low 6-8 hours or until meat is tender., Add rice noodles, pepper strips and water chestnuts; cook 30-35 minutes longer or until noodles are tender. If desired, skim soup. Just before serving, stir in cilantro and lime juice.
Nutrition Facts : Calories 380 calories, Fat 23g fat (18g saturated fat), Cholesterol 49mg cholesterol, Sodium 677mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 1g fiber), Protein 20g protein.
RICE NOODLES WITH SEARED PORK, CARROTS AND HERBS
Vietnamese-style marinated pork chops are often served whole with rice noodles, herbs and a dipping sauce. This version mixes all the components, infusing the noodles, sliced meat and vegetables with the sauce and keeping the noodles tender even after a day in the fridge. Dark, robust maple syrup takes the place of the traditional dark caramel in a nod to autumn (and as a weeknight shortcut to save you the hassle of browning sugar). The pork takes only a few minutes to cook, the noodles about 3, so this whole dish comes together really fast.
Provided by Genevieve Ko
Categories dinner, lunch, quick, weekday, weeknight, noodles, main course
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Whisk the fish sauce, syrup, 1 tablespoon oil, and 1/2 teaspoon pepper in a large bowl. Stir in the shallots, chile and garlic. Transfer 2 tablespoons liquid to a large shallow dish and add the pork. Turn to evenly coat and let stand until ready to cook.
- Stir the lime juice into the sauce in the bowl. Add the carrots and toss until evenly coated. Let stand.
- Bring a large saucepan of water to a boil. Meanwhile, heat a large skillet over medium-high heat. Season the pork with salt and pepper. Heat the remaining tablespoon oil in the skillet and swirl to coat the bottom. Add the pork and cook, turning once, until seared and just rosy in the center, 2 to 4 minutes per side. Transfer to a plate and let stand.
- Put the noodles in the boiling water, stir well, and remove from the heat. Let stand until softened, 3 to 5 minutes. Drain very well, then transfer to the sauce in the bowl. Toss until evenly coated.
- Cut the pork into thin slices and add to the noodles with any accumulated juices. Toss well. Toss in the herbs until well mixed. The mixture may look a bit soupy. As it sits and cools, the noodles will absorb the liquid. Serve hot, warm, at room temperature or cold, with more herbs and lime wedges.
Nutrition Facts : @context http, Calories 452, UnsaturatedFat 7 grams, Carbohydrate 50 grams, Fat 15 grams, Fiber 3 grams, Protein 29 grams, SaturatedFat 2 grams, Sodium 1413 milligrams, Sugar 12 grams, TransFat 0 grams
RICE NOODLES WITH PORK AND GINGER VEGETABLES
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cook the noodles as the label directs, then drain and rinse under cold water. Meanwhile, season the pork generously with salt and pepper; set aside. Whisk the chicken broth and cornstarch in a medium bowl; set aside.
- Heat a large nonstick skillet over high heat. Add 1 tablespoon vegetable oil, then add the pork and stir-fry until lightly browned, about 5 minutes; transfer to a bowl. Add the remaining 1 tablespoon vegetable oil to the pan, then add the scallion whites, ginger and garlic; reduce the heat to medium and cook, stirring, 2 minutes.
- Add the vegetables to the skillet and cook, stirring occasionally, until they start softening, about 2 minutes. Add the broth mixture and 1 teaspoon salt; bring to a boil. Cook, stirring occasionally, until the sauce thickens slightly and the vegetables are crisp-tender, about 3 minutes.
- Return the pork to the skillet along with the noodles and stir to warm through. Remove from the heat and stir in the scallion greens, herbs and lime juice.
Nutrition Facts : Calories 410, Fat 10 grams, SaturatedFat 2 grams, Cholesterol 55 milligrams, Sodium 540 milligrams, Carbohydrate 55 grams, Fiber 3 grams, Protein 22 grams, Sugar 2 grams
PORK NOODLE SOUP WITH GINGER AND TOASTED GARLIC
This soup, based mostly on pantry staples, can be made with a variety of proteins, noodles and greens depending on what you have on hand. Snow pea leaves are exceptional here, which can be found in many Asian grocers year-round, but spinach, Swiss chard or other dark leafy green would work well. Don't skip the raw onion, the soup's finished complexity depends on it.
Provided by Alison Roman
Categories dinner, weekday, noodles, soups and stews, main course
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Heat vegetable oil in a large, heavy-bottomed pot over medium.
- Add garlic and cook, stirring occasionally, until the slices become nicely toasted and golden brown, 2 or 3 minutes. Using a slotted spoon, remove garlic and set aside.
- Add pork and red-pepper flakes to the pot, and season with salt and pepper. Cook, using a wooden spoon or spatula to break up large pieces, until the pork is well browned and in small bite-size pieces, 5 to 8 minutes.
- Add chicken broth, soy sauce and 4 cups water. Bring to a simmer and cook for about 5 to 8 minutes or so, until the pork is very tender and the broth tastes impossibly good. (Give it a taste and season with salt, pepper, red-pepper flakes and soy sauce, if you want.) Add pea leaves, half of the onion slices, and all of the ginger. Stir to wilt the leaves.
- To serve, ladle soup over noodles and top with remaining onion, cilantro and toasted garlic.
WILD RICE AND PORK SOUP
Very simple, very tasty..good for your soup with wild rice (which is actually a grain), pork and beans. Great for a cold dreary day
Provided by CookbookCarrie
Categories Clear Soup
Time 35m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- cook wild rice according to package directions, so that you yield 1°C Saute pork and onions in oil in a large dutch oven over medium heat for about 5 minutes, until onions get transparent and pork is lightly brown.
- Stir in everything else, except parsley.
- Simmer for 20-25 minutes.
- Serve steaming hot with parsley sprinkled on top.
Nutrition Facts : Calories 379.8, Fat 7, SaturatedFat 1.9, Cholesterol 41.3, Sodium 481.3, Carbohydrate 52.3, Fiber 9.5, Sugar 2.4, Protein 27.8
MINCED SOY PORK WITH RICE NOODLES
This recipe uses two types of soy - light for seasoning, dark for its rich caramel colour
Provided by Ching-He Huang
Categories Dinner, Main course
Time 1h
Number Of Ingredients 14
Steps:
- Bring a pan of water to the boil and add the noodles. Cook for 4 mins, then drain well and set aside.
- Heat a wok over high heat and add the groundnut oil. When it starts to smoke, add the garlic, ginger, finely chopped mushrooms and shrimps. Stir well for a few secs, add the mince and stir-fry. When the meat starts to turn brown, add the rice wine and mix well. Season with the dark and light soy sauce, pour in the stock and bring to the bubble.
- After 1 min, season the pork with the toasted sesame oil, sprinkle over the spring onions and coriander, then stir in. Add the rice noodles and mix well. Serve in bowls and eat immediately, seasoned with a little more soy sauce, if you like.
Nutrition Facts : Calories 506 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 4 grams sugar, Protein 39 grams protein, Sodium 3.68 milligram of sodium
SPICY RICE NOODLES WITH GROUND PORK AND SCALLIONS RECIPE BY TASTY
What's more comforting than a bowl of noodles with spicy and savory ground pork? With fragrant, flavorful sesame oil, scallions, and chile-garlic paste, this dish is a treat for all of the senses.
Provided by Lauren Lee
Categories Lunch
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place the noodles in a large bowl and add boiling water to cover. Use tongs to separate the noodles to prevent clumping, then let sit for 5 minutes to soften. Reserve ¼ cup of the noodle soaking water and drain the noodles.
- Meanwhile, heat the sesame oil in a wok or large skillet over high heat. Add the pork and minced scallions, season with salt and pepper, and cook, stirring to break up the pork with a wooden spoon, until browned, 6-8 minutes.
- Add the noodles, reserved soaking water, and the chile-garlic paste to the wok and stir until the noodles are evenly coated in the sauce.
- Transfer the noodles and sauce to serving bowls and top with the sliced scallion greens. Serve with more sesame oil and chile-garlic paste alongside.
- Enjoy!
PORK NOODLE SOUP
My daughter created this soup when she needed to use up some leftover pork. You can use more water for a thinner soup or less water for a noodle dish. It's good with mushroom flavored ramen noodles, too. -Eleanor Niska, Twin Falls, Idaho
Provided by Taste of Home
Time 30m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 12
Steps:
- In a Dutch oven, saute celery and onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the water, asparagus, cabbage, parsley, tarragon and cayenne if desired. Bring to a boil., Coarsely crush the noodles. Add the noodles with the contents of the seasoning packets to the pan. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until the noodles and vegetables are tender. Add pork; heat through.
Nutrition Facts : Calories 116 calories, Fat 5g fat (2g saturated fat), Cholesterol 25mg cholesterol, Sodium 205mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 9g protein.
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Servings 5Calories 351 per servingTotal Time 1 hr 9 mins
- . While noodles soak, cut tenderloin in half lengthwise. Cut each strip into thin slices. Heat 2 teaspoons oil in a Dutch oven over medium-high heat. Add pork, red pepper, and garlic; sauté 3 to 4 minutes on each side or until pork is lightly browned. Remove pork mixture from pan, and set aside.
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3.4/5 (326)Estimated Reading Time 2 minsServings 4Total Time 1 hr
- Heat a dry large cast-iron skillet over medium-high. Cook onion, cut side down, until lightly charred, about 5 minutes; transfer to a plate.
- Add chiles (if using crushed red pepper flakes, add with fennel seeds), garlic, cinnamon stick, and star anise to skillet and cook, stirring, until fragrant, about 1 minute. Add fennel seeds and cook, stirring, until fragrant, about 20 seconds (do not burn). Quickly transfer to a large saucepan (reserve skillet) and add onion, ginger, and broth; bring to a boil. Reduce heat and simmer until broth is flavorful.
- Meanwhile, heat oil in reserved skillet over medium-high heat. Season pork with salt and pepper and cook until browned and cooked through, about 4 minutes per side. Transfer to a cutting board and let rest 5 minutes before thinly slicing.
- Cook noodles according to package directions. Divide among bowls; add pork. Strain broth and ladle into bowls. Top soup with bean sprouts, cilantro, scallions, and peanuts and serve with lime wedges.
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