Sesame Noodles With Roast Pork Recipes

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SESAME PORK ROAST

My trick to making a tasty roast that's pull-apart tender is marinating a boneless cut of pork in a tangy sauce overnight before cooking it slowly the next day. It's unbeatable. -Sue Brown, San Miguel, California

Provided by Taste of Home

Categories     Dinner

Time 9h10m

Yield 8 servings.

Number Of Ingredients 11



Sesame Pork Roast image

Steps:

  • Cut roast in half and place in a bowl. In a separate bowl or shallow dish, combine the water, soy sauce, sesame seeds, molasses, vinegar, onions, garlic powder and cayenne. Pour half over the roast. Turn to coat. Cover and refrigerate roast overnight. Cover and refrigerate remaining marinade. , Drain roast, discarding marinade. Place roast in a 5-qt. slow cooker; add the reserved marinade. Cover and cook on high for 1 hour. Reduce temperature to low; cook until meat is tender, 8-9 hours longer. , Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and cold water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir until thickened, 2 minutes. Serve with meat. If desired, sprinkle with additional sesame seeds.

Nutrition Facts : Calories 433 calories, Fat 24g fat (8g saturated fat), Cholesterol 135mg cholesterol, Sodium 835mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 1g fiber), Protein 41g protein.

1 boneless pork shoulder butt roast (4 pounds)
2 cups water
1/2 cup soy sauce
1/4 cup sesame seeds, toasted
1/4 cup molasses
1/4 cup cider or white wine vinegar
4 green onions, sliced
2 teaspoons garlic powder
1/4 teaspoon cayenne pepper
3 tablespoons cornstarch
1/4 cup cold water

SESAME NOODLES WITH ROAST PORK

Make and share this Sesame Noodles With Roast Pork recipe from Food.com.

Provided by Lvs2Cook

Categories     Pork

Time 1h

Yield 4 serving(s)

Number Of Ingredients 13



Sesame Noodles With Roast Pork image

Steps:

  • Cook pasta according to package directions; drain. Place pasta in a large bowl.
  • Combine vinegar, 1 tablespoon of the sesame oil, vegetable oil, hoisin sauce, soy sauce, gingerroot, and garlic in a small bowl; stir well. Pour half of dressing over pasta, tossing to combine.
  • Heat remaining 1 tablespoon sesame oil in a large skillet over medium-high heat. Add pork; saute 3 to 5 minutes or until browned. Add pork to pasta mixture, tossing gently to combine.
  • Remove stems from spinach; wash leaves thoroughly. Cut spinach into thin strips. Cook in a large nonstick skillet over medium-high heat 3 to 4 minutes or just until spinach wilts. Add spinach to noodle mixture.
  • Sprinkle with sesame seeds, and pour remaining dressing over pasta; toss gently to combine. Add salt and pepper to taste. Serve warm.

Nutrition Facts : Calories 428.6, Fat 18.8, SaturatedFat 3.5, Cholesterol 53.7, Sodium 230.6, Carbohydrate 37.3, Fiber 3.5, Sugar 1.8, Protein 27.5

6 ounces vermicelli or 6 ounces thin spaghetti, uncooked
1/4 cup rice wine vinegar, plus
1 tablespoon rice wine vinegar
2 tablespoons dark sesame oil, divided use
1 tablespoon vegetable oil
2 teaspoons hoisin sauce
1 teaspoon soy sauce
1 tablespoon minced fresh gingerroot
1 garlic clove, minced
3/4 lb cooked pork roast, cut into thin strips
1/2 lb fresh spinach
3 tablespoons sesame seeds, toasted
salt and pepper (to taste)

SESAME-GINGER PORK WITH SOBA NOODLES

Provided by Robin Miller : Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12



Sesame-Ginger Pork with Soba Noodles image

Steps:

  • Cook the soba noodles according to the package directions. Drain and transfer to a large zip-top plastic bag. Add 2 teaspoons of the oil, seal the bag, and shake to coat the noodles.
  • Meanwhile, heat the remaining 2 teaspoons oil in a large skillet over medium heat. Add the ginger and cook, stirring, for 1 minute. Increase the heat to medium-high; add the pork, and cook, stirring, until browned on all sides, about 5 minutes total. Add the salt and pepper and stir to coat the pork. Add the scallions and sesame seeds and cook, stirring, for 1 minute. Add the broth and soy sauce reduce heat to medium, and simmer until the pork is cooked through, about 5 minutes. Remove from the heat and stir in the water chestnuts.
  • If you're stopping here:
  • Let cool to room temperature, then transfer the mixture to a large zip-top plastic bag or plastic container and refrigerate along with the bag of noodles for up to 3 days.
  • When you're ready to eat:
  • Combine the pork mixture and soba noodles in a large skillet set over medium heat and simmer for 5 minutes to heat through. You can also reheat the noodles and pork mixture together in the microwave for 3 to 5 minutes on HIGH. Meanwhile, chop the cilantro.
  • Remove from the heat, stir in the cilantro, and serve.

8 ounces soba noodles or whole-wheat spaghetti
4 teaspoons toasted sesame oil, divided
1 tablespoon minced pickled ginger
1 (1 1/4-pound) pork tenderloin, cut into 1-inch chunks
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 scallions (green and white parts), chopped
1 tablespoon sesame seeds
1 cup reduced-sodium chicken broth
1/4 cup reduced-sodium soy sauce
1/2 cup sliced water chestnuts, drained
1/4 cup chopped fresh cilantro leaves

STICKY HOISIN PORK FILLET WITH SESAME GREENS & NOODLES

Enjoy sticky hoisin pork fillet with sesame greens and noodles for an easy supper on busy weeknights. It's low in calories and fat, yet full of flavour

Provided by Anna Glover

Categories     Dinner, Supper

Time 45m

Number Of Ingredients 10



Sticky hoisin pork fillet with sesame greens & noodles image

Steps:

  • Heat the oven to 220C/200C fan/gas 7. Brush the hoisin all over the pork and transfer to a foil-lined baking tray. Roast, basting every 10 mins, for 25-30 mins until cooked through. Remove from the oven and leave to rest for 5 mins.
  • Meanwhile, cook the egg noodles following pack instructions, drain, then toss with 1 tsp sesame oil to stop them sticking together. Heat the remaining sesame oil in a wok or large frying pan, and fry the greens for 4 mins, adding a splash of water to help soften the stalks. Add most of the spring onions and all the edamame beans. Fry for another 2 mins until the greens are tender, then stir in the sesame seeds, soy sauce and rice vinegar. Toss everything to coat well.
  • Cut the pork into thick slices and serve with the noodles, sesame greens and remaining spring onions sprinkled over the top. Serve with more hoisin sauce, if you like.

Nutrition Facts : Calories 415 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 10 grams sugar, Fiber 10 grams fiber, Protein 35 grams protein, Sodium 1.5 milligram of sodium

4 tbsp hoisin sauce, plus extra to serve
1 pork fillet (about 400g), fat and sinew trimmed
4 egg noodle nests
3 tsp sesame oil
300g kale, spring greens or swiss chard, chopped
100g spring onions, sliced
200g frozen podded edamame beans or peas, defrosted
1 tbsp sesame seeds
2 tsp low-salt soy sauce
1 tbsp rice vinegar

HOT SESAME NOODLES WITH SCALLIONS AND PORK

Swap in any kind of ground meat and any kind of vegetable for this saucy, clean-out-your-pantry rice noodle stir-fry.

Provided by Anna Stockwell

Categories     Ginger     Garlic     Vinegar     Sesame Oil     Ground Beef     Carrot     Zucchini     Pea     Green Onion/Scallion     Noodle     Dinner Party Gameplan     Kitchen Organization     Wheat/Gluten-Free     Beef     Pork

Yield 4 servings

Number Of Ingredients 14



Hot Sesame Noodles with Scallions and Pork image

Steps:

  • Whisk ginger, garlic, tahini, soy sauce, mirin, vinegar, and ¼ cup sesame oil in a medium bowl until smooth; set sauce aside.
  • Heat vegetable oil in a large skillet over high. Break up meat into pieces with your hands and scatter in an even layer across skillet. Cook, undisturbed, until well browned underneath, about 5 minutes; season with 1/2 tsp. salt. Continue to cook, breaking up with a wooden spoon or spatula, until cooked through, about 2 minutes. Add carrots and white and pale green scallion parts; season with 1/2 tsp. salt. Cook, stirring constantly, until combined and warmed through, about 1 minute.
  • Meanwhile, place noodles in a large pot of boiling salted water. Immediately remove pot from heat and let noodles sit until tender, 5-10 minutes, depending on their shape. Drain and transfer to a large bowl
  • Pour reserved sauce and 1/2 cup hot water into skillet and reduce heat to medium. Cook, stirring constantly, just until sauce starts to bubble and is smooth, about 1 minute. Pour over noodles in bowl and toss to coat, adding more hot water if needed to loosen sauce.
  • Divide noodle mixture among bowls. Top with sliced scallion greens, sesame seeds, and/or seaweed, if desired. Drizzle with sesame oil before serving.

1 (3") piece ginger, peeled, finely grated
2 garlic cloves, finely grated
1/2 cup tahini
1/4 cup low-sodium soy sauce or tamari
1/4 cup mirin (Japanese rice wine)
1/4 cup unseasoned rice vinegar
1/4 cup hot chili sesame oil, plus more for serving
2 Tbsp. vegetable oil
1 lb. ground pork, beef, chicken, or turkey
1 tsp. kosher salt, divided, plus more
2 cups sliced carrots, zucchini, or whole snow or sugar snap peas
1 bunch scallions, white and pale green parts cut into 1" pieces, dark green parts thinly sliced
8 oz. rice noodles of any shape
Toasted sesame seeds and sliced seaweed snacks (for serving; optional)

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