Thai Pork And Noodles Recipes

Steps:

• Bring a large pot of lightly salted water to a boil. Cook noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 2 minutes. Drain and set aside.
• Meanwhile, combine soy sauce, honey, and fish sauce in a small bowl until blended; set aside.
• Heat a large nonstick skillet over medium heat for 1 to 2 minutes. Pour in vegetable oil. Add curry paste, garlic, and ginger paste; cook until fragrant, about 1 minute. Add coconut milk in intervals, stirring as you pour it in to keep the sauce from separating.
• Add pork strips, carrots, and snap peas and cook until pork is cooked through, about 5 minutes. Add drained noodles to the skillet, then add soy sauce mixture. Simmer until sauce has thickened, 4 to 5 minutes.
• Divide pork and noodle mixture among serving bowls and top with cilantro, lime zest, and juice. Serve immediately.

Steps:

• Combine hoisin sauce, soy sauce, lemon juice, honey, cornstarch, sesame oil and red pepper flakes.
• Add pork, marinate while preparing pasta and vegetables or up to overnight.
• Cook spaghetti or rice noodles according to package directions, drain.
• Heat 1 tsp oil in large nonstick skillet over medium-high heat. Saute garlic for 1-2 minutes.
• Add vegetables and saute until crisp-tender (about 5 minutes).
• Remove vegetables from skillet and keep warm.
• Add remaining oil and pork mixture to skillet. Cook until pork is nicely browned.
• Return vegetables to skillet, heat through and serve.

Steps:

• On a plate, combine the flour, cumin, cayenne pepper and 1/2 teaspoon of salt. Stir to distribute the spices. Coat the pork chops with the flour mixture, and shake off any excess.
• Heat the oil in a large skillet over medium-high heat. Place the pork chops in the hot skillet, and fry for about 4 minutes per side, until cooked through.
• While the pork chops cook, stir together the chicken broth, coconut milk, peanut butter, honey, ginger and 1/4 teaspoon of salt. Remove the pork chops to a serving platter, and keep warm.
• Pour the peanut sauce into the skillet. Cook, stirring constantly for 2 minutes, or until thickened. Pour peanut sauce over the chops, and garnish with green onion, bell pepper, peanuts and cilantro.

Steps:

• Heat the oil in a large saucepan over medium-high heat. Add the scallion whites, garlic, and ginger and cook, stirring, until fragrant, about 30 seconds. Add the pork and cook, breaking it up with a spoon, until browned and cooked through, 6 to 8 minutes. Add the mushrooms and 1/2 teaspoon salt and cook, stirring frequently, until tender, 2 to 3 minutes more.
• Add the broth, fish sauce, and 2 cups water to the saucepan and bring to a boil. Add the wonton wrappers, reduce heat, and simmer until tender, 1 to 2 minutes. Stir in the lime juice. Serve with the scallion greens, chili peppers, cilantro, and lime wedges.

Steps:

• Preheat oven to 400°F. Place Reynolds® Oven Bag in 13x9x2-inch pan. Add flour, peanut sauce and water to bag. Gently squeeze bag to blend ingredients; set aside.
• Slice pork tenderloin 1-inch thick; sprinkle with salt and pepper. Add to oven bag. Turn bag several times to coat pork with sauce. Arrange pork in even layer in oven bag. Top with snap peas and bell pepper.
• Close oven bag with nylon tie. Cut six 1/2-inch slits in top. Tuck ends of bag in pan.
• Bake 12 to 14 minutes or until pork reads 145°F on meat thermometer. While pork is baking, break up noodles and COOK according to package directions. Drain cooked noodles and place in medium bowl with 1 seasoning packet, sesame oil and green onions; stir to mix well. Carefully cut bag open.
• Place 1/4 of noodles on each plate and top with pork, vegetables, and sauce. Sprinkle with peanuts and green onions. Drizzle with additional peanut sauce, if desired.

Steps:

• In small bowl, whisk together soy sauce, cornstarch, sugar, salt and pepper.
• Place in plastic bag and add pork.
• Seal and turn to coat.
• Chill for 1 hour, or up to overnight.
• Cook noodles according to package directions.
• Drain well and toss with onions, sesame oil, salt and pepper flakes.
• Meanwhile, heat skillet over medium high heat, add peanut oil, snow peas and carrots, cook, tossing frequently, about 5 minutes until crisp tender and set aside.
• Add one more tablespoon oil and sear pork chops, about 2 to 3 minutes per side, or until done.
• Add vegetables back to pot and toss to coat.
• Serve over noodles.