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
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
ASIAN-STYLE PORK AND NOODLES
Orange juice, hoisin sauce, and cider vinegar give this pasta its sweet-and-sour flavor. The vegetables are quickly cooked so they stay crisp.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 30m
Number Of Ingredients 11
Steps:
- In a small bowl, stir together orange juice, hoisin sauce, vinegar, ketchup, and 3/4 teaspoon salt; set sauce aside. Cut off tops 1 to 2 inches below florets. Trim broccoli and discard tough ends of stalks, then peel and thinly slice crosswise. Separate broccoli heads into florets.
- In a large pot of boiling salted water, cook noodles until al dente according to package directions, adding broccoli (stalks and florets) and peas during last minute of cooking. Drain; transfer to a large bowl.
- In a large skillet, heat oil over medium heat. Dredge pork in cornstarch, shaking off excess. Saute pork until lightly browned and cooked through, tossing frequently, about 3 minutes. Pour in reserved sauce, and bring to a boil. Add to bowl with noodles; toss to combine.
TWICE COOKED NOODLES WITH HOISIN PORK
Steps:
- Rinse and drain cooked noodles; transfer to large bowl and mix in soy sauce and sesame oil. (May be prepared up to two hours ahead. Let stand at room temperature.) Heat heavy large skillet over high heat; add five tablespoons peanut oil, and swirl pan to coat. Add noodles to skillet; using metal spatula, press noodles to 1-inch-thick pancake. Reduce heat to medium-high; cook until bottom of pancake is brown, about 15 minutes. Use tongs to lift pancake off pan. Add remaining two tablespoons peanut oil to skillet. Turn pancake over and slide back into skillet. Cook until brown on bottom, about six minutes. Using tongs, transfer noodle pancake to platter. Top with Stir-Fried Pork in Hoisin Sauce, garnish with julienned green onions. Divide in half and serve. For sauce, stir together first five ingredients until well blended. Stir pork (cut in 1 1/2 x 1/2 x 1/4-inch strips) and next six ingredients together until blended. Heat 1 1/2 tablespoons peanut oil in heavy large skillet. Add sauce and bring to simmer. Add pork; stir-fry three minutes. Add two tablespoons water and onions; stir-fry until pork is cooked through, adding more water by tablespoons to thin sauce if desired, about one minute.
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
STIR-FRIED PORK IN HOISIN SAUCE
This simple and tasty stir-fry is from the Wild Ginger Restaurant in Seattle. We like to serve this over cooked soba noodles with some stir-fried vegetables on the side.
Provided by lazyme
Categories Pork
Time 25m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- For Sauce:.
- Stir all ingredients in a medium bowl until well blended.
- For Pork:.
- Stir pork and next 6 ingredients in small bowl until blended.
- Heat 1 1/2 tablespoons peanut oil in heavy large skillet.
- Add sauce; bring to simmer.
- Add pork; stir-fry 3 minutes.
- Add 2 tablespoons water and onions.
- Stir-fry until pork is cooked through, adding more water by tablespoonfuls to thin sauce if desired, about 1 minute.
Nutrition Facts : Calories 537.4, Fat 18.9, SaturatedFat 4.3, Cholesterol 123.8, Sodium 3009.6, Carbohydrate 37, Fiber 2.4, Sugar 20, Protein 46.1
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