Asianstyleporkandnoodlebowl Recipes

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SIMPLE VIETNAMESE PORK NOODLE BOWL



Simple Vietnamese Pork Noodle Bowl image

Have fun with global flavors! This Vietnamese noodle bowl made with pork tenderloin, fresh vegetables and a hint of lime tastes amazing!

Provided by National Pork Board

Categories     Pork

Time 55m

Yield 6 serving(s)

Number Of Ingredients 10

1 1/4 lbs pork tenderloin, trimmed and cut into 1/4-inch slices
12 ounces rice noodles
4 cups prepared coleslaw mix
1/4 red onion, thinly sliced
4 1/2 cups reduced-sodium chicken broth
4 1/2 teaspoons fish sauce
1 teaspoon reduced sodium soy sauce
2 tablespoons canola oil or 2 tablespoons other neutral-flavored oil
1/4 cup thinly sliced fresh basil, leaves
1 lime, cut into 6 wedges

Steps:

  • Prepare noodles according to package directions. Arrange noodles in 6 serving bowls. Top with slaw mix and onion; set aside.
  • While noodles are cooking, combine chicken broth, fish sauce and soy sauce in a medium saucepan and bring to a boil over medium-high heat. Reduce heat to low and keep broth just below a simmer. In a very large skillet over medium-high heat, warm oil. Add pork and cook until browned and internal temperature of the pork reaches 145°F., 1 to 2 min., per side. You may have to do this in batches. Remove pork and rest for 3 min., and arrange pork on top of noodle bowls. Ladle in broth, garnish with basil and lime wedges, and serve.

Nutrition Facts : Calories 409.3, Fat 9.5, SaturatedFat 1.9, Cholesterol 61.5, Sodium 597.6, Carbohydrate 54, Fiber 2.5, Sugar 2.3, Protein 26.1

INDONESIAN PORK NOODLE BOWL



Indonesian Pork Noodle Bowl image

Marinated strips of pork loin are stir fried with cabbage, celery, garlic, and vermicelli pasta.

Provided by Smithfield(R)

Categories     Trusted Brands: Recipes and Tips     Smithfield®

Time 35m

Yield 6

Number Of Ingredients 9

8 ounces vermicelli or angel hair pasta
2 tablespoons olive oil, divided
1 Smithfield® Garlic & Herb Seasoned Pork Loin Filet, cut into 1/4-inch thick strips
½ teaspoon minced garlic
½ teaspoon crushed red pepper flakes
3 cups coarsely shredded cabbage
2 cups chopped celery
3 medium (4-1/8" long)s green onions, sliced
⅓ cup soy sauce

Steps:

  • Break pasta into thirds. Cook in boiling water according to package directions; drain.
  • Meanwhile, heat 1 tablespoon oil in large skillet. Stir-fry pork, garlic and pepper flakes until pork is browned. Remove from skillet and reserve.
  • Heat remaining 1 tablespoon oil in skillet. Stir-fry cabbage, celery and green onions until tender-crisp.
  • Add pasta, stir-fried pork and soy sauce to skillet; heat through.

Nutrition Facts : Calories 306.2 calories, Carbohydrate 35.3 g, Cholesterol 38 mg, Fat 10.1 g, Fiber 3.1 g, Protein 21.2 g, SaturatedFat 2.4 g, Sodium 843.3 mg, Sugar 3.4 g

SIMPLE VIETNAMESE PORK NOODLE BOWL



Simple Vietnamese Pork Noodle Bowl image

Provided by Food Network

Time 55m

Yield 6

Number Of Ingredients 10

1¼-lb. pork tenderloin, trimmed and cut into ¼-in. slices
12 oz. rice noodles
4 c. prepared slaw mix
¼ red onion, thinly sliced
4½ c. reduced-sodium chicken broth
4½ tsp. fish sauce
1 tsp. reduced-sodium soy sauce
2 tbsp. canola oil or other neutral-flavored oil
¼ c. thinly sliced fresh basil leaves
1 lime, cut into 6 wedges

Steps:

  • Prepare noodles according to package directions. Arrange noodles in 6 serving bowls. Top with slaw mix and onion; set aside. While noodles are cooking, combine chicken broth, fish sauce and soy sauce in a medium saucepan and bring to a boil over medium-high heat. Reduce heat to low and keep broth just below a simmer. In a very large skillet over medium-high heat, warm oil. Add pork and cook until browned and internal temperature of pork reaches 145°F., 1 to 2 min. per side. You may have to do this in batches. Remove pork and rest for 3 min. Arrange pork on top of noodle bowls. Ladle in broth, garnish with basil and lime wedges, and serve.

THAI-STYLE PORK NOODLE BOWL



Thai-Style Pork Noodle Bowl image

I love Thai curry, and I love noodle bowls, and this is a blend of the two. It may not be authentic but it hits the spot.

Provided by thedailygourmet

Categories     World Cuisine Recipes     Asian

Time 30m

Yield 6

Number Of Ingredients 14

12 ounces refrigerated chow mein noodles
¼ cup soy sauce
1 tablespoon honey, or to taste
1 ½ teaspoons fish sauce
1 tablespoon vegetable oil
2 tablespoons red curry paste
1 tablespoon chopped garlic
1 teaspoon ginger paste
1 (13.5 ounce) can coconut milk
1 ½ pounds boneless pork loin chops, cut into thin strips
1 cup julienned carrots
1 (8 ounce) package sugar snap peas
¼ cup chopped fresh cilantro, or to taste
½ lime, zested and juiced

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.

Nutrition Facts : Calories 595.4 calories, Carbohydrate 45.4 g, Cholesterol 36.1 mg, Fat 37.5 g, Fiber 4.8 g, Protein 22.5 g, SaturatedFat 16.5 g, Sodium 1079.1 mg, Sugar 4.7 g

ASIAN NOODLE BOWL



Asian Noodle Bowl image

This is the perfect dish to change things up a bit, while still using familiar ingredients that can be found almost anywhere.

Provided by CulinaryExplorer

Categories     One Dish Meal

Time 15m

Yield 6 serving(s)

Number Of Ingredients 11

1/4 cup sliced almonds
12 ounces whole wheat spaghetti
2 cups broccoli, tops cut into florets, stems peeled and sliced thinly
2 cups snow peas, trimmed
1 red bell pepper, cut into 1 inch pieces
1/2 cup almond butter
1/4 cup reduced sodium soy sauce
3 tablespoons fresh lime juice
2 tablespoons brown sugar
1 tablespoon chili-garlic sauce, such as Sriracha
1 scallion, green part only

Steps:

  • Bring a large pot of water to a boil. Toast the almonds in a dry skillet over a medium-heat heat, stirring frequently, until they are golden, about 3 minutes.
  • Cook the pasta according to the directions on the package. Three minutes before the pasta is ready add the broccoli to the pasta pot. One minute before it is ready add the snow peas and red peppers to the pot.
  • While the pasta is cooking, make the sauce. Place the almond butter, soy sauce, lime juice, brown sugar, chili-garlic sauce and three tablespoon of boiling water (from the pasta pot) into a large bowl and whisk until smooth.
  • Drain the noodles and vegetables, return them to the pasta pot, add the sauce and toss to coat. Serve garnished with the toasted almonds and scallion greens.

Nutrition Facts : Calories 409.9, Fat 15, SaturatedFat 1.2, Sodium 419.5, Carbohydrate 59.6, Fiber 4.9, Sugar 8.6, Protein 16.3

PORK NOODLE BOWL RECIPE BY TASTY



Pork Noodle Bowl Recipe by Tasty image

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

¼ cup soy sauce
½ tablespoon Frank's Red Hot Original Sauce
2 tablespoons brown sugar
1 tablespoon chili oil
2 tablespoons rice vinegar
1 tablespoon vegetable oil
2 tablespoons ginger, minced
4 cloves garlic, minced
1 lb ground pork
1 teaspoon cornstarch, stirred into 1 tablespoon water
8 oz rice noodle, cooked
2 carrots, peeled into thin strips
2 persian cucumbers, cut into 3 in (7 cm) matchsticks 4 scallions, thinly sliced on a bias
½ cup fresh cilantro leaves
½ cup roasted peanut, chopped
lime wedge

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

THAI PORK NOODLE BOWL



Thai Pork Noodle Bowl image

Be internationally inspired! Slice tender grilled Thai-marinated pork chops and top a bed of peanut noodles made with garlic, lime juice and soy sauce.

Provided by Food Network

Time 15m

Yield 4 Servings

Number Of Ingredients 13

4 boneless ribeye (rib) pork chops, about ¾ - to 1-inch thick
¼ cup soy sauce
¼ cup cilantro, chopped OR 1 tablespoon dried cilantro
3 cloves garlic, crushed (about 3 tablespoons)
3 tablespoons brown sugar
1 tablespoon vegetable oil
1 lime, juiced
10 ounces pasta, spaghetti, linguini or angel hair
1 lime, juiced
2 cloves garlic, finely minced
½ cup creamy peanut butter
1 cup hot water
2 tablespoons soy sauce

Steps:

  • Whisk together the soy sauce, cilantro, garlic, brown sugar, vegetable oil and lime juice in a bowl.
  • In a large baking dish, arrange the ribeye pork chops in an even layer. Pour the marinade over the pork chops, reserving about ¼ cup of the marinade in the refrigerator for later use.
  • Marinate the pork chops for 20 to 30 minutes.
  • Meanwhile, cook the pasta according to the package directions. Whisk together lime juice, garlic, peanut butter, hot water and soy sauce for the peanut sauce. Drain the pasta once cooked, and toss the pasta with the peanut noodle sauce in a large bowl. Add more soy sauce if desired.
  • Heat an indoor grill pan or outdoor grill to medium-high heat. Remove pork chops from the marinade, discarding the excess marinade. Place pork chops on the hot grill for 4 minutes on each side, flipping once until the internal temperature of the pork measures between 145°F. (medium rare) and 160°F. (medium) on a meat thermometer.
  • Transfer the grilled pork chops to a cutting board and let rest for 3 minutes before slicing against the grain.
  • Pour the reserved marinade over the sliced pork before serving and serve over the peanut noodles.

SPICY PORK NOODLE BOWL



Spicy Pork Noodle Bowl image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

1 8-ounce package thin Chinese noodles
1/4 cup plus 2 teaspoons vegetable oil
12 ounces ground pork
1 tablespoon minced peeled fresh ginger
1/4 cup low-sodium chicken broth
1/2 cup chopped bread-and-butter pickles, plus 1/4 cup brine from the jar
1/4 cup plus 2 tablespoons low-sodium soy sauce
1/4 cup toasted sesame seeds
1 tablespoon Asian chili-garlic sauce
2 teaspoons packed light brown sugar
2 Persian cucumbers, halved lengthwise and thinly sliced
1 cup cherry or grape tomatoes, chopped

Steps:

  • Bring a large pot of water to a boil. Add the noodles and cook as the label directs. Drain and toss with 2 teaspoons vegetable oil.
  • Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the pork and 2 teaspoons ginger; cook, breaking up the meat with a wooden spoon, until lightly browned, about 3 minutes. Add the chicken broth, pickles and 2 tablespoons each pickle brine and soy sauce and cook, scraping up any browned bits, until the liquid evaporates, about 4 minutes.
  • Meanwhile, puree 3 tablespoons toasted sesame seeds in a blender until finely ground, about 15 seconds. Add the remaining 3 tablespoons vegetable oil and puree until smooth. Add 1/4 cup water, the chili-garlic sauce, brown sugar and the remaining 1/4 cup soy sauce, 2 tablespoons pickle brine and 1 teaspoon ginger; puree until combined.
  • Top each serving of noodles with the sesame dressing, pork, cucumbers and tomatoes. Sprinkle with the remaining 1 tablespoon sesame seeds.

ASIAN STYLE PORK AND NOODLE BOWL



Asian Style Pork and Noodle Bowl image

I was inspired to create this from reading a similar one in a Kraft magazine. If you like, feel free to add more soy sauce. Submitted on May 3rd, 2006

Provided by Chef shapeweaver

Categories     Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

8 ounces uncooked fettuccine pasta
2 cups frozen broccoli cuts, thawed
2 cups carrots, peeled and sliced to a medium thickness
2 teaspoons canola oil
1/4 teaspoon crushed red pepper flakes (optional)
8 ounces shredded cooked pork
1/4 cup Italian dressing
1/4 cup soy sauce
1 teaspoon ground ginger

Steps:

  • Cook pasta according to directions on package.
  • 2 to 3 minutes before pasta is done, add broccoli and carrots.
  • While pasta is cooking, heat oil in a large skillet.
  • When oil is hot but not smoking, add rest of ingredients; stir until heated through.
  • Drain pasta/vegetable mix; add to meat, mixing well.
  • Taste, if desired add up to 1/4 cup more of soy sauce, and serve.

Nutrition Facts : Calories 429.1, Fat 16.6, SaturatedFat 4.1, Cholesterol 89.8, Sodium 1354.2, Carbohydrate 44.1, Fiber 4.1, Sugar 5.1, Protein 26.8

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