Delicious Pork And Noodles Recipes

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PORK AND NOODLES



Pork and Noodles image

"My family loves this mixed medley with its hint of ginger. Even my 3-year-old asks for seconds," Jacquelynn McCown reports from Palm Beach Gardens, Florida.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 12

6 tablespoons reduced-sodium soy sauce, divided
1/4 to 1/2 teaspoon minced fresh gingerroot
2 garlic cloves, minced
1 pound boneless pork loin, cut into 2-inch strips
4 ounces uncooked thin spaghetti
3 teaspoons canola oil, divided
4 cups thinly sliced napa (Chinese) cabbage
2 large onions, sliced
1 cup thinly sliced carrots
1/3 cup sweet white wine or chicken broth
4-1/2 teaspoons sugar
1/4 teaspoon crushed red pepper flakes

Steps:

  • In a resealable plastic bag, combine 2 tablespoons of soy sauce, ginger and garlic; add pork. Seal bag and turn to coat; refrigerate for 30 minutes. Cook pasta according to package directions; drain., In a large nonstick skillet or wok, stir-fry pork in 2 teaspoons oil for 3 minutes. Remove and keep warm. sTir-fry the cabbage, onions and carrots in remaining oil for 2-4 minutes or until crisp-tender. Add the wine or broth, sugar, red pepper flakes and remaining soy sauce. Cook over medium-high heat for 1 minute. Add spaghetti and pork; toss to coat.

Nutrition Facts :

GOLDEN PORK 'N' NOODLES



Golden Pork 'n' Noodles image

This hearty pork-and-noodle mainstay has plenty of family-pleasing flavor. Just serve a simple vegetable side dish to round out the meal.-Nicole Werner, Ann Arbor, Michigan

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 13

4 cups uncooked egg noodles
1 pound ground pork
1/2 pound sliced fresh mushrooms
1 cup chopped green pepper
1/2 cup chopped onion
2 tablespoons canola oil
1 can (10-3/4 ounces) condensed golden mushroom soup, undiluted
1/2 cup whole milk
3 ounces cream cheese, cubed
1 jar (4 ounces) sliced pimientos, drained
1-1/2 teaspoons dried marjoram
3/4 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Cook noodles according to package directions. Meanwhile, in a large skillet, cook pork over medium heat until no longer pink. Drain; set aside., In the same skillet, saute the mushrooms, green pepper and onion in oil until crisp-tender. Stir in the soup, milk, cream cheese, pimientos, marjoram, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until cheese is melted. , Drain noodles; stir into skillet. Add pork; heat through.

Nutrition Facts : Calories 417 calories, Fat 24g fat (9g saturated fat), Cholesterol 95mg cholesterol, Sodium 778mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 3g fiber), Protein 22g protein.

YUMMY PORK NOODLE CASSEROLE



Yummy Pork Noodle Casserole image

This is my Mom's pork noodle casserole. The added sour cream gives it a little twist on the usual version. The added red pepper and corn give it color and flavor. You can add and subtract any vegetables in this versatile recipe. This is one of my favorite comfort food recipes.

Provided by cjscott

Categories     Meat and Poultry Recipes     Pork

Time 1h

Yield 6

Number Of Ingredients 15

2 cups egg noodles
cooking spray
3 tablespoons butter
¼ cup chopped onion
¼ cup chopped celery
¼ cup chopped carrots
¼ cup chopped red bell pepper
2 (10.75 ounce) cans condensed cream of chicken soup
½ cup sour cream, or more to taste
2 cups shredded Cheddar cheese
1 (8 ounce) can whole kernel corn, drained
3 cups cubed cooked pork
1 teaspoon salt
¼ teaspoon ground black pepper
½ cup dry bread crumbs

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the noodles have cooked through, but are still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
  • Preheat an oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
  • Melt the butter in a skillet over medium heat. Stir in the onion, celery, carrots, and red bell pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the noodles, cream of chicken soup, sour cream, Cheddar cheese, corn, and cooked pork, then season with salt and black pepper. Transfer mixture into the prepared baking dish. Sprinkle bread crumbs on top.
  • Bake in the preheated oven until bubbly, 30 to 35 minutes.

Nutrition Facts : Calories 579.6 calories, Carbohydrate 32.9 g, Cholesterol 142.2 mg, Fat 32.9 g, Fiber 2 g, Protein 38.2 g, SaturatedFat 17.2 g, Sodium 1575.1 mg, Sugar 3.6 g

DELICIOUS PORK AND NOODLES



Delicious Pork and Noodles image

This is the simplest pork and noodles recipe I know. It takes only 5 ingredients - two of which are salt and pepper. My kids LOVE this!! You'll be amazed at how good this is. I cook the meat in my crockpot, but my mom has always done it on the stovetop. I never believed her when she said it was flavored basically with salt, pepper and beef broth. I thought I was so smart and added spices and garlic, but I found that nothing I tried was as good as her version. As they say, mother knows best....uuggghhh!

Provided by Aggiezoey

Categories     One Dish Meal

Time 4h5m

Yield 6-8 serving(s)

Number Of Ingredients 5

1 -2 lb pork loin
2 (14 ounce) cans low sodium beef broth
1 (16 ounce) bag egg noodles
salt
pepper

Steps:

  • Sprinkle all sides of your pork loin liberally with salt and pepper.
  • Spray inside of crockpot with spray cooking oil (I do this because it makes cleaning the crock so much easier).
  • Place pork in crockpot along with about 1/4 cup of water and cook on low all day or high for about 3-4 hours (cooking time varies according to your crockpot and the size of your pork loin -- if it is large and I need it to be done faster, I will cut the loin into smaller chunks). You will know when it is done, when you can shred it with a fork.
  • About 15-20 minutes before I want to serve, in a pot on the stove, I bring the cans of broth to just the point of boiling and then I add the bag of noodles and cook basically according to the directions on the package. Hopefully, most of the liquid will be absorded, if any is left, you might want to drain it off. For this dish, the noodles should NOT be soupy.
  • While the noodles are cooking, remove your pork loin from the crockpot and gently shred the pork. We like it not to be stringy and not to have chunks that are too big. Just nice bite sized pieces.
  • When the noodles are done, add the pork to the pot of noodles and stir so pork is distributed throughout. If pork wasn't warm when you added it, let the noodles/pork reheat. Taste - if bland, you'll need to add more salt and pepper.
  • Serve with warm bread and a salad. Nice comfort food.
  • NOTE - my mom cooks the pork on the stove in a pot. After salt/peppering the pork, I think she browns all sides of the loin and then turns down to low and cooks for 2-3 hours - with a little water or broth in the bottom of the pan. Then she removes the pork to be shredded and in the same pot cooks her noodles and then adds pork back.
  • TIP - if you aren't worried about watching fat, add the juice/drippings that are in the bottom of the crockpot to the cans of broth - the drippings add an extra depth to the flavor of the dish!
  • NOTE - if your pork loin is on the small side (closer to 1 pound), you will want to use less noodles and less broth. You should be able to get pork with every bite of noodles.

EASY PORK AND NOODLE BAKE



Easy Pork and Noodle Bake image

Our pork and noodle casserole is made with pork loin, noodles, peas, mushrooms, celery, onion, cream of mushroom soup, pimiento, and cheddar cheese.

Provided by Diana Rattray

Categories     Entree     Dinner     Pasta

Time 1h55m

Yield 6

Number Of Ingredients 16

4 to 5 cups diced pork loin (or other lean pork)
2 tablespoons extra-virgin olive oil
1/2 cup onion (chopped)
1 cup celery (thinly sliced)
1 teaspoon salt
1/2 teaspoon dried leaf thyme (crumbled)
1/4 teaspoon ground black pepper
1 (10 3/4 ounces) can condensed cream of mushroom soup
1 cup water
6 ounces (about 3 cups) uncooked wide noodles
1 cup frozen peas (thawed)
1 (4-ounce) can sliced mushrooms
1 (2-ounce) jar chopped pimientos (drained)
1/2 cup grated cheddar cheese
1 cup soft fresh breadcrumbs
2 tablespoons butter (melted)

Steps:

  • Gather the ingredients.
  • Heat the oven to 375 F. Butter a 2 1/2- to 3-quart baking dish.
  • In a large skillet or sauté pan over medium heat, brown the diced pork in the olive oil.
  • Add the chopped onion and sliced celery and sauté for about 3 minutes longer.
  • Add salt, thyme, pepper, condensed mushroom soup, and water. Cover, reduce the heat to low, and simmer the mixture for 1 hour.
  • Meanwhile, just before the pork mixture is finished cooking, prepare the noodles. Cook the noodles in boiling salted water following the package directions.
  • Drain in a colander and rinse briefly with hot water.
  • Add the cooked noodles, peas, mushrooms, pimiento, and shredded cheese to the pork mixture.
  • Transfer the mixture to a lightly buttered large shallow baking dish.
  • Combine the soft breadcrumbs with the melted butter and sprinkle over the top of the noodle mixture.
  • Put the casserole in the preheated oven and bake for 30 minutes.

Nutrition Facts : Calories 727 kcal, Carbohydrate 46 g, Cholesterol 173 mg, Fiber 4 g, Protein 62 g, SaturatedFat 11 g, Sodium 903 mg, Sugar 7 g, Fat 32 g, ServingSize 6 servings, UnsaturatedFat 0 g

PORK NOODLE CASSEROLE



Pork Noodle Casserole image

Barbara Beyer of Two Rivers, Wisconsin shares this hearty pork, corn and noodle dish she learned to make from her grandmother. "We never have a family get-together without it," she notes. "It's a great addition to a buffet and makes a filling meal with the addition of warm rolls."

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 6 servings.

Number Of Ingredients 11

3 cups cubed cooked pork
1 can (14-3/4 ounces) cream-style corn
1 cup chicken broth
4 ounces process cheese (Velveeta), diced
2/3 cup chopped green pepper
2/3 cup chopped onion
1 jar (4-1/2 ounces) whole mushrooms, drained
2 tablespoons diced pimientos
1/2 teaspoon salt
1/4 teaspoon pepper
8 ounces uncooked egg noodles

Steps:

  • In a large bowl, combine the first 10 ingredients. Add noodles; gently toss to coat. Transfer to a greased 2-1/2-qt. baking dish., Cover and bake at 325° for 1 hour or until noodles are tender, stirring every 20 minutes.

Nutrition Facts : Calories 418 calories, Fat 13g fat (6g saturated fat), Cholesterol 111mg cholesterol, Sodium 897mg sodium, Carbohydrate 45g carbohydrate (6g sugars, Fiber 3g fiber), Protein 31g protein.

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