Sauteed Pork With Chinese Egg Noodles Recipes

CHINESE PORK 'N' NOODLES

Steps:

• Cook pasta according to package directions. Meanwhile, in a small bowl, combine the hoisin sauce, soy sauce and sesame oil; set aside. , In a large nonstick skillet or wok, stir-fry pork in 2 teaspoons canola oil for 3 minutes or until no longer pink. Remove and keep warm. In the same skillet, stir-fry the red pepper, peas and onion in remaining oil for 3 minutes. Add cabbage; stir-fry 2 minutes longer or until vegetables are crisp-tender. , Stir reserved hoisin sauce mixture and stir into skillet. Return pork to the pan; heat through. Drain pasta and add to skillet; toss to coat. Sprinkle each serving with 1 tablespoon cilantro.

SAUTEED PORK WITH CHINESE EGG NOODLES

Steps:

• Marinate strips of pork in a mixture of half a teaspoon garlic, one tablespoon soy sauce, sherry, cornstarch and one tablespoon sesame oil for one hour. Heat four quarts salted water for noodles.
• Heat peanut oil in wok or heavy frying pan. Stir-fry scallions, ginger and remaining garlic two to three minutes. Meanwhile, put noodles into boiling water, cook three minutes or until al dente. Drain and place in heated serving bowl with tablespoon of sesame oil to prevent sticking.
• Add pork to scallions and ginger and stir-fry until lightly browned (two to three minutes). Add asparagus and spinach and cook until spinach wilts.
• Add orange juice, deglaze cooking juices. Stir in hoisin sauce and remaining soy sauce. Put pork mixture on top of noodles and serve.

SHANGHAI NOODLES (CU CHAO MIAN)

Steps:

• To make the marinade, combine the soy sauce, oyster sauce, sugar and ginger and stir until the sugar is dissolved. Place the pork in the marinade and let sit for 10 minutes. Drain and reserve the marinade for later.
• Heat the oil in a wok or heavy skillet on high heat and fry the pork for one minute or until done. Remove the pork and set aside. Next fry the white parts of the cabbage and green onions along with the garlic for 30 seconds or until tender. Return the pork to the pan along with the reserved marinade, the sesame oil, chicken/cornstarch mixture and the green parts of the cabbage and green onions. Cook for 30 seconds. Add the noodles and stir until combined. Add white pepper to taste. Serve immediately.

CHINESE NOODLES WITH PORK & SPICY PEANUT SAUCE

Steps:

• Set a large pot of water to boil for the pasta. Cook the noodles according to the package directions and drain. While you're waiting for the water to boil, start assembling the pork and sauce. Assemble the sauce: Use a fork to whisk together the chicken broth, hoisin sauce, and soy sauce together in a glass measuring cup. Set near the stovetop. Brown the pork: Heat 1 tablespoon canola oil in a large sauté pan over medium heat. Brown the pork until no longer pink, breaking it up with the back of a spoon as you go. Add the red pepper flakes, half of the green onions, garlic, and ginger. Stir to combine. Heat until fragrant. Pour in the pre-whisked sauce and add the two tablespoons of peanut butter. Stir to combine. Heat until sauce bubbles and thickens and then reduce heat to low and keep warm while the pasta finishes cooking. Add the drained noodles to the sauté pan and toss together with a pair of tongs so that they are all coated with sauce. Garnish with remaining green onions and serve.

CHINESE PORK WITH NOODLES

Steps:

• Add carrots,celery,leek,rotel tomatoes,diced tomatoes,mushrooms,pork tenderloin,red wine,worcestershire sauce and chinese five spice powder to crock pot.
• Stir.
• Cook on high for 4 hours or until pork tenderloin is tender, on low setting appox 6-7 hours.
• Cook egg noodles according to package directions.
• Serve pork and vegetables over egg noodles.