Spicy Pork Noodles Recipes

CRISPY PORK WITH SAUCY SPICY NOODLES

Steps:

• In a large pan, heat the sesame and chilli oils together then add the garlic.
• Cook until fragrant (30 seconds, or so) then add the soy sauce, hoisin sauce, rice vinegar, honey and chilli flakes.
• Mix cornstarch with water to make a slurry then add and allow to simmer. Cook for a few minutes until the sauce has thickened slightly. Set aside.
• Chop the pork into bite-size chunks. In a large bowl, whisk together the eggs and soy sauce.
• In a separate bowl, whisk the flour, cornstarch and salt together. Coat the pork first in the flour, then in the egg and finally in the flour again.
• Heat a large pot of vegetable oil over high heat and once hot, carefully add the pork in batches and fry until golden brown and cooked through, approximately 5-7 minutes.
• Remove with a slotted spoon and allow to drain on a wire rack set over a sheet pan.
• Cook the noodles in a large pot of salted water until al dente then drain. Toss the noodles with the sauce.
• Serve the noodles and sauce in bowls topped with crispy pork and spring onion.

SPICY PORK NOODLES

Steps:

• Open ramen noodles and discard flavor packets. Cook ramen noodles in boiling water for 3 minutes. Drain and set aside.
• While noodles are cooking heat oil over medium-high heat in a large skillet. Add pork tenderloin and cook until starting to brown.
• Add brown sugar, soy sauce and chili garlic sauce to skillet. Stir. Reduce heat simmer for 5 minutes.
• Add cooked noodles to skillet and toss to coat. Sprinkle with green onions.

SPICY PORK NOODLE BOWL

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.

SPICY GINGER PORK NOODLES WITH BOK CHOY

Steps:

• Trim bok choy and separate dark green tops from white stems; leave tops whole and thinly slice stems. Peel ginger and finely chop half of it. Slice remaining ginger into thin matchsticks.
• Bring a large pot of salted water to a boil. Add noodles and cook according to package instructions. Drain and run under cool water; drain again.
• Heat 1 tablespoon peanut oil in a large skillet over medium-high heat. Add pork and cook, breaking up with a fork, until golden and cooked through, about 10 minutes. Season with salt, 1 1/2 tablespoons soy sauce and 1/2 tablespoon rice wine vinegar. Use a slotted spoon to transfer meat to a bowl.
• Add remaining 1 tablespoon oil to skillet. Stir in half the scallions, the finely chopped ginger, the garlic and the chile. Cook until fragrant, about 1 minute. Add bok choy stems and a pinch of salt. Cook until bok choy is almost tender, about 2 minutes. Toss in leaves and return pork to skillet.
• Toss noodles, remaining 1/4 cup soy sauce and 1 1/2 tablespoons rice vinegar into the pan. Cook until just warmed through.
• Transfer to a large bowl and toss with remaining scallions, sesame seeds, sesame oil and herbs. In a small bowl, combine ginger matchsticks with just enough black vinegar to cover. Serve ginger mixture alongside noodles as a garnish.