Sticky Pork Noodles Recipes

STICKY PORK NOODLES

Steps:

• Mix the marinade ingredients in a shallow dish. Slice the pork into 4cm to 5cm strips, then add to the marinade and set aside.
• Cut the broccoli into florets, then cook in a pan of boiling salted water for 2 minutes. Add the noodles and cook according to the packet instructions. Drain, reserving a little of the cooking water, and set aside.
• Peel the garlic and ginger, finely slice the garlic, then cut the ginger into matchsticks.
• Heat the groundnut oil in a large pan or wok over a high heat, then fry the garlic and ginger for 2 to 3 minutes, until golden. Add the pork (reserving the marinade) and fry for 3 to 4 minutes, until browned.
• Add the marinade and reduce the heat a little. Toss the pork to coat and fry for a few minutes until sticky and cooked through.
• Add the noodles, broccoli and reserved cooking water and toss. Once it's lovely and sticky, stir through the beansprouts for the final 30 seconds or until heated through.
• Slice and scatter with chilli (if using) and serve at once.

STICKY PORK WITH GINGERED NOODLES & KALE

Steps:

• Mix half the ginger with the soy, honey and five-spice in a shallow dish. Add the pork steaks and turn in the mixture to coat. Grill for 6-8 mins, turning once, until the pork is cooked and nicely browned.
• Meanwhile, cook the noodles following pack instructions. Heat the oil in a wok or large frying pan, then quickly fry the remaining ginger with the kale and chilli for 2 mins until wilted. Drain the noodles and add to the pan, tossing everything together. Serve with the pork steaks.

PORK AND NOODLES

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.

STICKY SOY & HONEY PORK WITH ASIAN NOODLES

Steps:

• Heat oven to 200C/180C fan/gas 6. Mix together the soy, ketchup and honey with the five-spice. Put the pork tenderloin on a baking tray and brush with just under half the sauce. Roast in the oven for 10 mins, then brush with a little extra sauce and return to the oven for a further 15 mins.
• Meanwhile, soak the noodles in boiling water until soft. Drain, reserving about 50ml of the water. Heat the sesame oil in a wok or large frying pan, add the corn and sugar snap peas, and stir-fry for 3 mins, adding the water to help the veg steam.
• Add the stir-fry veg and half the spring onions, and cook for 3 mins more until wilted. Tip in the noodles and the rest of the sauce. Using tongs, mix everything to combine. Remove the pork, cut into slices and serve on top of the noodles. Scatter with remaining spring onions.

STICKY PORK AND HOKKEIN NOODLE STIR FRY

Steps:

• Place noodles in large heatproof bowl; cover with boiling water; seperate noodles with fork and drain.
• Cut carrots into thin strips.
• Heat half the oil in wok and stir fry onion and garlic til onion softens. Add carrot, broccoli and corn, stir fry until just tender. Remove from wok.
• Heat remaining oil in wok, stir fry pork in batches until browned all over.
• Blend cornflour and sugar with sauces in a small jug. Return veggies to wok with pork and sauce mixture; stir fry til sauce boils and thickens slightly. Add noodles, stir fry til heated through.

STICKY HOISIN PORK FILLET WITH SESAME GREENS & NOODLES

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.