Asian-Style Pork and Noodles
This was EASY. It said 30 minutes and it really was 30 minutes.
We used udon noodles because we love them! Also didn't feel like TONS of veggies so I only added the broccoli. I liked this but the only thing I didn't care for was the cornstarch on the pork. Next time I'll just cook the pork in the skillet and then stir in the cornstarch towards the end (the boiling steps). I just didn't really like the almost 'breaded' kind of texture in the stir fry. I also let this boil a couple extra minutes to really thicken the sauce.
Asian-Style Pork and Noodles
Prep: 20 minutes Total: 30 minutes.
Orange juice, hoisin sauce, and cider vinegar give this pasta its sweet-and-sour flavor. The vegetables are quickly cooked so they stay crisp. You can use almost any type of noodle in this dish, including traditional Asian noodles such as udon, available in specialty shops and many supermarkets.
Ingredients
Serves 4
3/4 cup fresh orange juice
1/4 cup dark hoisin sauce
3 tablespoons cider vinegar
2 tablespoons ketchup
Coarse salt
1 large head broccoli, about 1 1/3 pounds
8 ounces wide egg noodles
8 ounces sugar snap peas, or snow peas, trimmed
2 tablespoons vegetable oil
1 pound boneless pork loin or tenderloin, sliced 1/2 inch thick, each slice cut into 1/2-inch-wide strips
3 tablespoons cornstarch
Directions
In a small bowl, stir together orange juice, hoisin sauce, vinegar, ketchup, and 3/4 teaspoon salt; set sauce aside. Cut off tops 1 to 2 inches below florets. Trim broccoli and discard tough ends of stalks, then peel and thinly slice crosswise. Separate broccoli heads into florets.
In a large pot of boiling salted water, cook noodles until al dente according to package directions, adding broccoli (stalks and florets) and peas during last minute of cooking. Drain; transfer to a large bowl.
In a large skillet, heat oil over medium heat. Dredge pork in cornstarch, shaking off excess. Saute pork until lightly browned and cooked through, tossing frequently, about 3 minutes. Pour in reserved sauce, and bring to a boil. Add to bowl with noodles; toss to combine.
We used udon noodles because we love them! Also didn't feel like TONS of veggies so I only added the broccoli. I liked this but the only thing I didn't care for was the cornstarch on the pork. Next time I'll just cook the pork in the skillet and then stir in the cornstarch towards the end (the boiling steps). I just didn't really like the almost 'breaded' kind of texture in the stir fry. I also let this boil a couple extra minutes to really thicken the sauce.
Asian-Style Pork and Noodles
Prep: 20 minutes Total: 30 minutes.
Orange juice, hoisin sauce, and cider vinegar give this pasta its sweet-and-sour flavor. The vegetables are quickly cooked so they stay crisp. You can use almost any type of noodle in this dish, including traditional Asian noodles such as udon, available in specialty shops and many supermarkets.
Ingredients
Serves 4
3/4 cup fresh orange juice
1/4 cup dark hoisin sauce
3 tablespoons cider vinegar
2 tablespoons ketchup
Coarse salt
1 large head broccoli, about 1 1/3 pounds
8 ounces wide egg noodles
8 ounces sugar snap peas, or snow peas, trimmed
2 tablespoons vegetable oil
1 pound boneless pork loin or tenderloin, sliced 1/2 inch thick, each slice cut into 1/2-inch-wide strips
3 tablespoons cornstarch
Directions
In a small bowl, stir together orange juice, hoisin sauce, vinegar, ketchup, and 3/4 teaspoon salt; set sauce aside. Cut off tops 1 to 2 inches below florets. Trim broccoli and discard tough ends of stalks, then peel and thinly slice crosswise. Separate broccoli heads into florets.
In a large pot of boiling salted water, cook noodles until al dente according to package directions, adding broccoli (stalks and florets) and peas during last minute of cooking. Drain; transfer to a large bowl.
In a large skillet, heat oil over medium heat. Dredge pork in cornstarch, shaking off excess. Saute pork until lightly browned and cooked through, tossing frequently, about 3 minutes. Pour in reserved sauce, and bring to a boil. Add to bowl with noodles; toss to combine.