Best Glazed Pork Noodle Recipes

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GLAZED PORK NOODLE



Glazed Pork Noodle image

Provided by Food Network

Categories     main-dish

Time 3h15m

Yield 4 servings

Number Of Ingredients 19

10 ounces dried rice vermicelli noodle
4 pounds pork, sliced
8 ounces minced scallion whites
8 ounces minced yellow onions
3 ounces fish sauce
6 ounces sugar
1 tablespoon freshly ground black pepper
9 ounces vegetable oil
1 cup fish sauce
2 cups sugar
2 cups white vinegar
3 ounces lime juice
1 tablespoon samba chili, optional
Romaine lettuce
Bean sprouts
Cucumber, sliced
Pickled carrots, store-bought
Daikon, store-bought
Crispy shallots, store-bought

Steps:

  • For the vermicelli noodles: In a medium pan, bring 2 quarts water to a boil. Add in the rice vermicelli noodle and stir to separate, then turn off and let it sit for 8 to 10 minutes.
  • Drain in a basket and rinse with cold water, separating the noodles so they don't stick together.
  • For the glazed pork: In a medium bowl, add the pork, onion head, yellow onion, fish sauce, sugar, black pepper and 6 ounces of the vegetable oil, and toss together. Let it sit in the fridge for about 2 hours.
  • Heat the pan over high heat and add the remaining 3 ounces vegetable oil. When the oil is nearly smoking, add the batches of pork and pan sear until medium golden brown, then turn the heat down to medium low, flip the pork over and let it simmer for 30 minutes.
  • For the chili-lime fish vinaigrette: In a small bowl, combine the fish sauce, sugar, white vinegar, lime juice, chili and 1 cup hot water and stir until the sugar dissolves. Let it sit for 20 minutes before serving.
  • Line 4 bowls with some chopped romaine lettuce, bean sprouts and sliced cucumber. Top with the cooked rice vermicelli noodle.
  • Place the cooked glazed pork on top of the noodle bowl and add the pickled carrots, daikon and crispy shallots. Drizzle the vinaigrette over the bowl and mix before serving.

COLD ASIAN NOODLES WITH PORK



Cold Asian Noodles With Pork image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 12

2 medium carrots, halved lengthwise and thinly sliced crosswise
3 Kirby cucumbers, halved lengthwise and thinly sliced crosswise
1/2 jalapeno pepper, seeded and thinly sliced
1/3 cup rice vinegar (not seasoned)
1 tablespoon fish sauce
Kosher salt and freshly ground pepper
4 ounces rice vermicelli noodles
1 1/2 pounds boneless center-cut pork chops, trimmed of excess fat
3 tablespoons vegetable oil
1 tablespoon hoisin sauce, plus more for brushing
2 cups thinly sliced romaine lettuce
1 1/2 cups fresh cilantro, basil and/or mint

Steps:

  • Make the pickled vegetables: Put the carrots, cucumbers and jalapeno in a bowl. Heat the rice vinegar and fish sauce in a saucepan, then pour over the vegetables. Add a pinch each of salt and pepper and set aside, stirring occasionally, while you prepare the noodles and pork.
  • Bring a small pot of water to a boil; remove from the heat, add the noodles and let stand 8 minutes. Drain the noodles and rinse under cold water, then snip into smaller pieces with kitchen shears.
  • Meanwhile, season the pork lightly with salt and pepper. Heat 1 tablespoon vegetable oil in a medium skillet over medium-high heat. Add the pork and cook until just cooked through, 3 to 4 minutes per side. Brush each chop with hoisin sauce; turn and cook 30 seconds. Brush with more hoisin sauce, turn and cook 30 more seconds. Remove to a cutting board and let rest 5 minutes, then thinly slice.
  • Divide the noodles among bowls. Strain the pickled vegetables, reserving the liquid. Stir 1 tablespoon hoisin sauce and the remaining 2 tablespoons vegetable oil into the reserved liquid; drizzle over the noodles. Top with the pork, pickled vegetables, lettuce and herbs.
  • Per serving: Calories 476; Fat 20 g (Saturated 4 g); Cholesterol 78 mg; Sodium 618 mg; Carbohydrate 38 g; Fiber 4 g; Protein 36 g

Nutrition Facts : Calories 476 calorie, Fat 20 grams, SaturatedFat 4 grams, Cholesterol 78 milligrams, Sodium 618 milligrams, Carbohydrate 38 grams, Fiber 4 grams, Protein 36 grams

PORK CHOPS WITH ORANGE SOY GLAZE AND UDON NOODLES



Pork Chops with Orange Soy Glaze and Udon Noodles image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

4 pork loin chops, about 5 ounces each
Salt and freshly ground black pepper
1 tablespoon peanut oil
1 cup orange marmalade
1/2 cup reduced-sodium chicken broth
2 tablespoons reduced-sodium soy sauce
1 teaspoon sesame oil
12 ounces udon noodles, cooked according to package directions
2 tablespoons chopped scallions

Steps:

  • Heat peanut oil in a large skillet over medium-high heat. Season both sides of pork with salt and black pepper. Add pork to the skillet and cook 2 minutes per side, until golden brown.
  • In a medium bowl, using a spoon, combine orange marmalade, broth, soy sauce, and sesame oil. Mix well and add to the pork in the pan. Bring to a simmer for 5 minutes, or until pork is cooked through and sauce thickens and reduces. Arrange noodles on a serving platter. Top with pork chops and sauce. Garnish with scallions just before serving.

HOISIN PORK TENDERLOIN



Hoisin Pork Tenderloin image

In this ramen noodle recipe, ramen graduates from college-casual when served with saucy pork tenderloin. Our guests appreciate sitting down to this Asian-style meal. -Connie Keller, Lake Ozark, Missouri

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

1/3 cup hoisin sauce
3 tablespoons reduced-sodium soy sauce
3 tablespoons sugar
3 garlic cloves, minced
Dash crushed red pepper flakes
1 pork tenderloin (1 pound)
1/4 cup water
2 tablespoons butter
2 packages (3 ounces each) ramen noodles or 2 cups hot cooked rice
Sliced green onions

Steps:

  • Preheat oven to 475°. Off the heat, mix first 5 ingredients in a small saucepan. Place tenderloin on a greased rack in a foil-lined 15x10x1-in. pan; brush with 1/4 cup hoisin mixture. Roast until a thermometer reads 145°, 15-20 minutes., Stir water into remaining hoisin mixture; bring to a boil. Reduce heat; simmer, uncovered, to allow flavors to blend, about 5 minutes, stirring occasionally. Remove from heat; stir in butter. Keep warm., Remove pork from oven; let stand 5 minutes before slicing. Cook noodles according to package directions, omitting seasoning packets; drain. Serve with pork; top with sauce and green onions.

Nutrition Facts : Calories 458 calories, Fat 17g fat (9g saturated fat), Cholesterol 80mg cholesterol, Sodium 1010mg sodium, Carbohydrate 45g carbohydrate (15g sugars, Fiber 1g fiber), Protein 28g protein.

SIMPLE VIETNAMESE PORK NOODLE BOWL



Simple Vietnamese Pork Noodle Bowl image

Provided by Food Network

Time 55m

Yield 6

Number Of Ingredients 10

1¼-lb. pork tenderloin, trimmed and cut into ¼-in. slices
12 oz. rice noodles
4 c. prepared slaw mix
¼ red onion, thinly sliced
4½ c. reduced-sodium chicken broth
4½ tsp. fish sauce
1 tsp. reduced-sodium soy sauce
2 tbsp. canola oil or other neutral-flavored oil
¼ c. thinly sliced fresh basil leaves
1 lime, cut into 6 wedges

Steps:

  • Prepare noodles according to package directions. Arrange noodles in 6 serving bowls. Top with slaw mix and onion; set aside. While noodles are cooking, combine chicken broth, fish sauce and soy sauce in a medium saucepan and bring to a boil over medium-high heat. Reduce heat to low and keep broth just below a simmer. In a very large skillet over medium-high heat, warm oil. Add pork and cook until browned and internal temperature of pork reaches 145°F., 1 to 2 min. per side. You may have to do this in batches. Remove pork and rest for 3 min. Arrange pork on top of noodle bowls. Ladle in broth, garnish with basil and lime wedges, and serve.

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