Best Hoisin Flavored Cold Asian Noodles With Crisp Vegetables Recipes

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

Ingredients

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

HOISIN-FLAVORED COLD ASIAN NOODLES WITH CRISP VEGETABLES

Hoisin-Flavored Cold Asian Noodles with Crisp Vegetables image

Categories Salad Sauce Vegetable Fry Noodle

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

Dressing
2 tablespoons reduced-sodium soy sauce, or to taste
3 tablespoons rice vinegar
2 tablespoons hoisin sauce
2 tablespoons light olive oil
1 teaspoon dark sesame oil
8 ounces Chinese wheat noodles, udon noodles, or soba
3 stalks bok choy, sliced on the diagonal
One 15-ounce can baby corn, drained, a little liquid reserved
8 baby carrots, quartered lengthwise
4 to 6 ounces snow peas or snap peas
2 to 3 scallions, green parts only, thinly sliced
1/4 cup minced fresh cilantro, or more to taste, optional
1/3 cup chopped toasted cashews

Steps:

Combine the dressing ingredients in a small bowl and stir together. Set aside.
Cook the noodles in plenty of rapidly simmering water until al dente. Drain and rinse under cool water, then drain well again.
Meanwhile, combine the remaining ingredients in a large serving bowl. Add the cooked noodles and dressing, and toss well. If the mixture needs a bit more moisture, drizzle in a small amount of the reserved liquid from the baby corn. Cover and refrigerate until needed, or serve at once.
menu suggestions
Two good companion dishes for extra protein are Cornmeal-Crusted Seitan (page 63) and Tempeh Fries with Horseradish or Wasabi-Dill Mayonnaise (page 78). Add cherry tomatoes or sliced tomatoes to the plate.
For a light meal, serve this salad with Sautéed Tofu (page 62) and steamed broccoli.
nutrition information
Calories: 389
Total Fat: 15g
Protein: 12g
Carbohydrates: 53g
Fiber: 7g
Sodium: 710mg