Best Sliced Pork Chinese Broccoli And Soba Noodle Soup Recipes

ASIAN PORK AND NOODLE SOUP

Steps:

• Spray 3-quart saucepan with cooking spray; heat over medium-high heat. Add pork, garlic and gingerroot; stir-fry 3 to 5 minutes or until pork is brown.
• Stir in broth, water and soy sauce. Heat to boiling; reduce heat. Simmer uncovered 5 minutes. Stir in noodles, carrot and bell pepper. Simmer uncovered about 10 minutes or until noodles are tender.
• Stir in spinach. Cook until heated through.

SZECHUAN PORK AND BROCCOLI

Steps:

• Cut pork into narrow 1-in. strips, 1/4-in. thick; set aside. (Partially freeze pork first for easier cutting.) Cut green onions, peppers, broccoli and onion into 1-in. pieces; set aside. Combine garlic, ginger, pepper flakes, hot water, sugar, ketchup and soy sauce (or substitute 8 tablespoons prepared Hoisin Sauce for the ketchup and soy sauce); set aside. In wok or large skillet, heat peanut or vegetable oil over high heat. Stir-fry the pork in oil until browned; remove from wok and keep warm. Add more oil if necessary and stir-fry all vegetables tender/crisp. Add pork and sauce mixture; cook until thickened. Serve with boiled rice.

CHINESE STYLE NOODLE AND PORK SOUP

Steps:

• Cook noodles according to package directions, or until of desired consistency, drain.
• Meanwhile, in a large pot combine all remaining ingredients. Stir in the cooked noodles.
• Bring to a full boil over high heat, stirring occasionally.
• Boil for about 10 minutes.
• Sprinkle each serving with chopped green onions if desired.

COLD SOBA NOODLES WITH PORK TENDERLOIN

Steps:

• Bring a large pot of water to a boil, add soba noodles, and cook according to package directions, about 4 minutes. Drain noodles, rinse under cold water, and set aside to cool.
• Whisk peanut butter, water, 1 tablespoon sesame oil, hoisin sauce, Sriracha, soy sauce, lime zest and juice, garlic, and ginger together in a small bowl for the dressing. Pour dressing over noodles. Add red bell pepper and toss to combine. Refrigerate until well chilled, at least 1 hour.
• Stir teriyaki sauce, rice vinegar, and red pepper flakes together in a bowl until well combined. Cut pork tenderloin into very thin slices, about 1/8 inch thick, then cut each slice in half. Add pork to marinade, cover bowl, and chill in the refrigerator for 30 minutes or longer.
• Remove pork from refrigerator. Heat a skillet over medium-high heat, and heat the remaining 1 tablespoon sesame oil until hot. Add pork, separating pieces to cover the skillet's bottom. Cook the pork, occasionally stirring, until cooked through, 2 to 3 minutes. Your time will depend on how thinly the pork is cut, but try not to overcook to retain tenderness.
• Remove noodles from the refrigerator and give them a good stir. Divide the noodles among 4 plates or bowls. Evenly distribute the pork on top of the noodles and garnish with peanuts, green onion and sesame seeds before serving.

SOBA NOODLE SOUP WITH ROAST PORK AND BOK CHOY

Steps:

• Preheat oven to 350.
• In a small bowl stir together hoisin, sugar, five-spice powder, and 1 teaspoon soy sauce.
• In a small glass baking dish brush pork with hoisin mixture and roast in middle of oven 40 minutes, or until a thermometer inserted in center registers 160.
• Let pork stand on a cutting board 15 minutes.
• Cut pork crosswise into thin slices and halve slices diagonally.
• In a large saucepan skim any fat from surface of broth and bring broth to a boil with gingerroot, star anise, garlic, and remaining tablespoon soy sauce.
• Remove pan from heat and steep broth, covered, 30 minutes.
• Pour broth through a sieve into another large saucepan.
• While broth is steeping, in a 5-quart kettle bring 3 1/2 quarts salted water to a boil and add noodles.
• When water returns to boil add 1 cup cold water and bring to boil again.
• Repeat procedure and simmer noodles 5 minutes, or until just tender.
• In a colander drain noodles and rinse under cold water.
• Drain noodles well and divide among 4 large soup bowls.
• Bring broth to a boil.
• Cut bok choy crosswise into 3/4-inch slices and add to broth.
• Simmer mixture 2 minutes, or until bok choy is crisp-tender.
• Divide pork, bok choy, and broth among bowls.

BROCCOLI AND SOBA NOODLES

Steps:

• bring 3 quarts water to a boil.
• and add noodles cook for 10 minutes until al dente.
• When noodles are done drain and rinse with warm water and drain again.
• warm oil in a skillet or wok over medium heat.
• mix together soy sauce, sugar, sesame oil, cornstarch, and vinegar.
• Whisk until smooth.
• add garlic and sautee until golden brown.
• add in broccoli, water, and carrots.
• Cover and cook for 5 minutes until the broccoli is tender, but still bright green.
• stir in the soy sauce mixture and cook for 3 minutes until liquid thickens and then reduce heat to low.
• add the cooked and rinsed noodles to the veggies and stir to coat.

SOBA NOODLES WITH SHIITAKES, BROCCOLI AND TOFU

Steps:

• Combine stock, soy sauce, rice wine or sherry, sugar and salt to taste in a small bowl. Stir until sugar and salt dissolve. Combine garlic, ginger, and pepper flakes or minced chile in another bowl.
• Bring a large saucepan or pot of water to a boil, add salt to taste and baby broccoli. As soon as water comes back to a boil (about 1 minute), use a skimmer to remove broccoli and transfer it to a bowl of cold water. Drain in a colander, then on paper towels. Cut stems away from florets and slice about 1/2 inch thick. Bring water back to a boil and cook soba. Drain and toss with 2 teaspoons sesame oil.
• Place all ingredients within reach of your wok. Heat a 14-inch flat-bottomed wok over high heat until a drop of water evaporates within a second or two when added. Swirl in 1 tablespoon of the oil and add tofu. Stir-fry 1 to 2 minutes, until it begins to color, and remove to a plate. Add remaining oil and garlic, ginger and chile. Stir-fry for no more than 10 seconds and add mushrooms. Stir-fry for 1 minute and add broccoli and the light parts of the scallions. Stir-fry 1 to 2 minutes. Add the noodles, tofu and the stock mixture. Reduce heat to medium and stir-fry 1 to 2 minutes. Add cilantro and the dark green part of the scallions, stir-fry another 30 seconds to a minute, until well combined, and serve.

SOBA NOODLE SOUP WITH ROAST PORK AND BOK CHOY

Steps:

• Preheat oven to 350° F.
• In a small bowl stir together hoisin, sugar, five-spice powder, and 1 teaspoon soy sauce. In a small glass baking dish brush pork with hoisin mixture and roast in middle of oven 40 minutes, or until a thermometer inserted in center registers 160° F. Let pork stand on a cutting board 15 minutes. Cut pork crosswise into thin slices and halve slices diagonally.
• In a large saucepan skim any fat from surface of broth and bring broth to a boil with gingerroot, star anise, garlic, and remaining tablespoon soy sauce. Remove pan from heat and steep broth, covered, 30 minutes. Pour broth through a sieve into another large saucepan.
• While broth is steeping, in a 5-quart kettle bring 3 1/2 quarts salted water to a boil and add noodles. When water returns to boil add 1 cup cold water and bring to boil again. Repeat procedure and simmer noodles 5 minutes, or until just tender. In a colander drain noodles and rinse under cold water. Drain noodles well and divide among 4 large soup bowls.
• Bring broth to a boil. Cut bok choy crosswise into 1/8-inch slices and add to broth. Simmer mixture 2 minutes, or until bok choy is risp-tender. Divide pork, bok choy, and broth among bowls.