Best Spicy Pork Noodle Bowl Recipes

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SPICY PORK NOODLES



Spicy Pork Noodles image

Spicy Pork Noodles - ready to eat in 10 minutes!!! Only 5 ingredients! Great weeknight meal!! Great way to use up leftover pork tenderloin. Pork tenderloin, brown sugar, soy sauce, chili garlic sauce, ramen noodles and green onions for garnish. Can add green beans or asparagus. We ate this twice in one week. Everyone LOVES this easy noodle bowl!! #pork #asian #ramen #noodles

Provided by Plain Chicken

Categories     Main Course

Time 20m

Number Of Ingredients 7

1 (1-lb ) pork tenderloin, thinly sliced
1 Tbsp oil
¼ cup brown sugar
½ cup soy sauce
1 to 2 Tbsp chili garlic sauce
2 (3-oz) packages ramen noodles, any flavor
green onions, (sliced)

Steps:

  • Open ramen noodles and discard flavor packets. Cook ramen noodles in boiling water for 3 minutes. Drain and set aside.
  • While noodles are cooking heat oil over medium-high heat in a large skillet. Add pork tenderloin and cook until starting to brown.
  • Add brown sugar, soy sauce and chili garlic sauce to skillet. Stir. Reduce heat simmer for 5 minutes.
  • Add cooked noodles to skillet and toss to coat. Sprinkle with green onions.

CRISPY PORK WITH SAUCY SPICY NOODLES



Crispy pork with saucy spicy noodles image

Crispy fried pork served with saucy, spicy noodles is a delicious dinner and perfect substitute for your favorite takeout.

Provided by Alida Ryder

Categories     Dinner

Time 50m

Number Of Ingredients 18

1 tbsp sesame oil
2 tsp chilli oil
3 garlic cloves (crushed)
1/3 cup soy sauce
1/3 cup hoisin sauce
1 tbsp rice vinegar
3 tbsp honey
2 tsp chilli flakes
1 cup water
2 tsp cornstarch / cornflour
500 g (1lb) pork tenderloin (cubed )
2 eggs
1 tbsp soy sauce
½ cup flour
½ cup cornstarch
1 tsp salt
500 g noodles (cooked and drained)
spring onion/green onion (finely chopped )

Steps:

  • In a large pan, heat the sesame and chilli oils together then add the garlic.
  • Cook until fragrant (30 seconds, or so) then add the soy sauce, hoisin sauce, rice vinegar, honey and chilli flakes.
  • Mix cornstarch with water to make a slurry then add and allow to simmer. Cook for a few minutes until the sauce has thickened slightly. Set aside.
  • Chop the pork into bite-size chunks. In a large bowl, whisk together the eggs and soy sauce.
  • In a separate bowl, whisk the flour, cornstarch and salt together. Coat the pork first in the flour, then in the egg and finally in the flour again.
  • Heat a large pot of vegetable oil over high heat and once hot, carefully add the pork in batches and fry until golden brown and cooked through, approximately 5-7 minutes.
  • Remove with a slotted spoon and allow to drain on a wire rack set over a sheet pan.
  • Cook the noodles in a large pot of salted water until al dente then drain. Toss the noodles with the sauce.
  • Serve the noodles and sauce in bowls topped with crispy pork and spring onion.

Nutrition Facts : Calories 509 kcal, Carbohydrate 86 g, Protein 26 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 55 mg, Sodium 1579 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving

SPICY GINGER PORK NOODLES WITH BOK CHOY



Spicy Ginger Pork Noodles With Bok Choy image

Spicy, brawny and full of ginger and garlic, these pork noodles are a play on dumplings, but easier to make at home. If you don't have the black vinegar to sprinkle on top of the sliced ginger, you can simply leave it out. Or try substituting balsamic, which is a bit sweeter, but has similar caramel notes to play off the ginger's pungency.

Provided by Melissa Clark

Categories     dinner, main course

Time 45m

Yield 4 servings

Number Of Ingredients 15

12 ounces baby bok choy (3 or 4 small heads)
1 ounce ginger root (1 fat 2-inch-thick knob)
Kosher salt
8 ounces rice noodles, not too thin
2 tablespoons peanut or safflower oil
1 pound lean ground pork
1/4 cup plus 1 1/2 tablespoons soy sauce
2 tablespoons rice wine vinegar
1/2 cup thinly sliced scallions
3 garlic cloves, finely chopped
1 fresh Thai or habanero chile, seeded if desired, thinly sliced
2 tablespoons toasted sesame seeds
1 1/2 teaspoons sesame oil, more for drizzling
Cilantro or torn basil, for serving
Black vinegar, for serving

Steps:

  • Trim bok choy and separate dark green tops from white stems; leave tops whole and thinly slice stems. Peel ginger and finely chop half of it. Slice remaining ginger into thin matchsticks.
  • Bring a large pot of salted water to a boil. Add noodles and cook according to package instructions. Drain and run under cool water; drain again.
  • Heat 1 tablespoon peanut oil in a large skillet over medium-high heat. Add pork and cook, breaking up with a fork, until golden and cooked through, about 10 minutes. Season with salt, 1 1/2 tablespoons soy sauce and 1/2 tablespoon rice wine vinegar. Use a slotted spoon to transfer meat to a bowl.
  • Add remaining 1 tablespoon oil to skillet. Stir in half the scallions, the finely chopped ginger, the garlic and the chile. Cook until fragrant, about 1 minute. Add bok choy stems and a pinch of salt. Cook until bok choy is almost tender, about 2 minutes. Toss in leaves and return pork to skillet.
  • Toss noodles, remaining 1/4 cup soy sauce and 1 1/2 tablespoons rice vinegar into the pan. Cook until just warmed through.
  • Transfer to a large bowl and toss with remaining scallions, sesame seeds, sesame oil and herbs. In a small bowl, combine ginger matchsticks with just enough black vinegar to cover. Serve ginger mixture alongside noodles as a garnish.

Nutrition Facts : @context http, Calories 468, UnsaturatedFat 11 grams, Carbohydrate 53 grams, Fat 14 grams, Fiber 3 grams, Protein 31 grams, SaturatedFat 2 grams, Sodium 1394 milligrams, Sugar 2 grams, TransFat 0 grams

PORK NOODLE BOWL RECIPE BY TASTY



Pork Noodle Bowl Recipe by Tasty image

Here's what you need: soy sauce, Frank's Red Hot Original Sauce, brown sugar, chili oil, rice vinegar, vegetable oil, ginger, garlic, ground pork, cornstarch, rice noodle, carrots, persian cucumbers, fresh cilantro leaves, roasted peanut, lime wedge

Provided by Griffin Bohen-Meissner

Categories     Dinner

Yield 4 servings

Number Of Ingredients 16

¼ cup soy sauce
½ tablespoon Frank's Red Hot Original Sauce
2 tablespoons brown sugar
1 tablespoon chili oil
2 tablespoons rice vinegar
1 tablespoon vegetable oil
2 tablespoons ginger, minced
4 cloves garlic, minced
1 lb ground pork
1 teaspoon cornstarch, stirred into 1 tablespoon water
8 oz rice noodle, cooked
2 carrots, peeled into thin strips
2 persian cucumbers, cut into 3 in (7 cm) matchsticks 4 scallions, thinly sliced on a bias
½ cup fresh cilantro leaves
½ cup roasted peanut, chopped
lime wedge

Steps:

  • In a small bowl, whisk together soy sauce, Frank's Red Hot Original, brown sugar, chili oil, and rice vinegar until sugar dissolves. Set aside.
  • In a skillet or wok, heat the vegetable oil over high heat. Add ginger and garlic and let sizzle for one minute. Add ground pork and quickly start stir-frying. Continually toss the pork until almost no pink remains in the meat. Pour in the sauce, bring to a simmer, and continue stirring the pork. Pour in the dissolved cornstarch. Stir until sauce thickens slightly, then remove from heat.
  • Assembly: Pile rice noodles in each bowl. Spoon pork with sauce on top of noodles. Place carrots and cucumbers in small piles. Garnish with scallions, cilantro, and peanuts. Serve with lime wedges on the side.
  • Enjoy!

Nutrition Facts : Calories 816 calories, Carbohydrate 67 grams, Fat 43 grams, Fiber 4 grams, Protein 41 grams, Sugar 12 grams

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