Tag Archives: snow peas

Tart and Tangy Thai Pork Noodles

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This makes for a quick and easy dinner, using one skillet (or wok), and just involves a bit of chopping.  As always, please please, taste your marinade before adding cornstarch.  If you don’t smack your lips and say yum yum, try adjusting.  Maybe you like it spicier?  – add chile flakes.  Maybe you like it more tart?  – add lime.  Any dish that has Thai in the title should be well balanced, with salty, sweet, spicy & sour in perfect harmony. Once you get that perfect balance add the corn starch.

Pork noodles

INGREDIENTS

  • 1 lb boneless pork loin,  cut into strips
  • 4 tablespoons hoisin sauce
  • 4 tablespoons soya sauce (reduced sodium)
  •  4 tablespoons fresh squeezed lime juice
  • 1 tablespoon honey
  • 1 1⁄2 teaspoons cornstarch
  • 1 1⁄2 teaspoons sesame oil
  • 1/4 – 1/2 teaspoon crushed red pepper flakes
  • 8 ounces rice noodles
  • 2 teaspoons vegetable oil, divided use
  •  broccoli florets
  • carrot, sliced 1/8 inch thick
  • 1 sweet red bell pepper, seeded and cut into thin strips
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 8 ounces mushrooms, sliced
  • bamboo shoots (optional)
  • water chestnuts (optional)

Realistically – – – all the vegetables are optional, use whatever you like, just make sure you have a good assortment of color and crunch.

DIRECTIONS

  1. Combine hoisin sauce, soy sauce, lime juice, honey, cornstarch, sesame oil and red pepper flakes.  Remove enough just to cover pork and place in bowl.
  2. Add pork, marinate while preparing pasta and vegetables or up to overnight.
  3. Cook (or soak) rice noodles according to package directions, drain.
  4. Heat 1 tsp oil in large nonstick skillet over medium-high heat. Saute garlic & ginger for 1-2 minutes.
  5. Add vegetables and saute until crisp-tender (about 5 minutes).
  6. Remove vegetables from skillet and keep warm.
  7. Add remaining oil and pork mixture to skillet. Cook until pork is nicely browned.
  8. Remove pork, keep warm and stir in remaining marinade to skillet.  Cook until bubbly so the cornstarch is cooked through and thickens.
  9. Return pork & vegetables to skillet, add rice noodles, heat through and serve.

Garnishes:  sliced green onions, toasted and chopped peanuts and roughly chopped cilantro.

This dish works equally well if you want to make it a vegetarian dish, or decide to change up the protein, try:

  • sliced chicken thighs
  • prawns
  • seafood

We like rice noodles, but you could easily use any type of pasta you have on hand like chinese egg noodles or spaghetti noodles.

Chinese Chow Mein

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This is great served as a side dish for Kung Pao chicken or on it’s own as a full meal by adding stir fried chicken, pork, beef or shrimp.

Chow Mein

8 oz steamed chow mein noodles

1 tbsp finely minced ginger

3 garlic cloves, finely minced

1/2 cup finely shredded cabbage

1/2 cup finely sliced celery

1/2 cup snow peas

Steam chow mein noodles until tender, or soak in cool water until tender.  Be careful not to leave them in water too long or they will get soggy.  :o(

SAUCE

1 tsp corn starch

2 tbsp low sodium soy sauce

2 tbsp oyster sauce

1 tsp sugar

2 tbsp water

 

cooking oil

scallions

toasted sesame seeds

In a small mixing bowl mix sauce ingredients and set aside.

Heat wok, add cooking oil and lightly saute cabbage and celery – add ginger and garlic.

Remove from wok to a bowl – add sauce to bowl and bring to a boil, allowing it to thicken and become glossy.  Add noodles and stir fry quickly just allowing them to soften and absorb the flavor of the sauce.  Return sauted vegetables to wok and quickly stir through.

Garnish with scallions and sesame seeds.

If you want to make a meal in one – stir fry any type of protein you choose in the wok and add it to the chow mein – so versatile with any number of vegetables.  Go ahead and experiment – let me know what you try and how you like it!