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How To make Red Pepper Pork and Noodles
12 oz Boneless lean pork
1 c Chicken broth
2 tb Reduced-sodium soy sauce
2 ts Cornstarch
5 oz Rice sticks or noodles,
-angel hair pasta, or -vermicelli 2 tb Reduced-sodium soy sauce or
-oyster sauce 2 tb Finely chopped fresh
-lemongrass or 3/4 tsp. -finely shredded lemon peel 1 1/2 ts Toasted sesame oil
1/2 To 1 tsp. crushed red pepper
1 tb Cooking oil
2 Cloves garlic, minced
8 Green onions, bias-sliced
-into 1-inch lengths 1 md Red, yellow, orange, or gree
-sweet pepper, cut into thin -strips 2 oz Pea pods, halved crosswise
-diagonally (1 cup) 1 md Orange, peeled, cut
-crosswise into 1/2-inch -thick slices, and halved Orange wedges (optional) Green onions (optional) Trim fat from pork. Partially freeze meat. Thinly slice across the grain into bite-size strips. Set aside. For sauce, in a small mixing bowl stir together broth, 2 tablespoons soy sauce, and cornstarch; set aside. Soak rice sticks for 15 minutes in enough warm water to cover. Drain well. Cut into 2- to 3-inch lengths, if desired. Set aside. (Or, break pasta into 2- to 3- inch lengths; cook according to package directions.) In another mixing bowl combine pork strips, 2 tablespoons soy sauce or oyster sauce, lemongrass or lemon peel, sesame oil, and crushed red pepper. Cover and let stand for 20 minutes. Pour cooking oil into a wok or 12-inch skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry garlic in hot oil for 15 seconds. Add green onion, pepper strips, and pea pods; stir fry for 2 minutes or till vegetables are crisp-tender. Remove vegetables from wok. Add meat mixture to the hot wok. Stir-fry for 2 to 3 minutes or til no pink remains. Push meat to sides of wok. Stir sauce; add to center of wok. Cook and stir till thickened and bubbly. Add soaked rice sticks or cooked pasta and vegetables; stir to coat. Stir in orange lices. Serve immediately. If desired, garnish with orange wedges and green onions. Makes 4 main-dish servings. Nutrition facts per serving: 253 cal., 11 g total fat (4 g sat. fat), 39 mg chol., 784 mg sodium, 21 g carbo., 2 g fiber, 17 g pro. Daily Value: 20% vit. A, 106% vit C, 3% calcium, 14% iron. Source: Better Homes & Gardens * The Polka Dot Palace BBS 1-201-822-3627. Posted by LISA
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How To Make Spicy Chili Pork - Fast & Delicious Stir Fry!
This is one of the easiest and fastest ways to prepare a delicious stir fry spicy chili pork. This is a Chinese cuisine style recipe. If you don't like it spicy, feel free to use non-spicy chili.
Ingredients for 3:
200g pork belly
130g chili
1 green onion
1/2 teaspoon salt
2 cloves of garlic
6g ginger
35g vegetable oil
1 tablespoon oyster sauce
1 tablespoon light soy sauce
1/2 teaspoon dark soy sauce
Spicy Korean Stir-Fried Pork (Dwaejigogi-bokkeum: 돼지고기볶음)
Just follow the recipe and make a delicious, irresistible, spicy, shiny, stir-fried pork dish in 15 minutes! Full recipe:
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Creamy Roasted Red Pepper Pasta
This Creamy Roasted Red Pepper Pasta is super quick and seriously delicious. The perfect meal to add to your family rotation dinners Enjoy! Chris x
FULL RECIPE POST:
CREAMY ROASTED RED PEPPER PASTA | Serves 4
????INGREDIENTS????
16oz / 460g Jar of Roasted Red Peppers
12oz / 350g Long Cut Pasta (here I use Linguine)
1 cup / 250ml cup Heavy/Double Cream
1 tbsp Butter
1 medium-large White Onion, diced
2 small cloves of Garlic, minced
1/2 cup / 50g cup (50g) Parmesan, finely grated (save some for serving)
1 tbsp Fresh Parsley, plus extra to serve
1/2 tsp Smoked Paprika
Salt & Black Pepper, to taste
Chilli Flakes, to preference (optional)
????METHOD????
Pop your pasta in salted boiling water and cook until al dente.
Meanwhile, melt your butter in a saucepan and fry your onions until they soften. Add your garlic and fry for a minute or so longer, then place in a blender with your roasted red peppers. Pulse to a smooth consistency.
Pour back into the pan and keep on a simmer. Add in your cream and stir until completely blended, then add your parmesan, parsley, smoked paprika and seasoning to taste.
Drain pasta and toss through your sauce until completely coated. Serve with extra parmesan and parsley!
As always, for full nutrition, guidance and recipe notes head to the full blog post
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Momofuku Chef Makes Tangy Chili Pork Noodles
These Tangy Chili Pork Noodles are inspired by Dan Dan Noodles, one of our favorite Sichuan dishes, but made with our Momofuku pantry products. This quick and easy recipe comes together in about fifteen minutes with our Momofuku Spicy Soy Noodles, Momofuku Rice Vinegar, our Tingly Seasoned Salt which has Sichuan peppercorns, and Momofuku Extra Spicy Chili Crunch. (If you just have regular Momofuku Chili Crunch, that works too — but we like the extra heat for these noodles.)
From start to finish, watch Chef Pablo Vidal lead you through how to make these Tangy Chili Pork Noodles. He also shares insights and pro tips on how to improve your home cooking.
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STIR FRY PORK STRIP & BELL PEPPERS ASIAN RECIPE | PORK STIR FRY WITH PEPPER RECIPE | STIR FRY RECIPE
Ingredients:
Marinade:
Pork loin strips - 400 grams
SOy sauce - 3 tbsp
Salt - 1 tsp
Brown Sugar - 1 tbsp
Sautéing:
Olive Oil - 2 tbsp
Minced Garlic - 30 grams
Diced Onion - 40 grams
Green & Bell peppers - 80 grams
Water - 50 ml
Crushed black pepper - 1 tsp
Oyster Sauce - 3 tbsp
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pork noodles recipe [제육면] / korean spicy pork noodles / easy recipe
#hoon_elen #korean_noodles #home_recipe #pork_noodles
----Ingredients----
Ground pork 350g
Spring omion 90g
Noodles 200g
Cabbage 120g
Zucchini 120g
Onion 60g
Chili 20g
Soy sauce 2Tbsp
Cooking oil 8Tbsp
Red pepper powder 4Tbsp
Red pepper paste 5Tbsp
Soybean paste 2Tbsp
Garlic 35g
Sugar 4.5Tbsp
Water 500ml
Pepper powder
Salt
MSG
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