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How To make Teriyaki Pork with Ramen, Napa and Shredded Carrot
8 ounces boneless pork top loin
grilled and sliced
1 cup lowfat chicken broth
1 package chicken mushroom seasoning :
from mix
2 tablespoons teriyaki sauce
3 cups shredded cabbage napa
2 medium carrots :
finely shreadded
1 teaspoon seasoned pepper (red, black, bell)
1/4 teaspoon garlic powder :
with parsley
1 teaspoon cornstarch mixed in water
3 ounces Ramen noodles :
cooked and drained
Two leftover teriyaki bbq pork tenderloin strips were cut into 1/2 inch logs, then sliced 1/4 in thick on the diagonal. Put pork in wok; add the broth and turn on the heat. Add the seasoning packet from a 3-oz. package of ramen noodle soup, chicken mushroom flavor. Stir in the teriyaki or gourmet cooking sauce. Top with carrots, then the cabbage. Do not stir. Sprinkle generously with the seasoned pepper; sprinkle with garlic powder. Cover and simmer, 2 to 2-1/2 minutes, or until the cabbage is warmed, but not yet wilted. Tilt the wok and add the cornstarch mixture to the broth; cook until thick. Add the cooked, drained noodles. Serve at once with a pinch of finely chopped fresh basil.
Tips: * Noodles cook in 2-1/2 mins in 2 cups boiling water. * Seasoned Pepper Blend by Schilling. Have the mixture of cornstarch and water ready when you need it.
Great way to use leftover bbq pork. And Fast! The basil, when fresh, and used sparingly, brightens all the other flavors. MC: 464 cals,5.7g fat, 12.9% cff.
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Yaki Udon Noodles (20-min recipe)
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⭐️ Here's our scrumptious, tangy, and vegetable-packed Yaki Udon recipe; a stir-fried dish from Japan with thick udon noodles, a tasty soy-based sauce, tofu, and plenty of veggies.
⭐️ Ingredients
FOR THE STIR FRY
14 ounces udon noodles vacuum packed
2 tablespoons vegetable oil
½ pound firm tofu
½ teaspoon salt
1 small onion
2 cloves garlic
1 inch ginger
1 carrot
1 heaping cup (5 oz) bell peppers
1 heaping cup (5 oz) mushrooms
1 heaping cup (5 oz) bok choy
2 scallions
FOR THE STIR FRY SAUCE
2 tablespoons dark soy sauce
2 tablespoons vegetarian oyster sauce
2 tablespoons rice vinegar
1 tablespoon mirin
1 tablespoon brown sugar
1 teaspoon sriracha sauce
Metric:
FOR THE STIR FRY
400 grams udon noodles vacuum packed
2 tablespoons vegetable oil
250 grams firm tofu
½ teaspoon salt
1 small onion
2 cloves garlic
2½ cm ginger
1 carrot
150 grams bell peppers
150 grams mushrooms
150 grams bok choy
2 scallions
FOR THE STIR FRY SAUCE
2 tablespoons dark soy sauce
2 tablespoons vegetarian oyster sauce
2 tablespoons rice vinegar
1 tablespoon mirin
1 tablespoon brown sugar
1 teaspoon sriracha sauce
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
Asian Slaw - Crunchy Asian Cabbage Salad with Sesame Dressing
This is a terrific fresh, crunchy Asian salad that I call an Asian Slaw because it has shredded cabbage and carrot like traditional Coleslaw. The fresh herbs and Asian Dressing infused with Thai flavours makes this oriental salad extra special. Delicious AND healthy!
It's a terrific all-rounder side salad for any Asian food, including Chinese, Thai and Vietnamese. Make a big batch because it keeps for days!
Easiest Char Siu Pork Noodles! | Marion's Kitchen
These char siu pork noodles are perfect for a quick and easy weeknight meal. The noodles are tossed in a flavourful sauce with my cheat’s char siu pork and loaded with vegetables. This is an Asian noodle stir-fry dish you'll be making on repeat.
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
These 15 Minute CABBAGE Recipes Will Change Your LIFE!
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