Tag Archives: pork

Pork kebabs with cold peanut-sesame noodles

IMG_6644

This ‘Asian cookout’ style meal is great for summer. The pork definitely has a kick from the sriracha but it’s also got a great sweet balance from the soy sauce and brown sugar. The noodles are really easy as well- all you have to do is cook the noodles, slice up the carrot and cilantro and the rest is the addition of the sesame-peanut sauce. They keep well and are served cold so they’re perfect for leftovers. Unfortunately I was still recovering from wisdom teeth surgery when I made this meal and it took a whole lot of restraint not to chow down on the pork kebabs. This can be a great weeknight dish if you make the noodles ahead of time- otherwise it’s a great dish to have outside on the weekend with a cold, crisp bottle of white wine.

Spicy pork kebabs
Serves 4
Recipe from: Domesticate-Me 

Ingredients:
1½ lbs pork tenderloin, sliced into ½ inch rounds
Bamboo or metal skewers (if using bamboo soak them in 20 minutes before cooking)
For the marinade:
¼ cup orange juice
2 tablespoons fresh lime juice
2 cloves garlic, minced
1 tablespoon Sriracha sauce
1 tablespoon low-sodium soy sauce
1 tablespoon brown sugar, packed
For garnish: (optional)
2 scallions, thinly sliced
Preparing your spicy pork skewers:
-Start by mixing all the ingredients for the marinade in a small bowl. Set the marinade aside while you prepare your skewers.
-Slice your pork tenderloin into ½ inch rounds. Thread the rounds onto the skewers.
-Place the skewers in a large Ziploc bag (or a shallow baking dish) and pour the marinade over them. Refrigerate for at least an hour. The longer you can marinate, the better.
-Remove your skewers from the Ziploc bag and place them on a lightly oiled grill or grill pan. Grill for approximately 3 minutes on each side or until cooked through.
Cold peanut-sesame noodles
Serves 6
Recipe from Food Network
Ingredients:
Kosher salt
12 ounces flat Chinese egg noodles
3/4 cup strong brewed green tea
1/3 cup natural peanut butter
1/4 cup soy sauce
1/4 cup rice vinegar (not seasoned)
3 tablespoons packed light brown sugar
1/4 cup roasted peanut oil
2 tablespoons toasted sesame seeds, plus more for topping
1 teaspoon chili-garlic sauce
1 teaspoon toasted sesame oil
1 1-inch piece ginger, peeled
1 small clove garlic
2 carrots, finely grated
Chopped fresh cilantro and peanuts, for topping
Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs, then drain.Meanwhile, make the sauce: Combine the green tea, peanut butter, soy sauce, vinegar, brown sugar and peanut oil in a blender. Add the sesame seeds, chili-garlic sauce, sesame oil, ginger, garlic and 1/4 teaspoon salt; process until smooth.

Toss the noodles with the peanut sauce and carrots in a large bowl. Chill about 1 hour. Top with cilantro, peanuts and more sesame seeds.
IMG_6643

Advertisements

Leave a comment

Filed under Lunch, Pasta and rice, Pork, Recipes

Spicy pork and mushroom noodles

Pasta is a great and easy option for weeknight dinners but that doesn’t mean it is always the best option. It’s easy to make a bit too much and it’s also very tempting to put creamy sauces or heaps of cheese on. So if you’re looking for a weeknight meal that’s easy, cheap and healthy it’s great to have some hokkien noodles in the cupboard. They’re super easy when you want a quick dinner- you don’t even have to cook them and they’re pre-packaged so you can keep track of portions and nutrition info. This is one of my favourite stir fry dishes to make with the noodles. It’s pretty versatile and you can use pork or turkey mince- whatever you have on hand. When you’re cooking the meat with the mushrooms and sauce it will seem like there is a bit too much liquid but once you simmer for a couple minutes and add the hokkien noodles they will soak up the sauce. Hokkien noodles are available at most grocery stores and at Costco you can often get a big box for just a couple dollars.

img_6203

Adapted from this recipe
Serves 4

2 tablespoons dark sesame oil, divided
4 servings of hokkien noodles
1 bunch green onions, trimmed and cut into 1-inch pieces
12 ounces lean ground pork
8 oz. sliced mushrooms
1/2 cup chopped onion
1/4 teaspoon kosher salt
3 large garlic cloves, minced
2 teaspoons cornstarch
2 cups chicken stock
3 tablespoons lower-sodium soy sauce
1 tablespoon sriracha
4 lime wedges

Heat a wok or large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat.

Add pork to pan; sauté for 2 minutes, stirring to crumble. Add mushrooms and saute 2 more min or until brown. Add the green onions.

Stir in chopped onion, and salt; sauté 3 minutes, stirring occasionally. Add garlic; sauté 30 seconds, stirring constantly. Stir in cornstarch. Gradually add stock; bring to a boil. Stir in soy sauce and sriracha; cook for 1 minute, stirring frequently. Add the hokkien noodles and stir to combine. (Some hokkien noodles will need to be softened in boiling water- check the instructions on the package). Divide the noodles and and pork mixture among four shallow bowls. Serve with lime wedges.

photo-10

Leave a comment

Filed under Pasta and rice, Recipes