Hoisin Braised Pork Mushrooms And Green Beans On Noodles Food

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HOISIN-BRAISED PORK, MUSHROOMS AND GREEN BEANS ON NOODLES



Hoisin-Braised Pork, Mushrooms and Green Beans on Noodles image

Categories     Soup/Stew     Mushroom     Pasta     Pork     Vegetable     Braise     Sauté     Dinner     Meat     Green Bean     Fall     Winter     Bon Appétit     Dairy Free     Peanut Free     Tree Nut Free     No Sugar Added

Yield 4 servings

Number Of Ingredients 13

1 1/2 pounds well-trimmed boneless pork shoulder (Boston butt), cut into 1-inch cubes
2 teaspoons Chinese five-spice powder
3 tablespoons all purpose flour
2 tablespoons vegetable oil
1 pound fresh shiitake mushrooms, stemmed, caps sliced
1 cup canned low-salt chicken broth
1 1/2 cups chopped green onions
3 tablespoons hoisin sauce
1 tablespoon soy sauce
2 1/4-inch-thick rounds of peeled fresh ginger
8 ounces green beans, trimmed, cut on diagonal into 1 1/2-inch lengths
1 9-ounce package fresh egg linguine, cut in half
1 tablespoon oriental sesame oil

Steps:

  • Combine pork and five-spice powder in medium bowl; mix well. Sprinkle pork with pepper and lightly with salt. Add flour and toss to coat.
  • Heat vegetable oil in heavy large pot over medium-high heat. Add half of pork and saut) until brown, about 4 minutes; transfer to bowl. Add remaining pork and sauté until brown, about 4 minutes. Return pork and any juices from bowl to pot. Add mushrooms, broth, 1 1/4 cups green onions, hoisin, soy sauce and ginger and bring to boil, scraping up browned bits. Reduce heat to low, cover and simmer until pork is just tender, stirring occasionally, about 50 minutes. (Can be made 1 day ahead. Chill uncovered until cold, then cover and keep chilled. Bring to simmer before continuing.) Add green beans. Cover; simmer 5 minutes. Uncover; simmer until beans are crisp-tender, stirring occasionally, about 5 minutes.
  • Meanwhile, cook linguine in medium pot of boiling salted water until just tender but still firm to bite. Drain well. Return linguine to pot; mix in sesame oil.
  • Transfer linguine to serving bowl. Top with pork mixture. Sprinkle with remaining 1/4 cup green onions.

GRILLED HOISIN PORK CHOP NOODLE BOWL



Grilled Hoisin Pork Chop Noodle Bowl image

Use just half a pound of pork to feed a family of four with this budget-friendly recipe. Grilled eggplant and green beans help bulk up the dish.

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons hoisin sauce
8 ounces boneless pork loin chops, (two to three 1/2-inch-thick chops)
Kosher salt and freshly ground black pepper
8 ounces thin rice noodles
1 Japanese eggplant, sliced 1/2-inch thick on the bias
4 ounces string beans, stem ends trimmed
2 tablespoons vegetable oil
1/4 cup fish sauce
2 tablespoons light brown sugar
4 teaspoons rice vinegar
1 teaspoon chili-garlic sauce, plus more for serving
1 cup lightly packed fresh cilantro leaves
1 cup cherry tomatoes, halved
1/4 cup chopped roasted peanuts

Steps:

  • Heat a grill pan over medium-high heat.
  • Brush the hoisin sauce on both sides of each pork chop, and sprinkle both sides lightly with salt and pepper. Rest at room temperature for 15 minutes.
  • Bring 12 cups water to a boil in a large saucepan. Remove from the heat and add the dried rice noodles to submerge. When the noodles are tender but still have some bite, about 3 minutes, drain through a fine mesh sieve. Reserve the noodles for a later use.
  • Toss the eggplant and string beans in the oil with some salt and pepper, and then transfer to the grill. Cook the eggplant until tender but they still hold their shape, 2 to 3 minutes per side. Grill the string beans, turning occasionally, until charred and crisp-tender, about 4 minutes. Transfer the eggplant and string beans to a cutting board and cut into bite-size pieces.
  • Reduce the heat to medium. Grill the pork chops until just cooked through, 2 minutes per side. Remove the pork chops to a plate and rest for 5 minutes, then thinly slice across the grain.
  • In a small bowl, mix together the fish sauce, sugar, vinegar, chili-garlic sauce and 1/2 cup water.
  • Divide the noodles, pork slices, eggplant, string beans, cilantro, tomatoes, peanuts and fish sauce mixture among four large serving bowls. Serve with more chili-garlic sauce on the side.

EASY PORK WITH HOISIN SAUCE



Easy Pork with Hoisin Sauce image

Provided by Aida Mollenkamp

Categories     main-dish

Time 18m

Yield 4 servings

Number Of Ingredients 10

1 pound pork tenderloin
1 tablespoon toasted sesame oil
Salt and pepper
4 medium garlic cloves, smashed
12 ounces green beans, cut into 1-inch lengths
1/4 cup dry sherry or shaoxing wine
1/4 cup hoisin sauce
Toasted sesame seeds, for garnish, optional
Thinly sliced green onions, for garnish, optional
Steamed rice, for serving, if desired

Steps:

  • Trim excess fat and silverskin from tenderloin. Cut into 1-inch pieces, pat with paper towels, rub with some sesame oil, and season with salt and freshly ground black pepper.
  • Place a medium skillet over medium high heat, add 1 tablespoon sesame oil. When oil shimmers, add pork and cook until browned and cooked partially, about 2 to 3 minutes per side.
  • Remove pork to a plate, return skillet to stove, and add garlic. When garlic is fragrant, add green beans and stir occasionally until browned, about 3 minutes. Add sherry and hoisin, stir to combine, and cook until beans are tender and sauce is reduced slightly and sherry smell is cooked off, about 4 minutes. Return pork to pot, turn to coat in sauce, season with salt and freshly ground black pepper. Sprinkle with sesame seeds and green onions, if using, and serve over rice.

CHINESE PORK 'N' NOODLES



Chinese Pork 'n' Noodles image

I based the recipe for these noodles on a similar dish I found in a magazine. I changed a few things around and my husband and I loved it. It's just as good when the pork is replaced with seafood.-Jennifer Enzer of Manchester, Michigan

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 11

6 ounces uncooked angel hair pasta
3 tablespoons hoisin sauce
2 tablespoons reduced-sodium soy sauce
2 teaspoons sesame oil
1 pork tenderloin (1 pound), halved and thinly sliced
3 teaspoons canola oil, divided
3/4 cup julienned sweet red pepper
3/4 cup halved fresh snow peas
1/2 cup sliced onion
1 cup sliced cabbage
1/4 cup minced fresh cilantro

Steps:

  • Cook pasta according to package directions. Meanwhile, in a small bowl, combine the hoisin sauce, soy sauce and sesame oil; set aside. , In a large nonstick skillet or wok, stir-fry pork in 2 teaspoons canola oil for 3 minutes or until no longer pink. Remove and keep warm. In the same skillet, stir-fry the red pepper, peas and onion in remaining oil for 3 minutes. Add cabbage; stir-fry 2 minutes longer or until vegetables are crisp-tender. , Stir reserved hoisin sauce mixture and stir into skillet. Return pork to the pan; heat through. Drain pasta and add to skillet; toss to coat. Sprinkle each serving with 1 tablespoon cilantro.

Nutrition Facts : Calories 398 calories, Fat 11g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 550mg sodium, Carbohydrate 43g carbohydrate (4g sugars, Fiber 3g fiber), Protein 30g protein. Diabetic Exchanges

HOISIN PORK AND NOODLES



Hoisin Pork and Noodles image

Make and share this Hoisin Pork and Noodles recipe from Food.com.

Provided by DeeCooks

Categories     One Dish Meal

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

12 ounces medium egg noodles
1 1/4 lbs pork tenderloin, trimmed of fat
2 teaspoons sesame oil
4 garlic cloves, minced
2 teaspoons minced fresh ginger (peeled)
1 red bell pepper, cut into short, thin strips
1 1/2 cups snow peas
1/2 cup low sodium chicken broth
1 tablespoon cornstarch
1/2 cup hoisin sauce
1 tablespoon light soy sauce
1/2 cup green onion, thinly sliced
1/4 cup chopped peanuts

Steps:

  • Prepare noodles according to package directions.
  • Meanwhile, cut pork crosswise into 1/4-inch thick slices; cut slices in half.
  • Heat oil in a large deep nonstick skillet over medium-high heat until hot.
  • Add pork, garlic and ginger; stir-fry 3 minutes or until pork is no longer pink.
  • Transfer mixture to a bowl; set aside.
  • Add bell pepper and snow peas to skillet; stir fry 1 minute.
  • Combine broth and cornstarch; mix well.
  • Add broth mixture, hoisin sauce and soy sauce to skillet; bring to a boil, stirring constantly.
  • Add pork mixture; stir-fry 1 minute or until pork is cooked through.
  • Drain noodles; transfer to 6 serving plates.
  • Spoon pork mixture over noodles; sprinkle with green onions.
  • Garnish with peanuts or cashews, if desired.
  • SUBSTITUTION TIP: Use sugar snap peas if snow pea pods are not available.
  • NUTRITIONAL INFORMATION:.
  • Based on individual serving.
  • Calories: 416.
  • Total Fat: 10 g.
  • Carbohydrates: 49 g.
  • Protein: 29 g.

Nutrition Facts : Calories 333.8, Fat 11.8, SaturatedFat 2.8, Cholesterol 79.6, Sodium 571.6, Carbohydrate 30.8, Fiber 3.1, Sugar 8.4, Protein 26.2

HOISIN-BRAISED PORK, MUSHROOMS AND GREEN BEANS ON NOODLES



Hoisin-Braised Pork, Mushrooms and Green Beans on Noodles image

How to make Hoisin-Braised Pork, Mushrooms and Green Beans on Noodles

Provided by @MakeItYours

Number Of Ingredients 13

1 1/2 pounds well-trimmed boneless pork shoulder (Boston butt), cut into 1-inch cubes
2 teaspoons Chinese five-spice powder
3 tablespoons all purpose flour
2 tablespoons vegetable oil
1 pound fresh shiitake mushrooms, stemmed, caps sliced
1 cup canned low-salt chicken broth
1 1/2 cups chopped green onions
3 tablespoons hoisin sauce
1 tablespoon soy sauce
2 1/4-inch-thick rounds of peeled fresh ginger
8 ounces green beans, trimmed, cut on diagonal into 1 1/2-inch lengths
1 9-ounce package fresh egg linguine, cut in half
1 tablespoon oriental sesame oil

Steps:

  • Combine pork and five-spice powder in medium bowl; mix well. Sprinkle pork with pepper and lightly with salt. Add flour and toss to coat.
  • Heat vegetable oil in heavy large pot over medium-high heat. Add half of pork and saut) until brown, about 4 minutes; transfer to bowl. Add remaining pork and sauté until brown, about 4 minutes. Return pork and any juices from bowl to pot. Add mushrooms, broth, 1 1/4 cups green onions, hoisin, soy sauce and ginger and bring to boil, scraping up browned bits. Reduce heat to low, cover and simmer until pork is just tender, stirring occasionally, about 50 minutes. (Can be made 1 day ahead. Chill uncovered until cold, then cover and keep chilled. Bring to simmer before continuing.) Add green beans. Cover; simmer 5 minutes. Uncover; simmer until beans are crisp-tender, stirring occasionally, about 5 minutes.
  • Meanwhile, cook linguine in medium pot of boiling salted water until just tender but still firm to bite. Drain well. Return linguine to pot; mix in sesame oil.
  • Transfer linguine to serving bowl. Top with pork mixture. Sprinkle with remaining 1/4 cup green onions.

GREEN BEANS WITH MUSHROOMS



Green Beans With Mushrooms image

I found this recipe in my Penzeys catalog. This makes a great meal with Roast Cornish Hens and Bay Flavored Brown & Wild Rice.

Provided by Scarlett516

Categories     Vegetable

Time 23m

Yield 2-3 serving(s)

Number Of Ingredients 6

1/2 lb fresh green beans
8 ounces fresh mushrooms, white or 8 ounces brown button mushrooms
1 tablespoon butter
1/4 teaspoon granulated garlic
1/4 teaspoon ground black pepper
1/4 teaspoon salt

Steps:

  • Bring 2 quarts of water to a rolling boil.
  • Wash the green beans and trim the ends and any blemishes.
  • Cook the beans in the boiling water for 2 minutes, drain, and rinse to stop the cooking process, set aside. You may do this up to an hour before hand.
  • Brush off the mushrooms, trim any dry ends of the mushroom stems.
  • Melt the butter in a large sauté pan over medium heat.
  • Add the mushrooms, sprinkle with garlic, pepper, and salt.
  • Cook for about 10 minutes, or until the mushrooms are golden brown, stirring frequently.
  • Five minutes before serving, add the green beans to the pan, tossing well to coat with the buttery mushroom mixture.
  • Cook until the green beans are heated through, about five minutes.

HOISIN PORK STIR FRY



Hoisin Pork Stir Fry image

A sweet and mildly spicy stir fry dish that is easy on the waistline! Can also be made with chicken! Goes great with jasmine rice. I mix and match veggies to whatever I have or whatever I feel like.

Provided by vchooch13

Categories     World Cuisine Recipes     Asian     Chinese

Time 50m

Yield 4

Number Of Ingredients 16

1 pound boneless pork chops, cut into stir-fry strips
1 tablespoon hoisin sauce
1 tablespoon cornstarch
2 tablespoons hoisin sauce
¼ cup chicken broth
1 tablespoon cornstarch
1 tablespoon rice vinegar
1 tablespoon white sugar
1 teaspoon red pepper flakes, or to taste
1 tablespoon sesame oil
2 cloves garlic, minced
2 teaspoons minced fresh ginger root
1 carrot, peeled and sliced
1 green bell pepper, sliced
1 (4 ounce) can sliced water chestnuts, drained
2 green onions, sliced

Steps:

  • Mix the sliced pork, 1 tablespoon hoisin sauce, and 1 tablespoon cornstarch together in a bowl. Set aside. Combine the remaining 2 tablespoons hoisin sauce, chicken broth, and 1 tablespoon cornstarch with rice vinegar, sugar, and cayenne pepper in small bowl. Set aside.
  • Heat the sesame oil in a skillet over medium-high heat. Stir in the pork; cook and stir until the pork begins to brown, about 5 minutes. Add the garlic and ginger; cook and stir until fragrant. Mix in the carrot, bell pepper, and water chestnuts, cooking until the carrots are tender. Stir in the reserved hoisin sauce mixture and continue cooking and stirring until the flavors are combined, about 3 minutes.

Nutrition Facts : Calories 235.4 calories, Carbohydrate 17.5 g, Cholesterol 39.3 mg, Fat 11.4 g, Fiber 1.9 g, Protein 15.6 g, SaturatedFat 3.2 g, Sodium 295.2 mg, Sugar 8.3 g

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