Twice-Cooked Noodles with Hoisin Pork

Since we enjoy Chinese food, and I’ve had success with hoisin sauce in the past, this week’s recipe is a Chinese-inspired dish. I found it in my Pillsbury One-Dish Meals Cookbook.

This one smelled incredible while it was cooking on top of the stove. I was hoping it would taste as good as it smelled. I have to say that this meal is very unusual and really different from our usual dinner fare. My husband enjoyed the various consistencies and textures of this dish and thought it had a nice flavor. We both enjoyed the fresh green beans throughout the entrée. We decided upon a four-star rating for this recipe.

My daughter, however, hated it. She gave it one star. :)

Egg rolls were a nice accompaniment to this meal. I’m sure we’ll be having this one again in the near future. (I’ll have to make my daughter a TV dinner that night, though!)

Have a good week and good eating!
Allison

Twice-Cooked Noodles with Hoisin Pork

Makes 4 servings

Ingredients:
8 oz. uncooked fresh Chinese noodles or angel hair pasta, broken into 2-inch pieces (I used angel hair)
1 Tbsp. soy sauce
1 Tbsp. sesame oil
3 Tbsp. peanut oil
¾ lb. boneless pork loin chops, thinly sliced
½ lb. fresh green beans, trimmed, halved
¼ cup water
½ cup purchased garlic and ginger stir-fry sauce
¼ cup hoisin sauce
6 green onions, cut into 1-inch pieces (1/2 cup)

Preparation:
Cook noodles as directed on package. Drain well. In a large bowl, combine cooked noodles, soy sauce and sesame oil. Heat one tablespoon of the peanut oil in a large nonstick skillet or wok over medium-high heat until hot. Add noodle mixture, pressing to form thin pancake. Cook 8 to 12 minutes or until bottom of noodle pancake is golden brown. Slide pancake from skillet onto plate; invert pancake onto another plate, browned side up. Add another 1 tablespoon peanut oil to skillet. Slide noodle pancake into skillet, browned side up; cook 4 to 6 minutes or until bottom is browned. Slide onto serving plate; cover to keep warm. In same skillet, heat remaining 1 tablespoon peanut oil until hot. Add pork; cook and stir 3 to 5 minutes or until pork is no longer pink. Remove from skillet and cover to keep warm. In same skillet, combine green beans and water. Reduce heat to medium; cover and cook 6 to 8 minutes or until crisp-tender, stirring occasionally. Drain. Stir in stir-fry sauce, hoisin sauce, green onions and pork. Cook 1 to 2 minutes or until thoroughly heated. To serve, cut hot noodle pancake into 4 wedges, using sharp knife or kitchen scissors. Top pancake with pork mixture.

Go To Page: 1

Articles in this Topic    Discussions in this Topic