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Pork and noodles in sweet soy sauce

Pork and noodles in sweet soy sauce

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Boil the noodles according to the instructions on the package, in salted water.

Powder the pork with the mixture of Chinese spices, salt and pepper.

Heat 2 tablespoons of oil in a pan (I used a cast iron one) and fry the meat for 7 minutes, turning it frequently. In the last two minutes, add 2 tablespoons of sweet soy sauce. Transfer the meat to a plate and keep warm.

Grate the ginger and sauté in the rest of the oil. Add the vegetables and cook for 4 minutes. Add the boiled noodles and the rest of the soy sauce and leave for another minute.

Cut the meat into strips and mix with the noodles.

Vegetables with rice noodles and pork

Vegetables with rice noodles and pork from: pork pulp, starch, rachis oil, rice noodles, salt, carrots, ginger, garlic, Chinese cabbage, pepper, sweet soy sauce and green onion leaves.


  • 300 g pork leg
  • starch
  • 4 tablespoons peanut oil
  • 250 g wide rice noodles
  • salt
  • 500 g carrots
  • 3 cm ginger
  • 2 cloves of garlic
  • 400 g Chinese cabbage
  • pepper
  • 40 ml sweet soy sauce
  • leaves of 1 green onion

Method of preparation:

Cut the meat into strips. Roll in starch and fry in a wok in 2 tablespoons of hot oil. Boil the noodles in salted water, as indicated on the package. Remove the meat from the wok. Cut the carrots into strips about 4 cm long. Peel a squash, grate it and cut it into strips. Peel a squash, grate it and slice it.

Remove the cabbage leaves, wash, wipe and cut into strips. Pour the rest of the oil into the wok and fry the carrots for 3-4 minutes, then add the meat, ginger and garlic, salt and pepper and fry together for 1 minute. At the end, add the cabbage and fry for another 3 minutes. Sprinkle with soy sauce. Serve the noodles with vegetables and meat and sprinkle with green onions.

Sweet and spicy pork with rice noodles

Today I serve you Chinese food, more precisely pork cooked in a sweet-spicy, caramelized sauce, to which I added a simple garnish of rice noodles. Everything is prepared very easily and quickly (in about half an hour you can sit at the table), the final result is tasty and good-looking, so all I have to do is urge you to try the recipe.

For the preparation you need the following ingredients: 300 g boneless pork (shoulder, leg, muscle, antricot) 1 teaspoon hot pepper paste 20 g ginger root, peeled and cut into slices 1 tablespoon brown sugar 1 piece star anise 2 tablespoons Shaoxing rice wine 2 tablespoons dark soy sauce 1/2 teaspoon Sichuan pepper, whole grains 1/2 fennel seeds 2 black cardamom pods 1 tablespoon rice noodle rice (for garnish) 1 green onion, finely chopped rounds (for decoration, at the end ).

Preparation of sweet and spicy pork with rice noodles: Cut the pork into thin strips, cut the ginger into small pieces, and chop the green onion into thin slices.

Heat the wok over high heat, then add the oil and, by rotating the wok, make sure that the oil reaches the walls of the pan.

When the oil starts to smoke, add the hot pepper paste.

Cook over high heat, stirring constantly, until the oil becomes reddish and the pepper paste dissolves.

Add to the wok
ginger, brown sugar, pepper, fennel seeds, anise, black cardamom pods and continue to cook, over high heat, stirring constantly, approx. 30 seconds, as long as the sugar melts and the spices begin to release their flavor.

Add the meat and, over high heat, cook, stirring constantly, for about 1 minute.

Once the meat has changed color, pour water into the wok (not too much to cover the meat).

When the water starts to boil, add the soy sauce, rice wine and stir.

Bring to a boil over medium heat, approx. 20-25 minutes.

When the meat is tender and the sauce has shrunk, gaining consistency and giving the meat strips an appetizing caramel shade, take the wok off the heat.

Prepare the rice noodles according to the instructions on the package, place them on the plate, then add, on top, pieces of meat covered in sauce.

Garnish with slices of green onions and enjoy this delicious sweet-spicy pork.


1 packet of taitai Jjajangmyeon
250 g pork
1 zucchini
2 potatoes
1 large onion
3 tablespoons oil
3 tablespoons Jjajangmyeon pasta (black beans)
2 tablespoons potato starch, combined with 50 ml of water and a teaspoon of sugar
1 teaspoon sesame oil
1 cucumber, julienne cut, for garnish
the water

Noodles with tofu and sauce

Noodles with tofu and sauce from: noodles with egg, tofu, hot pepper sauce, soy sauce, pineapple, oil, green onions, peppers.


  • 250g of noodles with egg
  • 400g of tofu
  • 4 tablespoons hot pepper sauce
  • 4 tablespoons soy sauce
  • 1 can of 500g pineapple pieces, drained cubes and juice kept aside
  • 1 tablespoon oil
  • 8 green onions, finely sliced
  • 250g sliced ​​peppers of different colors

Method of preparation:

Pour boiled water over the noodles and set aside to soak for 15 minutes. Cut the tofu in half to get 2 thinner pieces, then again in two, but in the opposite direction to get 4 rectangles, and then in two diagonally to get 8 triangles.

In a pan, mix the hot pepper sauce, 2 tablespoons soy sauce and 3 tablespoons pineapple juice. Add the tofu pieces and cook until the sauce thickens and becomes sticky, turning the tofu over halfway through. Transfer it to a plate and keep it warm, along with any sauce in the pan.

Drain the noodles. Heat the oil in the pan, add the peppers and the white part of the green onions and cook for 8 minutes, until the peppers are soft. Add the remaining pineapple, noodles and soy sauce, then mix the ingredients and heat. Serve with tofu and green onions sprinkled on top.


some frozen ghebe (from my mother) and some vegetables with noodle garnish (I had sweet potatoes).

about 300 g of smoked pork

a handful of ghebe (or mushrooms)

2 onions (+ some green onions from the congi)

3-4 lg sweet & ampsour sauce (or other kind of asian sauce)

noodles (rice / sweet potato)

How come:

Saute the cut meat in strands for 4-5 minutes (mine was breaded with fat and I didn't add any more oil), then add the ghebele over it and leave for about 5 minutes, stirring from time to time.

Put the onion cut into scales, cook for 2-3 minutes, then add the chopped pepper and carrot and cook for another 3-4 minutes. Towards the end we add the green onion.

Separately make a sauce from soy sauce, sweet & ampsour sauce, chilli sauce, squeezed garlic and 3-4 lg of water and pour it into the pan.

Let it simmer for another 2-3 minutes, stirring occasionally.

At the end, mix with the noodles prepared according to the instructions on the package.

Quick and simple recipe with delicious pork and vegetables & # 8211 Simple recipes

I present you a simple and quick recipe with pork and vegetables, which on top is a healthy recipe. It is prepared quickly, the time allocated to this preparation is a maximum of 40 minutes. With this food you will also ensure the intake of vegetables & # 8211 are delicious & # 8211 for you and your loved ones. Even if you don't have the vegetables mentioned in the recipe at home, you can improvise (I even encourage improvisation) and use the ones you already have.

Ingredients for 4 servings:

& # 8211 800 g lean pork (or very lean)
& # 8211 1 red bell pepper
& # 8211 1 green onion link
& # 8211 1 smaller parsnip
& # 8211 1 carrot
& # 8211 100 g mushrooms
& # 8211 1 zucchini
& # 8211 1 smaller eggplant
& # 8211 125 g Pre-cooked Wok pasta (found at Mega Image) & # 8211 or rice noodles
& # 8211 2 tablespoons soy sauce
& # 8211 Wok Gewurz spice (can be found at Mega Image & # 8211 is a mixture of ground dried vegetables & # 8211 gives food a great taste, I use it often)
& # 8211 1 sachet Hoisin
& # 8211 1 sachet sweet and sour sauce
& # 8211 3 tablespoons oil
& # 8211 sare
& # 8211 pepper

1. Preparation of ingredients:

a. Cut the meat into long thin pieces (julienne).

b. Peel a squash, grate it and squeeze the juice. Put the eggplant, zucchini and green onions in a separate bowl because they will be finished. The rest of the vegetables can be put in another bowl, after they have been cut, mixed.

2. Food preparation

a. Put 2 tablespoons of oil in a saucepan, let it heat up, then put 2 tablespoons of soy sauce, pepper and Wok Gewurz spice, then place the meat in the pot. Leave it on the right heat for 2 minutes, during which time it is mixed so as not to stick. Then add 1 cup of warm water and cook for 20 minutes (if necessary add more water).

b. Take a pan or Wok, put 1 tablespoon of oil and let it heat up and after it heats up sprinkle the pepper, 1 tablespoon soy sauce and Wok Gewurz spice. Then place the carrots, parsnips and mushrooms, mix and leave for 2 minutes on the right heat, then add a little water. After a few minutes, add the rest of the vegetables, mix and leave for 2 minutes, then add water and simmer. If you prefer al dente vegetables, you can leave them for only a few minutes (3-4). But if you prefer them boiled, add more water (not too much attention) and let it boil until the vegetables reach their preferred point.

c. When you think the vegetables are ready, add the Hoisin sauce and stir and let it boil together for another 2-3 minutes.

d. After the meat has boiled (there should be no water in the pot), add a cup of water and after the water boils, add the pre-cooked pasta for the Wok and turn off the heat. (If you prepare food with rice noodles, they must be cooked separately in another pot, the time required to prepare them is indicated on the package). After the pre-cooked pasta has swelled, add the sweet and sour sauce and mix.

3. Place on a plate and serve! Good appetite

Below you will see the whole process of preparing this recipe with pork and vegetables in a frying pan illustrated in the pictures:

The pork chops are seasoned with salt, pepper and paprika (in abundance) and browned in the pan in which I heated the butter, over medium heat, under the lid, 4-5 minutes on each side.

Meanwhile in the sour cream we incorporate the cider and when the mixture is homogeneous we pour it over the chops and let the mixture simmer, under low heat, under the lid, for about 20-30 minutes, turning the meat 2-3 times during this time, until the sauce gains consistency. and the meat is cooked. If necessary, you can add more cider or water, until the fork enters the meat easily.

Prepare the rice noodles according to the instructions on the package, spread it on plates, place the chops and sauce on top, decorate with crushed hot peppers and then serve.

Put the rice noodles to boil in boiling water and boil for 5-8 minutes, then remove from the heat and wash with cold water and leave in a strainer. Until the noodles cool, clean the cabbage and chop like a cabbage salad, then peel the carrots, wash and grate them.

After you're done with the carrots, put the well drained noodles in a pan with a little oil to fry for about 2 minutes, then put the cabbage and carrots over the noodles and cook for 4-5 minutes. While the composition is cooking, put the soy sauce in the bowl and add salt, pepper and sugar to taste, and add the starch and then mix until the composition is homogenous, then pour it over the noodles in the pan.

After the noodles have turned brown, start mixing the preparation, but do not mix with a spoon because you will crush them, take the pan off the heat and sauté the pan to homogenize.

Good appetite!
It is served as a side dish and goes with sauteed liver, steaks (especially chicken)

Simple and accessible illustrated recipes

Fatigue combined with 2-3 beers, theoretically, does not lead to anything good. This time it was not to be so. Very hungry, late, the few beers gnawed at my stomach with an unprecedented energy. We made the decision, together with the other fomists present (that is, Monika and the host, Mioara, because it was just the three of us) that we should quickly prepare a light meal that would not be difficult for us.

With joy and full of enthusiasm we set to work.

As "raw material" I had 1 tomato, 2 onions, half a bag of rice noodles, a bell pepper, a donut, 3 small carrots, pepper, 2 tablespoons hot sauce, about 3 cloves of garlic cut into very slices very thin, a few cubes of pork slightly dipped in sweet soy sauce and a few tablespoons of oil.

In the first phase, I boiled the rice noodles according to the instructions on the package. After they boiled, I put them under a stream of cold water and let them drain in a sieve. The fish cut onions was put to harden in the wok bowl. A few minutes later, the thinly sliced ​​carrots followed. After another few minutes in which I turned the vegetables with a wooden spoon, I put the pepper and the donut and they cut into strips (fatigue in combination with the beers said its word, and the strips did not come out very thin). When the pepper and the donut softened, I added the diced tomatoes (good luck with the girls, Mioara and Monika, as I was precisely cutting my fingers). Pepper, hot sauce and pork have also entered this culinary dance. Without stopping to mix, the noodles also appeared. Stirring constantly, a few moments before the end, the garlic, the last participant, did its duty to triumphantly complete this appetizing dance.

The audience was delighted and ate their breath. And I had a good appetite.


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