Sauted Pork Noodles

 

Stir Fry Pork Noodles Recipe Way Too Delicious

Video taken from the channel: For Us Foodies


 

15-minute Fragrant Pork Noodles Marion’s Kitchen

Video taken from the channel: Marion’s Kitchen


 

Chinese Pork Stir Fry Recipe Chow Mein Noodles Choi Cabbage Ginger

Video taken from the channel: How To Cook Great


 

Speedy Stir-Fry Pork Noodles | DUMPLING SISTERS

Video taken from the channel: Dumpling Sisters


 

Easy Pork Chow Mein | SAM THE COOKING GUY recipe

Video taken from the channel: SAM THE COOKING GUY


 

Stir-Fried Spicy Pork Noodles Gordon Ramsay

Video taken from the channel: Gordon Ramsay


 

15 minute Pork & Sesame Udon Noodles Marion’s Kitchen

Video taken from the channel: Marion’s Kitchen


Sautéed Pork & Noodles. by MyFitnessPal’s Featured Recipes. June 17, 2016. Share it: Sample rating item (No ratings yet) This healthy Asian-inspired noodle dish, courtesy of Clean Eating, is practically a party in every bite.

Versatile and simple, this dish is a great platform for introducing new veggies like broccoli sprouts, which are an. Marinate strips of pork in a mixture of half a teaspoon garlic, one tablespoon soy sauce, sherry, cornstarch and one tablespoon sesame oil for one hour. Heat four quarts salted water for noodles. Heat peanut oil in wok or heavy frying pan. Stir-fry scallions, ginger and remaining garlic two to three minutes.

When the noodles are done, add the pork to the pot of noodles and stir so pork is distributed throughout. If pork wasn’t warm when you added it, let the noodles/pork reheat. Taste if bland, you’ll need to add more salt and pepper. Serve with warm bread and a salad. Nice comfort food.

NOTE my mom cooks the pork. The sautéed pork with garlic, Korean fermented spicy cabbage with noodles and fish sauce explodes with flavor! The umami from the cabbage and fish sauce take this ramen hack recipe to another level. If you don’t have korean kimch. The pork (or chicken) and noodles get coated in the most amazing yet simple sauce.

And if you love quick dinners with noodles and pasta (who doesn’t?), I can also recommend this vegetarian lo mein, rosemary sun-dried tomato pasta and a bolognese sauce. Spicy Pork Noodles – ready to eat in 10 minutes!!! Only 5 ingredients! Great weeknight meal!! Great way to use up leftover pork tenderloin. Pork tenderloin, brown sugar, soy sauce, chili garlic sauce, ramen noodles and green onions for garnish.

Etymology. The words chow mein mean ‘stir-fried noodles’, also loosely translating to “fried noodle” in English, chow meaning ‘stir-fried’ (or “sautéed”) and mein meaning ‘noodles’. The pronunciation chow mein is an English corruption of the Toishanese. In a large pot of boiling water, cook ramen noodles until tender, about 3-4 minutes; rinse with cold water and drain well. In a medium bowl, whisk together beef stock, oyster sauce, rice wine vinegar and Sriracha.

Directions. In a small bowl, whisk the first 5 ingredients until blended. In a large skillet, heat 2 teaspoons oil over medium-high heat.

Add pork; stir-fry 2-3. When it’s too hot to cook this summer, use some leftover grilled shrimp, rice noodles, vegetables, herbs, and homemade dressing for a Vietnamese-style salad.

List of related literature:

Boil salted water for the noodles and cook them; meanwhile, cut boneless pork into thin strips; toss with salt, pepper, and five-spice powder.

“Mark Bittman's Kitchen Express: 404 inspired seasonal dishes you can make in 20 minutes or less” by Mark Bittman
from Mark Bittman’s Kitchen Express: 404 inspired seasonal dishes you can make in 20 minutes or less
by Mark Bittman
Simon & Schuster, 2009

Toss in the pork slices (or bacon) and garlic, lower heat to medium, and stir-fry for about 2 minutes, until the garlic begins to change color and the pork fat begins to melt.

“Hot Sour Salty Sweet: A Culinary Journey Through Southeast Asia” by Jeffrey Alford, Naomi Duguid
from Hot Sour Salty Sweet: A Culinary Journey Through Southeast Asia
by Jeffrey Alford, Naomi Duguid
Artisan, 2000

Crumble the pork into the noodles, then add the shallots, garlic, cornstarch, fish sauce, sugar, black pepper, salt and egg.

“Sweet, Savory, Spicy: Exciting Street Market Food from Thailand, Cambodia, Malaysia and More” by Sarah Tiong
from Sweet, Savory, Spicy: Exciting Street Market Food from Thailand, Cambodia, Malaysia and More
by Sarah Tiong
Page Street Publishing, 2020

Add the pork, most of the chives, the sauce and 1 handful of bean sprouts to the noodles.

“The Weeknight Cookbook: Create 100+ delicious new meals using pantry staples” by Justine Schofield
from The Weeknight Cookbook: Create 100+ delicious new meals using pantry staples
by Justine Schofield
Pan Macmillan Australia, 2019

Add the spring onions, sugar, 2 teaspoons of salt and 1 teaspoon of black pepper and continue to stir-fry until the pork is cooked and slightly firm.

“Complete Chinese Cookbook” by Ken Hom
from Complete Chinese Cookbook
by Ken Hom
Ebury Publishing, 2011

Add the oil and swirl it up the sides, then tip in the pork strips and stir-fry for 4–5 minutes, until well sealed and lightly browned.

“Neven Maguire’s Complete Baby and Toddler Cookbook: 200 Quick and Easy Recipes For Your New Baby” by Neven Maguire
from Neven Maguire’s Complete Baby and Toddler Cookbook: 200 Quick and Easy Recipes For Your New Baby
by Neven Maguire
Gill Books, 2015

Add 1 tablespoon of the vegetable oil and the pork belly and stir-fry until the pork is golden brown and crisp, 3 to 5 minutes.

“Maangchi's Real Korean Cooking: Authentic Dishes for the Home Cook” by Maangchi
from Maangchi’s Real Korean Cooking: Authentic Dishes for the Home Cook
by Maangchi
HMH Books, 2015

4 boneless center-cut pork loin chops, trimmed of all visible fat 1 tablespoon light soy sauce 2 teaspoons minced garlic ½ teaspoon paprika ½ teaspoon salt ¼ teaspoon ground black pepper Fresh herbs, for garnish Sprinkle the pork chops all over with soy sauce, garlic, paprika, salt, and pepper.

“The South Beach Diet Cookbook: More than 200 Delicious Recipies That Fit the Nation's Top Diet” by Arthur Agatston
from The South Beach Diet Cookbook: More than 200 Delicious Recipies That Fit the Nation’s Top Diet
by Arthur Agatston
Potter/Ten Speed/Harmony/Rodale, 2004

Heat 2 tablespoons oil in a wok or large skillet over medium-high heat; stir-fry pork, in batches, 3 minutes or until browned.

“The All New Ultimate Southern Living Cookbook: Over 1,250 Of Our Best Recipes” by The Editors of Southern Living
from The All New Ultimate Southern Living Cookbook: Over 1,250 Of Our Best Recipes
by The Editors of Southern Living
TI Incorporated Books, 2017

Stir in the pork, Chili Sauce, 1 cup water, the onion, molasses, brown sugar, mustard, and garlic powder.

“American Heart Association Low-Salt Cookbook, 4th Edition: A Complete Guide to Reducing Sodium and Fat in Your Diet” by American Heart Association
from American Heart Association Low-Salt Cookbook, 4th Edition: A Complete Guide to Reducing Sodium and Fat in Your Diet
by American Heart Association
Potter/Ten Speed/Harmony/Rodale, 2011

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

View all posts

67 comments

Your email address will not be published. Required fields are marked *

  • Had this for dinner tonight! The only ingredients I swapped out were garlic (garlic infused olive oil) and the white part of the spring onion for the top green parts.

    Delicious! Will definitely make again!

  • Hello my name is aiden I’m 11 mr rammsy I love how you cook all my life I was watching you hope one day I can be on master chef canada

  • just cooked this n it is absolutely easy n delish! ty for making it simple. i detest recipes with gazillion ingredients n gazillion steps ����

  • Garden Romsey has fried himself into a corner…On one hand he holds a squdgy pork ball and popping out of his little pocket is a crispy cabbage bun…Fun to watch but test for nitrogen if you want green buds and leaves.
    Fancy movements Garden and a very velvety finish…

  • It was a bit awkward to have a guest, but barely let them talk or participate except for a few small clips. Maybe in future let a guest introduce themselves and explain some steps as well? Make them a co-host like yourselves:)

  • So pleased to see I am not the only one who uses ALL of the broccoli �� and releases the noodles in hot water. Such a simple recipe but perhaps I should try and grow the Thai basil because I know it wouldn’t taste the same without it. Thanks Marion ��

  • Tried cooking it today, I must say, the recipe is not good, so disappointing and a waste of tummy space. The noodles are basically seasoned with soy sauce, so overall not much flavor. If I knew it’s going to be this bad, I would have cook 1/2 of a recipe. No offence.

  • A lot to learn here on your channel brother.. thank you for sharing your cooking knowledge and skills.. Lee Kum Kee Guizhou Black Bean Chili Glass Bottle,12 Ounce (Pack of 12) https://www.amazon.com/Lee-Kum-Kee-Guizhou-Bottle/dp/B00FZH36ZE/ref=sr_1_7?keywords=lee+kum+kee+chili+black+bean+garlic+sauce&qid=1559076826&s=gateway&sr=8-7

  • Sam…Long time fan.  From the chan. 4 tv  days, to the internet vids and now on YouTube.  2 questions…1)I DO hope you share these incredible meals w/your camera man.  Making him watch, smell these w/o sharing would be cruel and unusual punishment.  2)  I lost my good stir fry pan found @ the Woo Chee Chong store in Kearney Mesa long ago.  Every single one since then has been junk, even more worthless on elect. stoves.  That’s a beautifully seasoned one you’re using.  Please, tell me where you found this?????

  • I love Gordon Ramsay’s recipes and even make his Indian beef curry on a regular basis. However, He really needs to stay away from South-East Asian food. Asian’s do not stir fry in olive oil. OK you can do it but they just don’t! Gordon needs to take some time out with David Thomson in Thailand.

  • watched hundreds of cooking videos, authentic chinese cuisine videos and this dude is right on the money. Much respect and great job!!!!

  • this looks fucking terrible. Everything cut to big, if even cut at all. Way to much meat and sugar snaps and mushrooms. no cornstarch on the meat, way to much oil. this guy clearly cannot cook Chinese food. Asian ppl probably are laughing their ass off if they see this crap.
    It is oke if you want to cook like that, but don’t make a video about it, because this is a total disrepect to chinese cuisine. have some integrity please. you should be ashamed for even suggesting this is chinese cooking.

  • Me fasinan tus recetas y tus programas no me los pierdo, lo malo que no se ingles para saber bien todo lo que le pones a tus comidas, son increibles, muchas gracias por compartir.:)

  • I’d love to be able to cook this recipe, but where I live, the grocery stores don’t really have “ready to serve” udon noodles like you have there.:(

  • I made this with minced beef that was just sitting in the freezer. It was just so delicious �� I always tweak your recipes with what I have to hand and it always comes out perfectly because I have most of your ingredients at home.

  • You cannot make all flavors come out correctly in 15 minutes ffs….. those moronic female pseudo cook on youtube are the living proof why real chefs are male

  • The stem of the broccoli is really good. Just use a small knife and peel off the outside skin. You can cut them in thin slices and fry it like regular

  • This sounds delicious but I would add a sweet element like sugar or hoisin sauce and maybe too with some more aromatics like cilantro

  • This is such an easy, quick and absolutely delicious meal! I have made it so many times since i first saw this video, the only thing i change is that i ad the garlic right at the end to have a more pronounced and punchy flavor. I have also tried making a vegan version for my friend and i just swapped the minced pork for some vegan mince, and she loved it!

  • I made this, this past week…my husband thought he had died and gone to heaven! In fact, we had it two days in a row. Delicious! Marion, you are my favorite cook to watch! Also love your happy Mom, Noi!

  • This was the first Marion recipe I have ever come across. I saw the it and I had to try it. I couldn’t believe how ridiculously easy it was to follow and make. We loved it, it was such a hit!!! I’m excited to make it again, this will definitely become a regular on the menu. Thank You for sharing Marion: )

  • I always try out lots of noodle recipes. This isn’t one that i’ll be making again and i followed the recipe exactly. Just didn’t enjoy the taste. Thanks for sharing though.

  • The flavour must be terrible…you can’t mix all those strong flavours together and expect them to stand out. Also, never marinate with sesame oil because if you cook sesame oil it will turn taste bitter. I wonder why Gordon keep playing around with his stupid Asian food recipe because most of them are terrible. Those stars he has doesn’t give him enough knowledge of Asian food and proper cooking technique.

  • Gordon Ramsay attempting to cook Asian food is like Steph Curry thinking he can properly compete on the PGA Tour as a professional golfer. He is so out of his element that it’s hard to believe he is an award-winning chef. It also looks like he’s learnt zilch travelling around Asia.

  • mmm looks delicious. I have all these ingredients. Are you referring to douban djan as the chilli bean paste? that stuff is like a flavor bomb. Guess the rice vinegar helps cut the salt

  • Must try this. In the video it shows Black Bean Chilli Sauce but your recipe shows Black Bean Garlic Sauce. Which one is it? I think I’ll try Black Bean Chilli Sauce anyway. Love spicy! ������

  • What is a nice Jewish boy like you making such delectable deliriously deliciousness of PORK?

    The preposterously marvelous magically savory edible animal

  • Hey Gordon, I’d like to give you a challenge. See if you can make sugar free donuts. I know a lot of people who are on diets, can’t have sugar, or don’t want sugar, and I feel like donuts would be a great challenge as I have seen so few recipes to make sugar free versions.

  • I made this with rice noodles, which is what I had on hand. Added some chili garlic sauce at the end of cooking.
    Very quick, easy, and tasty! I will definitely make this again. Thank you, Marion!

  • Your recipes are some of my favourite, especially the ones that include Thai Basil. Thing is the here they sell the Basil packages and I’ll too often have a bunch left over just going bad in the fridge ��
    Is there a way to preserve the left over Basil?

  • i am chinese, and i really like mr.gordon. i love watching your videos, those make me happy and enjoy to learn cooking. happy chinese new year sir, love you. xoxo 

  • Just cooked it and ate it…sooo good! And really easy, even added some carrot stripes, just for some more color. Will definitly do this more often.:)

  • No offence but as a Chinese, I think that’s way too much ginger for me…they will take over the taste of the main ingredients and actually we will put this much of spice only to cover the smell of some cheap meat that are starting to go bad…

  • It was not gordon. Gordon movement very quickly, why in this video is very slow? Different from the usual.
    Than Why not show the face when he cooking?

  • Why is everyone rude about the colour of the video
    I personally like the colour. You have all come to watch a cooking video not act like you know something about movie industry.�� Have any of you directed a movie before? �� silly buggers

  • Mr.Ramsay sir, where may i go to get a paper copy of any of your recipes on this youtube because a lot of these look absolutely amazing and i would love to try them. If you do read this or if anyone knows please i would love to know, and you have a great day and thank you for your time.

  • I made this dish for dinner, last night, with some rapini from a friend’s garden. I chopped and blanched the rapini beforehand, and then dried it in a clean kitchen towel before heating the wok. The finished stir-fry was on the plate in no time and was absolutely delicious! Thanx, Marion. Stay safe and take care of the family. ����

  • this dish is popular in any asian country. it can be found on street stall or hawker stall. is a very easy and fast meal under 15min. i’m asian and i approved this dish. good job gordon ramsay. 

  • I can never find Shaoxing wine…was in a recipe for General Tso’s. Are szechuan peppercorns available at asian markets? Interesting flavors. Minced pork not quite my style but easily substituted I would assume.

  • HI Sam…
    Been watching for a while. I have made LOTS of your recipes and love them all especially the chicken enchiladas with chorizo cream sauce…. holy shit!!!
    One comment and its not to criticize. You keep saying
    “Chow mein” when in fact you’re using “Lo Mein” noodles. You have said this on numerous occasions.
    My question is in all sincerity…
    Am i wrong, or are you just mistaken???? Thanks and Keep em’ coming brother!!!!!

  • i wish so much that gordon finds the time to do a Gordon Ramsay reads youtube comments video. the amount of disgust, sad amusement and cuss words coming from that man in that video would be sensational.

  • nice and tidy looking cooking. this is more to modern or european style stir frying. One thing for sure, the best stir fry food is through using carbon steel wok with super high heat. it a very simple concept of cooking. it how to manipulate the food before cooking and the wok heat/fire when cooking to give juicy and fresh taste. The smell of the food using this wok technique is unique. It is known as “wok hei” or the breath of the wok. no replacement to wok cooking technique if you want a cheap top class stir fry food.

  • Marion, I absolutely love your videos and your entire channel. Your personality is so warm and kind and every single video is made with such attention to detail and your instructions are extremely accurate and useful! I love that I’ve been able to expand my knowledge of Asian cooking through your videos:) You have a huge fan in me!

  • Hii from India….. you looking gorgeous ������…and your dishes looks awesome….and way of explaining dishes super…����������

  • Why are u all rude about the video? I personally like the colour. You have all come to watch a cooking video not act like you know something about movie industry.�� Have any of you directed a movie before? �� silly buggers

  • Sam: You are from Vancouver how can you make Chinese food without Ginger and Garlic?
    Also, a little Sesame Oil wouldn’t hurt to finish the dish.
    Otherwise, looks great!

  • Chef Ramsay, you used the wrong oil chef! Peanut oil or something lighter than olive oil chef! I’m sorry to correct you chef! Olive oil should never be used in stir fry chef!

  • Ever since watching your videos it started some.creativity in me. So today I’ve cut up potatoes reg and sweet and cooked them with chorizo going to put them in a four tortilla with white beans taco Saturday

  • This is a great looking recipe but doubles as a nice lesson in techniques for this kind of noodle stir fry too! Endless variations are possible here for sure!

  • Better to use spring onion with garlic and ginger. It gives amazing flavor throughout the dish. And u want thinner slice for those. Other than that, look perfect.

  • Long time fan and of course it’s lovely to see another recipe from you but this was just odd. Others have commented on the filter but more than that the quick cuts and pacing of the video don’t reflect the calm and collected nature of your cooking. Hope you give this another go but with a different set of eyes behind the camera and monitor as you obviously deserve your own show!

  • So I tried this one today and I realised I cant eat ginger. I started to feel it coming back up which ruined the dish for me ;_;

    Next time without ginger I guess.

  • I made a mound of this tonight for my girlfriends and it was a huge hit. NO LEFTOVERS! They ate every bit of it! Thank You for this amazing yet easy recipe Marion…

  • I have taken a real liking to your recipes and methods. It’s as much ‘mise en place’ as it is technique, something I figured out long ago. Love your work.

  • I made this last night and was a little disappointed. It didn’t have a lot of Flavor. Just tasted like noodles and soy sauce. I should have read the comments first because the hoisin would have been helped. Anyway, I’m still a big fan of Marion:). The other dishes I’ve made from your recipes were so delicious.

  • I made this tonight but also added in prawns!! A HUGE hit with the family!! I had to cook it slightly different too as I have a very high output professional wok burner so I did the protein separate to char it off then added it back in at the right time!!

  • You certainly know your way around a kitchen. Wow. Is that a Canadian accent I hear? For sure I can’t watch your channel without getting hungry. Thank you for sharing. Many Blessings.

  • i’m vegan and substituted the meat with tofu that i crumbled up. i flavored it with soy sauce, hoisin, a little maple and rice vinegar, and cooked over medium heat until most of the moisture cooks out and it resembles the texture of ground meat. this dish turned out so good! next time i’ll probably add in some minced mushroom and eggplant to the tofu mixture

  • I absolutely love you!!! Your personality is amazing; I feel like I know you and I’m in your kitchen. You take all of the snobbery out of cooking shows!!

  • Noodles. Can you give some advice. I usually buy my Chinese style noodles as either the pre-coked ones you just heat up that come in the refrigerator case, or the ones that are uncooked but also “fresh”. Of course I have no problem eating dried spaghetti or Italian pasta, but I’ve not gotten dried asian noodles. Should I be afraid? Are the other ones I mentioned better or are the dried ones the same and equally as good? Thanks!

  • We made this last night. I went extra on the sesame oil and seeds and OMG. Delish. My son LOVED IT!!! We got delish udon noodles from amazon prime. I used bok choy for veggies.

  • Stir fry. Ha. Looks like your heat source was not sufficient and you steamed a mess of pork and over cooked noodles. Keep cooking like an amateur and pretending you are a professional.

  • Looks great. I would like to add, though, that heating sesame oil too much makes it lose much of its lovely nuttiness. Better to add it at the end.

  • I cook pork in a Stir Fry, I have Braised it, Slow Cooked it in the oven and a slow cooker, Baked it, Boiled it, Boiled then Baked it, Fried it Grilled it, BBQ’d it, i’m not sure if there is anything I haven’t done with it lol.

  • You know, in Chinese cuisine it’s considered bad if you actually get a crunch from those Sichuan peppercorns. The taste is quite strong and can really ruin a meal. At least, that’s my personal thought being a Chinese person

  • My wish is to see you do a video on how to shop at Asian market. Where things are, names of good brands, pantry staples. And of course try your food ��

  • Thank you ladies for yet another sensational and flavourful meal. I shall try it later in the week. Guess what, I actually have all of the ingredients on hand so all I need to do is cut and cook. It’s surprising how we westerners who years ago only had ketchup and brown sauce in the home now have, as standard supplies, oyster sauce, soy sauce, chili oil, etc. Our thanks go out to you and all of the other asian cooks for making this happen. Thanks again. Cheers, Colin.