Tuesday, January 25, 2011

Chinese Pork 'N' Noodles

I made this recipe from what was left of the pork roast. It was perfect to use for this. Instead of using snow peas I used broccoli since my son prefers that. I also used a green pepper versus a red one. Probably should have used the red one if just for the color alone. This is another recipe from Taste of Home's Simple & Delicious magazine. So easy too. My next few recipes will be cakes. I like to cook but not nearly as much as I like to bake. I just need to change it up every now and again. Besides, if I baked as much as I wanted and tried all the recipes I wanted, I would be as big as a house and broke. I have my yearly physical in a few weeks and I'm already dreading the scale. I'm by no means overweight.....I would just like to be a few pounds lighter so my clothes at the moment would not be as tight. I think I probably put on a good 5 pounds over the holidays and I'd really like to get rid of that already. But it is hard when you have a food blog and you love to bake. I'm sure I have gained 10 pounds at least since I started this blog almost 3 years ago. Plus getting older doesn't help. There was a time when I could not gain a pound. I would actually cry because I was so skinny as a teen and just ate and ate and wouldn't gain an ounce. Too bad things are not that way now!!! Anyhow, if you happen to have leftover pork this is a great recipe to try.

6 oz uncooked thin spaghetti
3 Tbsp hoisin sauce
2 Tbsp reduced sodium soy sauce
2 tsp sesame oil
1 pork tenderloin (1 lb) thinly sliced and halved (or leftover pork)
3 tsp 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 (I didn't have any of this)

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 tsp canola oil for 3 minutes or until no longer pink. (I just warmed mine up for about a minute or two). 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 Tbsp cilantro.


ann said...

That looks so delicious. I love recipes that make use of leftovers. Great post!

Lara said...

Yeah, 10 lbs. is about what my blog has done to me too. :) The pasta looks delicious! Hope you enjoy the snow...if we get any this time.

Jenn said...

Mmmmm...that looks sooooo good! I'd love a big plate of it right now!!
I know what you mean about the weight..it's the cross we must bear, huh? :)

Cassie said...

This looks so good! I love pretty much anything containing hoisin sauce. :)

teresa said...

mmm, i love noodles like this!

Pam said...

What a great way to use up leftover pork. I think the noodles look delicious.

Bridgett said...

I don't know what it is, but I just love the taste of hoisin! Crazy, right? But it lends an incredible flavor. Great use of the leftover pork as this turned out to be a fabulous dish.

Lynda said...

This looks so good and it sounds easy to make. I've got to try it!
I've gained weight since I began blogging; there are just so very many great recipes to try!

The Blonde Duck said...

I understand your frustration. Ben's on a diet, so I can only bake things for me and my freezer is stuffed. And I'd love to bake more, but I can't eat it all and I think folks get tired of me unloading treats on them!