ALL RIGHTS RESERVED. Continue cooking an additional 3-4 minutes until the broccoli and red pepper are crisp-tender and the mushrooms and onions are soft. https://www.tasteofhome.com/recipes/spicy-pork-with-noodles Cover tightly and microwave 12 minutes, stirring every 3 minutes. Ginger and red pepper flakes perk up this flavorful pork dish from Ann Van Tassell of Albuquerque, New Mexico. Stirring occasionally, cook for about 5 minutes, until no longer pink in the center. Cover tightly and microwave 12–14 minutes, stirring every 3 minutes until pork is no longer pink. Stir in salt, paprika, pepper and red peppers. This sauce has plenty of kick with a full two teaspoons of black pepper, along with garlic, ginger,  soy sauce, and a bit of honey. Stir to coat and allow to thicken for a minute or two. If I’ve mentioned it once, I’ve probably mentioned my love for rice noodles a dozen times. Add the broccoli and red onion, stir to coat and saute for about 4 minutes before adding the red mushrooms and red pepper. Add pork; cook until juices run clear. It should reheat nicely in the microwave, Rie. Add 1 tablespoon of oil to the empty skillet and heat until melted. Typically you’ll just add them to boiling water, remove from the heat, cover with a lid, and let rest for a few minutes until soft. The simple (relatively flavorless on their own) noodles pick up so much flavor from the sauce. Cut into 2 to 3-inch lengths, if desired. Send us a message onlineor send us some mail at: Cooperative Calendar of Student Art They’re easy as can be. Please read my disclosure policy. Stir-fry for 2 to 3 minutes or til no pink remains. Family owned and operated. I seem to be the odd ball out, but I had many problems with this dish. First of all we used a half pound of uncooked noodles. Cook, stirring well, until all ingredients are coated with sauce. Drain and rinse briefly under cold water. So glad you guys like a kick too! Cooking too much meat at a time can result in tough meat that hasn’t absorbed much flavor. Add a splash of water (about 1/4 cup or so) while warming the sauce only if needed. With tender pork and noodles, broccoli, mushrooms, red pepper, and onions in a sticky sweet and tangy pepper sauce, there’s a lot to love in this Pork Stir-Fry. I agree, this is a recipe I want. Heat 1 tbs oil in hot wok or large skillet over high heat. Remove from the heat. Add half of the coated pork and saute. How To Make Spicy Pork Ramen Noodles: You’ll start by bringing a pot of water to a boil and thinly slicing a pork … Soak rice sticks for 15 minutes in enough warm water to cover. Cut pork across grain into 1/4 inch wide strips; coat with mixture of garlic and 1 tbs. Filed under: Asian, Main Dishes, Pork, Recipes. Stir in the water chestnuts, soy sauce, sesame oil and pepper flakes. Cover and microwave 12–14 minutes longer, stirring every 3 minutes. You’ll want to cook the noodles according to the package directions. In another mixing bowl combine pork strips, 2 tablespoons soy sauce or oyster sauce, lemongrass or lemon peel, sesame oil, and crushed red pepper. If you’re cooking more than a pound of meat, you’ll want to split it up and cook small batches. https://beckysbestbites.com/lean-pork-and-sweet-peppers-on-noodles Cut pork across grain into 1/4 inch wide strips; coat with mixture of garlic and 1 tbs. Add the broccoli and red onion, stir to coat and saute for about 4 minutes before adding the red mushrooms and red pepper. Cut pork into ½-inch slices. Transfer the cooked vegetables to a bowl. Heat a large skillet over medium-high heat. Drain. Pork and Noodles Recipe | Pork Pepper Onion Stir-Fried Rice … Stir-fries can be a heck of a delicious way to use up the produce in the fridge and it gets even more impressive with just a little bit of advance planning. Citrusy sweet-and-sour sauce coats strips of tender pork, crispy pepper and ramen noodles in the speedy stir-fry Diane Shipley fixes at home in Concord, Ohio. We really like it, but add a shredded carrot and about a cup of shredded green cabbage with the green onions in the first step. Adding too much meat will reduce the temperature of the pan, produce more liquid, and cause the meat to stew instead of sear.