Traveling Across

Oriental Pork with Noodles

Home >> Recipes >> Pork Recipes

Did You Know

Beef Recipes
Bison Recipes
Bread Recipes
Breakfast Recipes
Cakes & Frosting Recipes
Candy Recipes
Cookie Recipes
Cool Treat Recipes
Dessert Recipes
Drink Recipes
Lamb Recipes
Pastry Recipes
Pie Recipes
Pork Recipes
Poultry Recipes
Preserve Recipes
Salad Recipes
Sauce Recipes
Seafood Recipes
Side Dish Recipes
Snack Recipes
Soup Recipes
Vegetarian Recipes


1/2 pound vermicelli
2 1/2 tablespoons soy sauce
2 1/2 tablespoons sesame oil
4 ounces peanuts, finely chopped


1 tablespoon dark soy sauce
1 tablespoon dry sherry
1 tablespoon oil
1 tablespoon cornstarch
1 1/2 pounds lean pork (we use tenderloin) cut into small cubes


3 tablespoons dry sherry
2 tablespoons bean paste
2 tablespoons hoisin sauce
3 tablespoons soy sauce
1 tablespoon sugar
1 tablespoon sesame oil
1 clove garlic, minced
red pepper flakes
6 ounces water chestnuts, diced
Oil for stir frying


Cook noodles in boiling water until al dente. Drain and rinse in cold water. Place in large mixing bowl and combine with sesame oil and soy sauce. Let stand at room temperature for 1/2 hour. Just before serving, top with chopped peanuts.

Place pork in marinade and let stand 1/2 hour at room temperature. Heat water in large pot. Scatter meat into boiling water and allow to cook 3 minutes, drain in colander. Meat can be cooked ahead to this point and refrigerated. Bring to room temperature before final cooking.

Heat 1 tablespoon oil in large skillet. Add diced water chestnuts and quickly stir-fry. Pour in sauce and bring to a boil. Add pork and cook three to five minutes, stirring constantly until sauce thickens. Serve with oriental noodles.

Makes 4 servings

About Us | Contact Us | Did You Know Facts | Jokes | Puzzles | Recipes | Suggest a Site | Tributes

Copyright A View of America 1998 all rights reserved any and all content on this site is protected by law. Any use without written permission is strictly prohibited.