Tag Archives: Noodles

Purple Sweet Potato Drunken Noodles

 

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Sesame Shrimp and Pork Meatballs with Noodles

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Shrimp and Pork Meatballs combined with bok choy, and lo mein makes for a fun twist on an old classic, and an awesome dinner for 4 in less than 30 minutes!

Serves 4

Ingredients:
¾ pounds ground pork
1/2 pound large (16-20 count) shrimp, devined, shelled and minced
1 egg white
Freshly ground black pepper, to taste
6  tablespoons soy sauce divided
¼ cup sesame seeds
4 tablespoons olive oil
One 8-ounce package lo mein noodles
1 bunch scallions
1/2 pound baby bok choy
1 tablespoon minced ginger
2 tablespoon minced garlic
1 medium red sweet bell pepper, sliced

Directions:
Mix the ground pork,  minced shrimp, and egg white with 2 tablespoons of the  soy sauce. With wet hands, form meat into 16 equal balls. Sprinkle the sesame seeds on a plate and roll the balls through, so they are completely coated with sesame seeds.

Heat half the oil in a large skillet and cook the meatballs over medium heat for 2 minutes. Cover the skillet and reduce the heat to low. Steam for 7 minutes., or until cooked through.

While meatballs steam, prepare the noodles according to package directions until al dente. Slice the scallions and bok choy. Heat remaining oil in a wok or skillet and stir-fry the ginger, garlic, and peppers for 2 minutes. Add the bok choy and the remaining soy sauce. Sauté for 3 minutes, or until peppers are tender. Stir in the noodles and green onions. Divide the noodles onto 4 plates and top with the meatballs.

Serve with extra soy sauce to taste, on the side.

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Pork Noodle Bowls

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Fragrant Pork Noodle Bowls are light enough for warm weather but substantial enough for dinner. Assemble the noodle bowls stove side, ladling the piping-hot broth into the bowls to coax the flavors of the individual ingredients into perfect harmony.

Serves 4

Ingredients:

1 Tablespoon kosher salt
One 8-ouncepackage thin rice noodles
4 ounces sliced fresh mushrooms
2 teaspoons olive oil
8 ounces red cabbage , finely shredded
4 scallion,  sliced diagonally
1/4 cup loosely packed fresh cilantro leaves
6 cups chicken broth
1 Tablespoon grated fresh ginger
Lime wedges, for serving
Dried crushed red pepper, for garnish
Chopped dry-roasted peanuts,  for garnish

Directions:

Bring 8 cups of salted water to a boil in a large pot.Remove from heat and submerge the noodles; let stand 20 minutes or until tender. Using a colander, drain the noodles. Divide noodles among 4 soup bowls.

Sauté mushrooms in hot oil in a medium skillet over medium-high heat  for 5 minutes or until tender. Spoon over noodles. Add pork to skillet, and cook, stirring occasionally, for 5 minutes or until hot; spoon over mushrooms. Divide cabbage and add the scallions and cilantro leaves  among the soup bowls.

Bring the broth and ginger to a boil in a 3-quart saucepan over medium heat. Remove from heat, and divide among bowls. Garnish with crushed red pepper and roasted peanuts.Serve with lime wedges and a dash of soy sauce, if desired.

 

Hello Friends!

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Thank you so much!

TODAY.com Parenting Team FC Contributor