Monday, December 27, 2010

Cooking Club: Asian Style Pork-n-Noodles

How was your Christmas? I hope it was wonderful and everything you were hoping it would be. I still have lots of family in town and so will be off playing with them. But I do need to post the fourth recipe for the Cooking Club for this month and I obviously didn't do it on Saturday.

Also-I will be waiting to do my Ten Things to Smile about list until next week.

So next Tuesday the 4th, it will be time to link up with Ten Things to Smile about. For those who are new, every month, usually the last Tuesday of the month I like to reflect back on the month and remember the funny/happy/silly often simple things that gave me reason to smile. I often include pictures in my list, but you can even simply write a list. Then you can come back and link up. I am definitely a glass-half full kind of gal.

And of course-this Friday will be your last chance to join in the 2010 Review Extravaganza! It has been so awesome getting around and reading everyone's recaps. And the points are stacking up!

So here is the last recipe for this month.
Asian Style Pork-n-Noodles

Serves 4

  • 3/4 cup fresh orange juice
  • 1/4 cup dark hoisin sauce
  • 3 tablespoons cider vinegar (most of us halved the vinegar)
  • 2 tablespoons ketchup
  • Coarse salt
  • 1 large head broccoli, about 1 1/3 pounds
  • 8 ounces wide egg noodles
  • 8 ounces sugar snap peas, or snow peas, trimmed
  • 2 tablespoons vegetable oil
  • 1 pound boneless pork loin or tenderloin, sliced 1/2 inch thick, each slice cut into 1/2-inch-wide strips
  • 3 tablespoons cornstarch

  • In a small bowl, stir together orange juice, hoisin sauce, vinegar, ketchup, and 3/4 teaspoon salt; set sauce aside. Cut off tops 1 to 2 inches below florets. Trim broccoli and discard tough ends of stalks, then peel and thinly slice crosswise. Separate broccoli heads into florets.
  • In a large pot of boiling salted water, cook noodles until al dente according to package directions, adding broccoli (stalks and florets) and peas during last minute of cooking. Drain; transfer to a large bowl.
  • In a large skillet, heat oil over medium heat. Dredge pork in cornstarch, shaking off excess. Saute pork until lightly browned and cooked through, tossing frequently, about 3 minutes. Pour in reserved sauce, and bring to a boil. Add to bowl with noodles; toss to combine.

  • Raelynn's comments:

    Oh and by the way, I am going to use CHICKEN!!!!! Since there is already one pork loin recipe this month feel free to use chicken and frozen broccoli, if you want. Make it work for you by not having to buy so many new ingredients (though I think the hoisin sauce is sort of necessary.)

    Oh, and one more thing - many reviewers say to decrease the vinegar! So perhaps we should half it ((I did)). This looks pretty easy so hopefully it is.


    1. Are you kidding? I won't be making anything this month that doesn't use leftover turkey and ham.

    2. Well now what will my Tuesday post be about? Haha. I'm kidding. :)

    3. Three days and I am going to do my year in review post. I'm going to do it all at once though.

    4. I pretty much love Asian style anything. Mmmm.