Asian Pork & Noodles

I had not purchased Top Ramen in many years, but when I saw this recipe I wanted to give it a try. I'm sure glad I did; it's a big hit at our house. It's like tasty Asian comfort food. Do they have that? I'm sure they do.  I've made it twice in the last month and the leftovers don't last very long.

Asian Pork & Noodle Skillet

Ingredients:

2 medium carrots, peeled

1 medium red bell pepper

5-6 green onions with tops (about 1 ¼ C. sliced), divided

2 pork tenderloins (about 1 lb. each)

2 T. toasted sesame oil

2 T. Asian Seasoning Mix (used an Asian stir fry sauce)

4 pkgs. (3 oz. each) oriental-flavor ramen noodles

1 T. vegetable oil

4 C. water

Cut carrots into julienne strips. Cut bell pepper lengthwise into ¼ in. strips. Slice green onions; set aside tops for garnish.

Trim fat and silver skin from pork tenderloins. Slice pork lengthwise into four strips. Thinly slice strips crosswise. Combine pork, sesame oil, seasoning mix or sauce and two of the ramen seasoning packets. Mix well.

Add vegetable oil to skillet, heat over medium-high heat 1-3 minutes or until shimmering.  Add half of the pork. Cook and stir 2-3 minutes or until browned; remove pork from skillet and keep warm. Repeat with remaining pork.

Add carrots and bell pepper to skillet. Cook 1-2 minutes or until crisp-tender. Add water and remaining ramen seasoning packets; stir to loosen browned bits from bottom of skillet. Add ramen noodles and white parts of green onions to skillet. Cover; bring to a boil and cook 4-5 minutes or until noodles are softened. Add pork; stir to break apart noodles. Remove skillet from heat; let stand, covered, 3-4 minutes or until pork is heated through. Garnish with reserved green onion tops.

Serving: 4-5

Recipe Given By:  The Pampered Chef

Do-It-Yourself Teppanyaki

On May 9th I shared a Fried Rice Recipe with you that included an amazing sauce. Many years ago, our dear friends, the Valenzuela's, had us for dinner and served us a Japanese meal that centered around food cooked on a griddle in the middle of the table. It was accompanied by The Sauce. Here's the recipe and pictures of us sharing the meal with my in-laws.

The Sauce

Ingredients:

½ C soy sauce
½” of ginger, sliced
¼ C water
1 t. sesame seeds
½ C brown sugar
2-3 cloves garlic, crushed
2 drops Tabasco

Boil these ingredients for 1 min., then strain and serve as a dipping sauce. (Can be doubled.) Serve with white rice.

Heat a griddle and spread with margarine. Cook cook raw beef, skinless chicken breast, scallops, shrimp, Napa cabbage, bean sprouts, onions, mushrooms, zucchini, Chinese eggplant and peppers.

Recipe Given By: Sofia Valenzuela/Jon Sugimoto

We try to keep the shrimp and scallops to the outside so they don't get overdone and the chicken right down the middle where the griddle is hottest. Napa cabbage lays across the cooked meat or vegetables and wilts as it steams.

Here's what our table layout looks like. We keep the raw meat separate from the vegetables. You can see Katie in the background taking photos for the blog.

This photo shows our place settings. We each have a small bowl of rice and a small bowl of the dipping sauce. The margarine is on hand in case the food begins to stick. Most of the vegetables taste better with a little margarine coating the cooking surface anyway. We try to have forks to turn the food and chopsticks to eat with, but when it's family we don't follow that rule strictly.

This is a do-it-yourself teppanyaki meal.

Japanese: teppan (griddle) + yaki (broiling).

douzo omeshiagari kudasai (Japanese: Enjoy your meal!)

Fried Rice w/ The Sauce

My all-time favorite "leftover" meal! We can use up grilled meat, random vegetables, and leftover rice to make the most delicious Asian-American entree. We always make a huge batch and it doesn't last long around our house. *The Sauce is the secret - so yummy!

Fried Rice

Ingredients:
1-1 ½ T. olive oil
1 ½ slices of onion, cut fine
1 ½-2 carrots, cut fine
sm amount of broccoli, cut fine, if desired
½ cob corn, if desired
¼ C water
1 chicken bouillon
2 italian squash, cut fine
2 eggs
1 ½ T olive oil
1 ½ T butter
leftover white rice (@ 2 C)
leftover meat

In a skillet, add 1-1 ½ T of olive oil and cook onions until clear. Then add the carrots, broccoli and corn, cook and stir for a few minutes. Then add ¼ C water and a chicken bouillon cube and squash. Cover and steam until squash is clear, about 5 min. Put these vegetables in a bowl. In the same skillet over med-high heat, scramble 2 eggs in 1 ½ T each of olive oil and butter. Be sure to break the yolks. Put in leftover white rice, and stir to get brown, about 5-7 min. Then add the vegetables and any leftover meat and stir to get warm. Add 4-5 T of “the sauce” or any soy based sauce, stir.

Recipe Given By: Mark Martens

The Sauce

Ingredients:
½ C soy sauce
½” of ginger, sliced
¼ C water
1 t. sesame seeds
½ C brown sugar
2-3 cloves garlic, crushed
2 drops Tabasco

Boil these ingredients for 1 min., then strain and serve as a dipping sauce. (Can be doubled.) Serve with white rice.

Recipe Given By: Sofia Valenzuela/Jon Sugimoto