At the fast pace of the modern world, often there is not enough time for such elementary, but necessary things, like cooking at home, more often people snack on the go or are limited to sandwiches, semi-finished products, which significantly undermine their health. In the combination of proper nutrition and cooking speed, Asians went around everyone: Chinese wok noodles with pork, Japanese yakisoba, Korean ramen are all instant food, while being 100% healthy and healthy, and most importantly, low-calorie. To prepare such a dish takes no more than 15-20 minutes, which is truly unbelievable, given the taste of the dish.
What is wok noodle?
To prepare dishes of this type, a special frying pan is usually used - a wok, which resembles a hemisphere. Due to the unique shape, the vegetables in it are cooked in a matter of minutes, preserving their natural color, the meat acquires an appetizing crust, and the aroma of the dish makes the stomach rumble excitedly.
It was because of the name of the pan that later became abbreviated as noodles cooked in it, wok noodles. How to cook the dish is described in detail in several recipes below, while it is recommended not to take the choice of the main ingredient too seriously and, if necessary, replace udon noodles with funchose, buckwheat soba with egg noodles for ramen - only the Asians are not picky, so you should take them an example.
Basic pork recipe
To prepare wok noodles according to the recipe of the Sichuan province (China), you must use the udon variety, which, according to the Sichuan people, goes perfectly with pork:
- 280-300 grams of pork fillet;
- 150 grams of noodles;
- a bunch of green onions;
- one sweet pepper and carrot;
- 2-4 cloves of garlic (according to taste preferences);
- 1 tbsp. a spoonful of grated fresh ginger;
- a pinch of ground chili;
- 130 ml of water;
- 1 tbsp. a spoon without a hill of sugar;
- 2 tbsp. l lemon juice and the same amount of sunflower oil (you can not use olive!);
- 3 tbsp. tablespoons of soy sauce, which is added instead of salt, as well as to give the dish a special colorful flavor inherent in Asian cuisine.
It is worth noting that despite the many ingredients (mainly flavoring additives), the calorie content of such noodles rarely exceeds 180 calories, so it is referred to as dietetic cuisine.
The first thing to do before preparing the noodles with pork according to the recipe is to boil the udon in a separate bowl, according to the instructions on the package, and put in a colander. While the noodles are cooked, cut the pork fillet into thin buns (not thicker than 1 cm), carrots and pepper - into strips, and green onions - into strips 4-6 cm long. It is worth remembering that all products are cut in advance, since then there is time for this will not, otherwise the general technology of cooking quick noodles will be violated.
Then mix in one bowl ginger, chili, crushed garlic, sugar and lemon juice in a press. Add water and mix thoroughly. In the resulting marinade, soak the pieces of meat for 3 -5 minutes, then take them out and squeeze lightly with your hands.
Heat the wok over high heat, pour in the oil and, warming it well, place the pickled meat in it. Stir constantly from the center to the edges, fry the meat pieces for five minutes. Then send the carrots with pepper there and continue frying for another two to three minutes, not forgetting to constantly interfere, since the fire of the stove is strong and the products can burn out. Next, send green onions, remaining sauce and boiled noodles to the wok. Gently mix, warm for no more than a minute and immediately serve.
With vegetables and teriyaki sauce
Rice noodles are good in that it combines with any products, as it does not have its own unique taste and smell. It can be combined with anything, without fearing for calories, because everyone knows that in this form of noodles there is absolutely no gluten, which means that the calorie content of a 100 gram serving rarely rises above 120 calories.
To prepare rice noodles with pork and vegetables, you will need the following ingredients:
- 200 -250 grams of noodles;
- 300 grams of pork crumb;
- One at a time: onion, tomato, bell pepper;
- 80 grams of frozen corn or green beans;
- 2 cloves of garlic;
- 1 \ 4 pods of chili pepper;
- 3 tbsp. tablespoons of vegetable oil (if possible sesame);
- 1 tbsp. a spoon of light sesame;
- 100 grams of teriyaki sauce;
- 1 teaspoon of granulated sugar.
How to cook?
As with all recipes for making wok noodles, the first thing to do is boil noodles, experienced chefs can do this in parallel with cutting vegetables and meat. We chop: pork with standard small strips, onions into thin half rings, tomatoes in small cubes or slices, and pepper into strips.
Chilli chopped as finely as possible with garlic, mix with sugar and teriyaki sauce. To cook noodles, as in the previous recipe: in a very hot pan in oil, fry the meat for five minutes, add onion, pepper and corn, fry for another three to four minutes. Then pour the hot sauce, add the tomato and simmer for a couple of minutes, constantly stirring the contents of the pan.
Next, combine pre-cooked rice noodles with pork, mix again using two tablespoons, simmer for about 30 seconds and serve, sprinkled with sesame, fried in a dry pan, which is part of traditional Asian cuisine.
Experienced chefs advise you to correctly calculate the proportions necessary for cooking, so that the finished noodles with pork are eaten immediately, because after cooling the dish loses most of its taste, the appearance leaves much to be desired, and after reheating this dish becomes unpleasant for ingestion .
It is also necessary to dry the meat with a napkin before frying, so that there is no juice during the frying process: it should be fried in oil, and not stewed in its own juice. You should also do with vegetables if they were washed in water before cutting.
Egg noodles with meat and mushrooms.
This dish is the European version of wok noodles, therefore the calorie content is an order of magnitude higher, although for intensively working men this is a big plus. The recipe for this noodle with pork includes:
- three hundred grams of pork fillet;
- 250 grams of champignons;
- 200 -250 grams of egg noodles;
- one hundred grams of celery stalks;
- a bunch of green onions;
- two cloves of garlic;
- one hundred grams of liquid cream;
- 2-3 tbsp. spoons of mustard;
- 4 tbsp. l refined oil;
- a pinch of black pepper and salt;
- some greens to decorate the finished dish.
Step by step cooking
Judging by the ingredients, this recipe is much closer to European cuisine, although it is also cooked in a wok pan, although not in the classical scheme: noodles are cooked first, and vegetable and meat slices are prepared in parallel with this process. Then, in a high-quality frying pan, slices of pork are fried in oil (3-4 minutes). Then you need to remove them on a plate, and fry the celery in a wok (1-2 minutes), add mushrooms there and continue the heat treatment for another 10 minutes. In the process add chopped garlic, diced onions and spices. Then pour the cream mixed with mustard, mix thoroughly, add meat and stew for about three minutes, so that the ingredients exchange aromas.
Serving is also done in the European style: noodles are not mixed with meat, but laid out on serving plates in the form of a rolled ring, in the middle of which meat with mushrooms in sauce is placed. If sauce is left in the pan, then you can add noodles to them to give the dish more juiciness. Top noodles sprinkled with a small amount of fresh herbs (finely chopped), if you want, you can add a pinch of light sesame.