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Hoisin Pork and Rice Noodle Stir Fry

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Hoisin Pork and Rice Noodle Stir Fry is such a great pork dish. Use fresh or leftover pork loin, you will love it. The marinade imparts such a wonderful flavor to this dish.

Hoisin Pork and Rice Noodle Stir Fry - Karyl's Kulinary Krusade

I have a love/hate relationship with the month of December. Home football games are over so my work life slows down significantly; we are off work the week between Christmas and New Year’s; and there’s always a trip to the bowl game in the mix. On the flip side, December also means that treats and goodies appear in the office on a regular basis. I mean, I’m not going to turn down a taste of those goodies, but my waistline doesn’t really appreciate it.

Last year I was super excited because I got a box addressed directly to me, rather than the office. That never happens.

Hoisin Pork and Rice Noodle Stir Fry - Karyl's Kulinary Krusade

Yes, that is a whole pork loin! I’ve never had one before, either as a gift or from the store. The timing was perfect, as I was hosting a holiday party that weekend. I figured it would only take about 15 minutes to warm through, since it was pre-cooked. I was so wrong. If you don’t cut it, it needs about 40 minutes. But my goodness, it is worth the wait! Pork loin is tender and juicy, and smells amazing.

I ate leftovers A LOT as a kid, and so once I moved out of my parents’ house I went completely the other direction. However, I couldn’t let this pork loin go to waste. Pinterest has tons of recipes for pork, and I came across a great recipe for Hoisin Pork with Rice Noodles. The recipe was delicious, but for some crazy reason I didn’t make it again. I think I had this idea that I had to use pork loin, and I had no reason to buy a big pork loin during the course of the year. Then last month, just like magic, another pork loin gift arrived at the office. It was a sign that I needed to make it again. With a few twists, I created Hoisin Pork and Rice Noodle Stir Fry

Hoisin Pork and Rice Noodle Stir Fry - Karyl's Kulinary Krusade

This was the 3rd cooking, so I was concerned about dry pork. However, the marinade makes a huge difference, and keeps the pork very tender. The only pieces that I didn’t care for were those that were leanest to begin with. The second time, I went straight from the package to the stir fry.

Hoisin Pork and Rice Noodle Stir Fry - Karyl's Kulinary Krusade

I really love the flavor combination, and the Asian flair, of this Hoisin Pork and Rice Noodle Stir Fry. It’s best to marinate the pork for at least a couple of hours, up to 24 hours. The longer you marinate, the more flavor you get at the end. I also like adding the marinade into the stir fry for the last few minutes of cooking. If you’re hesitant to do that, make extra marinade and keep it separate from the pork. I stir-fry the vegetables, so they absorb the marinade and flavor, and also to eliminate some of that raw bite. The original recipe keeps the vegetables raw, and of course that is personal preference.

Hoisin Pork and Rice Noodle Stir Fry - Karyl's Kulinary Krusade

The original recipe calls for peanut butter. I didn’t add any the first time; I planned to add it this time, but then realized I had no peanut butter in the pantry. And by then, I was too lazy to go to the grocery store. I’d like to try it with the peanut butter, just to see what it does to the consistency and flavor.

Hoisin Pork and Rice Noodle Stir Fry - Karyl's Kulinary Krusade

Even though I don’t use peanut butter in this Hoisin Pork and Rice Noodle Stir Fry, I definitely top the dish with peanuts. I toast the peanuts first, to bring out more nutty flavor. It adds such a great contrast of texture to the dish.

I won’t forget to make this Hoisin Pork and Rice Noodle Stir Fry again. I immediately portioned and froze the remaining pork loin, for the next dish.

Hoisin Pork and Rice Noodle Stir Fry - Karyl's Kulinary Krusade

Hoisin Pork and Rice Noodle Stir Fry

Yield: 2 people
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Ingredients

  • 1/3 cup Soy Sauce
  • 1/4 cup water
  • 2 Tablespoons Canola oil
  • 2 Tablespoons honey
  • 1 Tablespoon sugar
  • 1 dash fish sauce
  • 2 Tablespoons vinegar
  • 3 cloves chopped garlic
  • 1 teaspoon freshly grated ginger
  • 1 chopped jalapeno pepper, with seeds
  • 3 Tablespoons Hoisin Sauce
  • 2 Tablespoons peanut butter (optional)
  • 8 ounces pork loin, cut into bite-sized chunks
  • 4 ounces rice noodles
  • 1/2 cup carrots, thinly sliced
  • 1/2 cup red onion, sliced
  • 1/2 cup red bell peppers, sliced
  • handful snow peas, ends removed, sliced
  • 2 ounces salted peanuts
  • chopped scallions, for garnish
  • chopped parsley, for garnish

Instructions

  1. Whisk all the sauce ingredients together (soy sauce, water, oil, honey, sugar, fish sauce, vinegar, garlic, ginger, peppers, hoisin, and peanut butter, if using).
  2. Marinate the pork in the sauce for at least 4 hours, up to 24 hours
  3. Bring a pot of water to a boil, and remove from heat. Add rice noodles and let sit for 10-15 minutes, until soft. Drain noodles and set aside.
  4. Add peanuts to non-stick skillet, and toast over medium heat until warm and slightly browned. Remove and set aside
  5. Add 1 teaspoon of canola oil to skillet. Add vegetables and stir-fry until tender-crisp.
  6. Add pork and most of marinade to skillet, and continue to stir-fry until pork is warmed through.
  7. Add rice noodles and remaining marinade to skillet. Cook until noodles are warmed through
  8. Portion into bowls, top with peanuts, scallions and parsley, and serve
Nutrition Information:
Yield: 2 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

Adapted from Pinch of Yum

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Marie

Saturday 11th of February 2017

This looks incredible! What an awesome way to spice up weeknight dinners. Thanks so much for sharing your recipe with us at Merry Monday this week!

Karyl

Saturday 11th of February 2017

Thank you so much Marie! I really appreciate it

Cait Weingartner

Wednesday 1st of February 2017

Yum! This dish looks so colorful and delicious. I love making homemade stir fry dinners, so I'm definitely going to try this recipe soon. When making something like this, I always try to double the recipe, then freeze half for a quick easy weeknight dinner.

Karyl

Thursday 2nd of February 2017

Thanks Cait! I'm not a fan of leftovers, but if I was I would totally do that too. Great idea. Thanks for stopping by

T.M. Brown

Tuesday 31st of January 2017

This dish is amazingly colorful! So attractive and looks delicious. Pinning for future reference!

Karyl

Wednesday 1st of February 2017

Thank you T.M.! I really appreciate it. It is so delicious, and I can't go as long without making it again. Thanks for stopping by

Tina

Tuesday 31st of January 2017

Mmm this is just what I needed on the menu this week - something easy, quick and delicious! Will be trying this out. Thanks for sharing!

Karyl

Wednesday 1st of February 2017

Thanks Tina! The longest thing is the marinating. Other than that, it comes together really quickly. Thanks for stopping by

Desiree

Tuesday 31st of January 2017

This looks DELICIOUS! Adding it to my shopping list now.

Karyl

Wednesday 1st of February 2017

Thank you Desiree! It's such a good dish, and simple to pull together. Thanks for stopping by

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