dannyzmom
Gold Member
- 9,271
Click For Summary
Discussion Overview
The thread centers around experiences and challenges related to making an Asian Pork and Noodle Skillet recipe, particularly focusing on ingredient availability and variations in preparation.
Discussion Character
- Anecdotal
- Opinion-based
- Exploratory
Main Points Raised
- One participant shares their experience of not finding toasted sesame oil and using regular sesame oil instead, which they felt worked fine.
- Another participant mentions that toasted sesame oil is typically found in the Ethnic or Asian food section and emphasizes its importance for flavor.
- Several users discuss their experiences with ingredient substitutions, including using different meats like beef or chicken.
- One participant notes that they had a cooking mishap but their family enjoyed the dish regardless.
- Another participant mentions that they found toasted sesame oil at Trader Joe's for a lower price compared to regular grocery stores.
- Some participants express concerns about the amount of noodles in the recipe and suggest adding more vegetables to balance it out.
- One participant raises a question about the difficulty of preparing the pork, specifically regarding the removal of silver skin.
- Another participant humorously advises against using the term "foreskin" when discussing pork preparation.
Areas of Agreement / Disagreement
Views differ regarding the necessity of toasted sesame oil, with some participants emphasizing its importance while others report satisfactory results with alternatives. There is no clear consensus on the ideal amount of noodles or meat in the recipe.
Contextual Notes
Participants share personal cooking experiences and ingredient sourcing challenges, reflecting a variety of approaches to the recipe.
Who May Find This Useful
Consultants interested in recipe variations, ingredient sourcing, and personal cooking experiences may find this discussion helpful.
KellyTheChef
Gold Member
- 7,533
pampchefrhondab
- 2,759
I haven't tried this recipe yet, but plan to this weekend. I find it really easy to remove the silver skin w/the old self sharpening knife from PC. The brand was "Wiltshire."
Sorry to say I like the old self sharpening knives better then the PC branded ones. They are so much sharper and have stayed that way for 15 years! The only problem is they don't have a full tang. I haven't broken mine yet though!
Sorry to say I like the old self sharpening knives better then the PC branded ones. They are so much sharper and have stayed that way for 15 years! The only problem is they don't have a full tang. I haven't broken mine yet though!
BethCooks4U
Gold Member
- 12,926
That's the beauty of our company. We sell quality! We upgrade to make it even better but the old stuff is still great! I use lines like that all the time at my shows - some people want the newest and best but others want to know that what they already spent their money on is still of value and then they buy something else.
Personally, I give my old style stuff to my kids (well... some of it - I still have the PC knife block and use those knives every day for instance).
Personally, I give my old style stuff to my kids (well... some of it - I still have the PC knife block and use those knives every day for instance).
pamperedpsalmstress
- 146
dwyerkim said:OMG, I am cracking up here... please don't call it foreskin at a show! It is called silver skin. Unless you're a rabbi, don't be using the words "foreskin" and "knife" in the same sentence! And that's all I'm going to say about that.
Back on the topic at hand--it is just a thin membrane, looks almost like fat, and you can kind of slice it parallel to the length of the tenderloin to remove it. They showed how to do this at conference using the new boning knife but I think you could do it with the paring or utility knife.
The forged 5" utility knife works well, quick & easy. I also used my executive 10" skillet and just 3 packs of ramen and everyone loved it!
KellyTheChef
Gold Member
- 7,533
I froze a small portion when I made this. It froze very well, but all of the juices soaked into the noodles. It was still VERY good, but not as moist. You could probably add some water when reheating it, or some beef stock and it would bring it right back up just like when it was fresh!abrahamlaur said:
Oh, now looking back at your post, I am not sure if you were asking if THIS was freezeable, or the risoto!
chefann
Gold Member
- 22,050
etteluap70PC
Gold Member
- 3,657
Made this for dinner last night. Everyone liked it.
I substituted Olive oil for sesame, reg onions for green (what I had on hand)
Next time I will add more onion and peppers and omit the Carrots, or steam them seperately and add them later. I personally did not like the carrots with the asian seasnoing.
otherwise it was verry good.
I think if you do this in the stainless pan it will go much faster. It took longer "in my exec skillet cause I wanted the "browning". Still was ready to eat in 40 mins.
I substituted Olive oil for sesame, reg onions for green (what I had on hand)
Next time I will add more onion and peppers and omit the Carrots, or steam them seperately and add them later. I personally did not like the carrots with the asian seasnoing.
otherwise it was verry good.
I think if you do this in the stainless pan it will go much faster. It took longer "in my exec skillet cause I wanted the "browning". Still was ready to eat in 40 mins.
I can't find the recipe posted anywhere. Can someone send it to me. [email protected]. Thank you!!!
chefann
Gold Member
- 22,050
Frequently Asked Questions
What ingredients do I need for the Asian Pork and Noodle Skillet Recipe?
For the Asian Pork and Noodle Skillet Recipe, you will need pork tenderloin, noodles (such as rice noodles or egg noodles), soy sauce, garlic, ginger, bell peppers, carrots, green onions, and sesame oil. Optional ingredients can include vegetables like broccoli or snap peas, and garnishes like sesame seeds or cilantro.
How long does it take to prepare the Asian Pork and Noodle Skillet?
The preparation time for the Asian Pork and Noodle Skillet is approximately 10-15 minutes, while the cooking time is around 15-20 minutes. Overall, you can expect to have the dish ready in about 30-35 minutes.
Can I use a different type of meat instead of pork in this recipe?
Yes, you can substitute pork with other types of meat such as chicken, beef, or even tofu for a vegetarian option. Just adjust the cooking time accordingly based on the type of meat you choose to ensure it is cooked through.
Is this recipe suitable for meal prep?
Absolutely! The Asian Pork and Noodle Skillet is great for meal prep. You can make a larger batch and store individual portions in airtight containers in the refrigerator. It can be reheated easily in the microwave or on the stovetop.
What can I serve with the Asian Pork and Noodle Skillet?
This dish can be served on its own as a complete meal, but you can also pair it with a side of steamed vegetables, a fresh salad, or egg rolls for a more extensive meal. Additionally, serving it with a side of soy sauce or a dipping sauce can enhance the flavors.
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