Asian Pork Noodle Skillet Recipe???

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Discussion Overview

This thread explores various experiences and opinions regarding the Asian Pork Noodle Skillet recipe, focusing on meat substitutions, portion sizes, and personal preferences in cooking methods.

Discussion Character

  • Anecdotal
  • Opinion-based

Main Points Raised

  • One participant questions whether 2 lbs of pork tenderloin is the same cut as the 10-minute tenderloin, noting the price concerns.
  • Another participant shares their experience using pork chops, suggesting that boneless cuts are easier to work with and mentioning local sales on pork tenderloin.
  • Several users mention that 2 lbs of meat is excessive, with one participant stating that 1 lb is sufficient and another suggesting 3-4 chicken breasts as an equivalent.
  • One participant expresses a preference for less meat, indicating that they often use only a half pound of hamburger in similar recipes.
  • Another participant shares their experience of using canned chicken for a lighter texture, preferring minimal meat in the dish.
  • One participant mentions making the dish with various meats, including beef, and cutting the recipe in half for home cooking.
  • Several participants express interest in adding more vegetables to the recipe, with one noting the use of stir-fry vegetables as a convenient option.
  • One participant shares a recent experience cooking for a party, indicating that 1 lb of pork tenderloin was sufficient for 15 guests, while another participant emphasizes the importance of portion sizes for larger groups.
  • One participant highlights the cost of sesame oil as a significant expense in preparing the dish.

Areas of Agreement / Disagreement

Views differ on the appropriate amount of meat to use, with some participants advocating for less meat while others find the original recipe's quantity acceptable. There is no clear consensus on the best meat option, as experiences vary widely.

Contextual Notes

Participants share personal cooking experiences and preferences, with some discussing the impact of local pricing on their ingredient choices.

Who May Find This Useful

Consultants looking for insights on recipe variations and portion sizes may find the shared experiences helpful in their cooking and demonstration practices.

heat123
heat123
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I noticed it said 2 lbs of pork tenderloin? Is that the same pork cut as the 10 min. tenderloin? I ask because it was kind of pricey when I did make the 10min loin / 2lbs was around $9.99!:eek:

And the sub for it is only 2 chicken breasts?? Which didn't seem like it would be equal the same amount of meat as 2lbs of pork tenderloin?? Just wondering?
 
I've made it using pork chops and it's good. Boneless would be easiest but a center cut would work, too. As long as it doesn't have alot of fat, it should work. I watch for the tenderloin to go on sale because it's pricey here, too. Right now our local grocery (Brookshire Bros.) has it for $1.99 a lb until Tuesday. It usually runs about $6.98 a lb at WalMart. I'm buying several to go in the freezer. :thumbup:
 
I found that 2 pounds of meat in it was a LOT - 1 pound is sufficient. And when I use chicken, I use an equivalent amount. So 3-4 boneless breasts, depending on how large they are.
 
I found the same. It's too much. I haven't tried it with chicken. Hubby says we eat so much of it, it's a wonder we haven't started sprouting pin feathers. lol
 
I always figure less meat is best sometimes! When I make Hamburger Helper or Spaghetti, I only use a half pound of hamburger. Chicken would probably be good with this.
 
I have never made it with the pork b/c of the high price. I always make mine with one can of chicken. I like it with just a little meat for texture, I think a lot of meat would over powerer it IMHO.
 
I've made this with Pork, Chicken and Beef. Beef is my favorite. I buy the stir-fry beef that's already cut-up in the meat dept. I've only made this at one show (used chicken breast) and I've made it several times at home. I cut the recipe in half when I do it at home.
 
All this talk is making me want this recipe. I have a bag of stir fry vegetables that I thought about putting in it instead of having to buy the individual veggies to put it in. I think I have everything for it if I use that bag except I need to go get some canned chicken.
 
  • Thread starter
  • #9
Thanks for your tips ladies, helps me out alot and I will ask the host if she prefers a sub for it: chix or beef? :)
 
  • Thread starter
  • #10
Ps. Will this serving be large enough of sample for say 13-15 guests or should I double it since it say's "seving size of 6"?
 
It should be fine for that many people, it is a lot of food!
 
  • Thread starter
  • #12
Good thanks!
 
  • Thread starter
  • #13
Update.... I had the party with 15 guests and it was barely enough!

I subbed Pork flavor ramen since I could not find Oreintal flavor. Used 1 lb of pork tenderloin which seemed sufficient. 2 lbs would seem like alot I think!

Everyone LOVED it! So I will highly recommend it to other hosts!

If I were to actually make it as a meal at home, I would add more veggies like broccolli and snow peas maybe waterchest nuts and bean sprouts and sub pork for chicken!
 
this is awesome with shrimp!!
 
Oooo, shrimp sounds good. I think more vegetables is a great idea. When I made it I was picking out the red peppers from the pan for myself. Too many noodles, but my kids like that.
 
Shrimp does sound good! I've always made this with chicken because the pork isn't as tender. I add a little extra Asian seasoning 'cuz I like a little bite with mine! I like the idea of more veggies, but I'm sure that my husband wouldn't appreciate that too much!!
 
I have made it with chicken at two of my shows, and it was a big hit! I use 3chicken breasts and that was enough to equal out the recipe. It feeds a large crowd (10-15), just give-out like a spoonful out to each guest.

I also do a dessert for a second recipe so there's enough food to go around, besides, the host usually has other munchies too. Noone has complained about the portion size, I even had people come up for seconds.

I highly recommend this recipee, and it's a good recipe for the interactive show, actually this weekend, I demoed this at my show and one of the girls that lended a hand is signing up, so for me, it worked wonders!
 
Center Cut pork loins are often on sale here for the same price as boneless chicken.

I am thinking of cutting up some of my pork chops for this.

To me, the most costly part was the SESAME OIL! I had to go to a big store to get it and it was $7.50 for a little bottle!
 
Di_Can_Cook said:
To me, the most costly part was the SESAME OIL! I had to go to a big store to get it and it was $7.50 for a little bottle!
Click to expand...

The good thing is, the oil will last for several cookings. I think I have cooked it 3 or 4 times with the bottle I have and I have a few cookings left in it.

I got mine at Walmart.
 

Frequently Asked Questions

What ingredients do I need for the Asian Pork Noodle Skillet Recipe?

For the Asian Pork Noodle Skillet Recipe, you will need ground pork, rice noodles, soy sauce, garlic, ginger, bell peppers, carrots, green onions, sesame oil, and any additional vegetables you prefer. You can also add chili flakes for some heat.

How long does it take to prepare the Asian Pork Noodle Skillet?

The preparation time for the Asian Pork Noodle Skillet is approximately 10-15 minutes, and the cooking time is around 15-20 minutes. Overall, you can have this dish ready in about 30-35 minutes.

Can I substitute the ground pork with another protein?

Yes, you can substitute ground pork with other proteins such as ground chicken, turkey, or even tofu for a vegetarian option. Adjust the cooking time as needed based on the protein you choose.

Is the Asian Pork Noodle Skillet recipe suitable for meal prep?

Absolutely! The Asian Pork Noodle Skillet is great for meal prep. You can make a larger batch and store it in airtight containers in the refrigerator for up to 3-4 days. Just reheat before serving.

What kitchen tools do I need to make this recipe?

You will need a large skillet or wok, a pot for boiling the noodles, a cutting board, and a knife for chopping vegetables. Additionally, measuring spoons and a spatula will help with cooking and mixing the ingredients.

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