Help Needed on Asian Pork Recipe!

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Discussion Overview

This thread centers around a request for assistance with an Asian Pork Noodle Skillet recipe, specifically regarding modifications to use chicken instead of pork. Participants share their experiences, preferences, and tips related to the recipe and its demonstration.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant, identifying as a consultant, expresses a need for a revised recipe using chicken for a show.
  • Another participant shares their experience of using boneless skinless chicken breast and finds it delicious.
  • Several users mention their preference for the Asian flavor of ramen noodles over other flavors.
  • One participant notes that they have successfully used a different skillet and still found the recipe to be tasty.
  • Another participant shares that they prepared the dish in advance for a show and received positive feedback from attendees.
  • Some participants discuss the challenges of not having the recommended cookware for the recipe and suggest alternatives.
  • One participant mentions using different flavors of noodles and finds them to be satisfactory in a pinch.
  • Another participant discusses the importance of showcasing the right cookware during a demonstration.
  • Several users inquire about the feasibility of making the recipe in different pan sizes and materials, sharing their thoughts on the potential differences in outcome.

Areas of Agreement / Disagreement

Views differ regarding the necessity of specific cookware for the recipe, with some participants suggesting alternatives while others emphasize the importance of using the recommended products. There is no clear consensus on the best approach to take when lacking the ideal cookware.

Contextual Notes

Participants share personal experiences and preferences related to the recipe and its demonstration, reflecting a variety of cooking styles and equipment availability.

Who May Find This Useful

Consultants looking for insights on adapting recipes for demonstrations and those interested in exploring variations of the Asian Pork Noodle Skillet may find this discussion beneficial.

abrahamlaur
abrahamlaur
Messages
511
I have a host that would like the Asian Pork Noodle Skillet this Saturday at her show but with Chicken. I know some of you were talking about using chicken and different flavor noodles (I THINK) and was wondering if someone could share the *revised* recipe with me??? PLEASE!!! Thank you in advance!
 
I would use boneless skinless chicken breast and follow the rest of the directions exactly! The Asian flavor will still "match" the chicken and it is soooooooo good!
 
  • Thread starter
  • #3
thanks kelly!
 
That's what I usually do.

I got the Creamy Chicken flavor ramen one time - yuk. It was OK, but not as fabulous as the Asian flavor.
 
  • Thread starter
  • #5
what skillet is it done in? the ss or the exec?
 
  • Thread starter
  • #6
is this easy to demo? do you all ha ve any suggestions on how to do my demo with this recipe?
 
It calls for the 12" SS, but I don't have that one. I've used my Professional Family Skillet and it's been fine. You don't get as much fond in the nonstick, but it's still a delicious recipe.
 
I made this recipe for a show last week. I made it with chicken, and brought it to the show prepared. Everyone LOVED IT!!!!!
 
I did it the same exact way except i used chicken instead of pork. i did not change any other ingredient or flavors. I have done it severals times and have never used pork.
 
Whoo Hoo! I was able to find organic ramen noodles in Asian flavor! No MSG, and lower sodium than regular ramen noodles.......I'm going to try this now with chicken.
 
Everytime that I have made this, people gobbled it up. I will admit that during conference when they announced this recipe, I thought it sounded disgusting. But, I have tried it & it's really yummy! :)

ETA - I guess that really didn't answer your question.... LOL!! I wouldn't make any additional changes to the recipe. So good as is!
 
I am getting the 12in SS and I can't wait to try this...I think one of my clustermates is making to for our meeting on Monday so I will try it there.
 
  • Thread starter
  • #13
unfortunately i dont have any 12" in pc cookware, i have to use my emeril ss pan ... Just hope it comes out alright! Although thats not very good advertizement for our cookware sella thon :(

does anyone have any demo tips .. she ewants this demo'ed! :(
 
abrahamlaur said:
unfortunately i dont have any 12" in pc cookware, i have to use my emeril ss pan ... Just hope it comes out alright! Although thats not very good advertizement for our cookware sella thon :(

does anyone have any demo tips .. she ewants this demo'ed! :(
Click to expand...

Yeah, it is a good advertisement, make it a positive. Say you are so in love with our cookware that you are willing to give up your Emeril SS pan for it and as a consultant you can earn it for free!!!!

Tell them to sign up with you and earn themselves cookware for free too!
 
I used 2 beef flavor noodle & 2 oriental and it tasted just the same.

(for some reason I picked up 2 beef by mistake) Thought I would throw that out in case your in a pinch.:)
 
Laurie,
My director has offered in the past to let me borrow cookware for this purpose. It wouldn't hurt to ask?! I've also made the dish 5 or 6 times--but for family--always with chicken. In the absence of the Asian seasoning mix, I've used garlic, sesame seeds, and ginger. Good luck!
 
i too am making this Tue. for a show!! I'll make it this weekend as a 'test' to make sure I don't mess it up. I'm so excited..The 12 " EXec skillet just came in the mail today :> YEEHA!
 
Honestly, if you don't have a PC 12" skillet, and if you can't borrow one, than I would tell the host that you don't have the right products to make that recipe, and suggest an alternative.

We are not selling recipes - the recipe is just the vehicle to sell the products - and one of the main products you would be demoing with this recipe is cookware.
As an example - if you were selling MK, you wouldn't demo skincare using Nutragena or some other product.
Use a recipe that will showcase the products you have!
 
  • Thread starter
  • #19
thanks fellow cheffers ... i'm not making this recipe for her anymroe because we have figured out that i cant get the cookware to borrow and she has an incredibly small kitchen, no one would be able to watch the demo anyways, so i'm thinking of making the aloha pizza, thats what she had at the show she booked from and she really liked it. i'll do something in my little 8" saute pan to show cookware, just gotta figure out what
 
abrahamlaur said:
thanks fellow cheffers ... i'm not making this recipe for her anymroe because we have figured out that i cant get the cookware to borrow and she has an incredibly small kitchen, no one would be able to watch the demo anyways, so i'm thinking of making the aloha pizza, thats what she had at the show she booked from and she really liked it. i'll do something in my little 8" saute pan to show cookware, just gotta figure out what
Click to expand...


Ohhh, Laurie! Do you have the caramel or cinnamon sprinkles? If you do, you could make sprinkles biscuit bites! Make them just like the garlic biscuit bites, but instead of using garlic and italian seasoning, use the sprinkles and some brown sugar......soooo yummy, and you can have them coming out of the oven as people are sitting down for the show, and show them how easily they come out of the pan. Slide them onto a piece of SA, and pass them around with the small bamboo tongs!
 
I have a question for those of you that have made this. Do you think it could be made in a 10" pan?
 
If you broke up the noodles to fit in it, is should work. My family loves this one.
 
Here's another question for those of you who've made this. How different would the end result be if this were done in nonstick cookware?
 
That's the only way I've made it. It's yummy. Done in a SS pan, there would be more fond, so the sauce on the noodles would have a darker, more complex flavor from it. But it's still fabulous done in non-stick.
 
Thanks for the input Ann! I was leaning towards the 12" Exec. for my POR points and I you just helped to seal the deal.
 

Frequently Asked Questions

What ingredients do I need for the Asian Pork recipe?

For the Asian Pork recipe, you will typically need pork tenderloin or pork chops, soy sauce, ginger, garlic, sesame oil, honey, and a variety of vegetables such as bell peppers and broccoli. You can also add rice or noodles as a side dish.

How do I marinate the pork for the Asian Pork recipe?

To marinate the pork, combine soy sauce, minced garlic, grated ginger, sesame oil, and honey in a bowl. Place the pork in a resealable bag or a shallow dish, pour the marinade over it, and let it sit in the refrigerator for at least 30 minutes, or up to overnight for more flavor.

What cooking methods can I use for the Asian Pork?

You can cook the Asian Pork by grilling, baking, or stir-frying. Grilling gives it a nice char, baking is easy and hands-off, while stir-frying allows for quick cooking and the addition of vegetables for a complete meal.

Can I substitute the pork with another protein?

Yes, you can substitute pork with chicken, beef, or tofu for a vegetarian option. Adjust the cooking time accordingly, as different proteins may require different cooking durations to ensure they are fully cooked.

What side dishes pair well with Asian Pork?

Asian Pork pairs well with steamed rice, fried rice, or noodles. You can also serve it with a side of stir-fried vegetables, a fresh salad, or spring rolls for a complete meal.

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