Sesame Noodles With Roast Pork |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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A great way to use up leftover pork roast. The recipe comes from Southern Living. Ingredients:
6 ounces vermicelli or 6 ounces thin spaghetti, uncooked |
1/4 cup rice wine vinegar, plus |
1 tablespoon rice wine vinegar |
2 tablespoons dark sesame oil, divided use |
1 tablespoon vegetable oil |
2 teaspoons hoisin sauce |
1 teaspoon soy sauce |
1 tablespoon minced fresh gingerroot |
1 garlic clove, minced |
3/4 lb cooked pork roast, cut into thin strips |
1/2 lb fresh spinach |
3 tablespoons sesame seeds, toasted |
salt and pepper (to taste) |
Directions:
1. Cook pasta according to package directions; drain. Place pasta in a large bowl.
2. Combine vinegar, 1 tablespoon of the sesame oil, vegetable oil, hoisin sauce, soy sauce, gingerroot, and garlic in a small bowl; stir well. Pour half of dressing over pasta, tossing to combine.
3. Heat remaining 1 tablespoon sesame oil in a large skillet over medium-high heat. Add pork; saute 3 to 5 minutes or until browned. Add pork to pasta mixture, tossing gently to combine.
4. Remove stems from spinach; wash leaves thoroughly. Cut spinach into thin strips. Cook in a large nonstick skillet over medium-high heat 3 to 4 minutes or just until spinach wilts. Add spinach to noodle mixture.
5. Sprinkle with sesame seeds, and pour remaining dressing over pasta; toss gently to combine. Add salt and pepper to taste. Serve warm.
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