1/2 Photos of Sesame Noodles With Roast Pork
A great way to use up leftover pork roast. The recipe comes from Southern Living.
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- 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)
- 1Cook pasta according to package directions; drain. Place pasta in a large bowl.
- 2Combine 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.
- 3Heat 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.
- 4Remove 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.
- 5Sprinkle 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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Nutritional Facts for Sesame Noodles With Roast Pork
Serving Size: 1 (208 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 428.6
- Calories from Fat 169
- Total Fat 18.8 g
- Saturated Fat 3.5 g
- Cholesterol 53.6 mg
- Sodium 230.6 mg
- Total Carbohydrate 37.3 g
- Dietary Fiber 3.5 g
- Sugars 1.7 g
- Protein 27.4 g
The following items or measurements are not included:
rice wine vinegar
rice wine vinegar