Crispy Noodle Cake with Barbecued Pork
- 1 tablespoon oriental sesame oil
- 8 ounces dried Chinese egg noodles*
- 4 tablespoons peanut oil, divided
- 2 tablespoons minced peeled fresh ginger
- 2 large green onions, white and pale green parts minced, tops cut into 1-inch pieces
- 2 medium carrots, cut into matchstick-size strips
- 4 ounces snow peas, cut on diagonal into matchstick-size strips
- 6 ounces Chinese barbecued pork, cut into matchstick-size strips
Stir cornstarch and 1 tablespoon cold water in small bowl to blend. Mix in soy sauce, sugar, and sesame oil.
Blanch bean sprouts in large pot of boiling salted water 10 seconds. Using large slotted skimmer or sieve, transfer sprouts to colander. Rinse under cold water to cool quickly. Add noodles to same pot of boiling water and cook until just tender but still firm to bite, about 5 minutes. Drain well; rinse with cold water and drain again, tossing to release as much water as possible.
Heat 1 tablespoon peanut oil in heavy large wok or skillet over medium-high heat. Add ginger, garlic, and minced green onions. Sauté 1 minute. Add carrots, snow peas, and pork. Stir-fry until carrots are just crisp-tender, about 2 minutes. Mix in bean sprouts, noodles, and green onion tops. Stir-fry 1 minute. Stir cornstarch mixture to reblend and add to wok. Cook until sauce thickens, stirring often, about 2 minutes. Season with salt and pepper. Transfer noodle mixture to large bowl and cool. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.
Heat 2 tablespoons peanut oil in heavy large nonstick skillet over medium heat. Add noodle mixture. Cook until bottom of noodle cake is brown and crusty, occasionally pressing to compact and shaking pan to prevent sticking, about 5 minutes. Turn cake out onto rimless baking sheet, browned side up. Add remaining 1 tablespoon oil to skillet and heat. Slide noodle cake back into skillet, browned side up. Cook until bottom is brown and crusty, about 6 minutes. Slide noodle cake out onto platter. Cut into wedges and serve.
Chinese barbecued pork is often available at the Chinese take-out section of some supermarkets. It is also sold by the pound at Chinese restaurants.
Crispy Pan-Fried Noodle Cakes With Seafood Recipe
Crispy and a little saucy, egg noodles pan-fried until they form a crispy-on-the-outside, tender-in-the-middle cake is a classic Hong Kong and Guangzhou dish. A nest of egg noodles are fried in a wok until golden brown and topped with a combination of stir-fried meat, seafood, or vegetables. Here's how to make my favorite version, topped with seafood in a light gravy.
Why this recipe works:
- We use par-cooked noodles so there's no need to boil them, a gently fry in a moderately hot wok is all it takes to get them crisp, browned, and ready for saucing.
- Giving the extra-moist seafood a brief plunge into boiling water causes it to expel excess moisture, making it easier to stir fry.
- Stir-frying in batches ensures that all ingrediets&mdashlthe scallops, shrimp, fish balls, and squid—are cooked perfectly before finishing in a light gravy.
- vegetable oil for frying
- 2 eggs
- ¼ cup milk
- 2 teaspoons taco seasoning mix
- 2 cups panko bread crumbs
- 6 cod fillets, quartered lengthwise
- 1 (10 ounce) package corn tortillas
- 1 cup sour cream
- 2 limes, cut into wedges
- ½ head napa cabbage, shredded
- 1 tomato, diced
- ½ onion, diced
- 1 green bell pepper, chopped
- 1 avocado, sliced
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
Beat eggs, milk, and taco seasoning together in a bowl using a whisk or a fork. Place panko bread crumbs in a separate bowl.
Coat each piece of cod in egg batter, followed by bread crumbs.
Place cod in hot oil and fry until golden brown and flaky, flipping halfway through if using a saucepan, 4 to 8 minutes, depending on size and fry method. Transfer to a platter covered with paper towels to drain. Keep warm.
Warm tortillas in a microwave oven, 30 seconds to 1 minute.
Divide fish evenly between tortillas. Top tacos evenly with sour cream squeeze lime juice over each. Top each with cabbage, tomato, onion, bell pepper, and avocado, in that order. Squeeze additional lime juice over each taco and serve.
USDA Recipes for Schools
Alphabetical by Recipe Name
These updated recipes from the 1988 Quantity Recipes for School Food Service and the 1995 Tool Kit for Healthy School Meals reflect the changes made in the Food Buying Guide for Child Nutrition Programs. Revised recipes have been standardized, edited for consistency, and updated with Critical Control Point (CCP) information from the 2003 Food Code supplement. The recipes are available online from ICN, Healthy School Meals Resource System, and Team Nutrition. The recipes are also available on CD-ROM by request from USDA/FNS. http://teamnutrition.usda.gov/Resources/usda_recipes.html
Also, included are the new Recipes for Healthy Kids (R4HK). The 30 recipes from the R4HK competition are credited to support the whole grain-rich, red/orange, dark green, and beans/peas (legumes) vegetable subgroups for the meal patterns as part of the Nutrition Standards in School Meal Programs. The 30 kid-approved recipes are designated with an “r” at the end of the recipe number. Find these recipes in the Team Nutrition Resource Library: http://www.fns.usda.gov/tn/recipes-healthy-kids-cookbook-child-care-centers-0
Food safety information is based on the Food and Drug Administration (FDA) 2001 Food Code as supplemented in 2003. The 2003 Food Code supplement dropped the hot holding temperature from 140 °F to 135 °F. Always check your State or local health codes to determine if they are more restrictive.
Funding for this project was provided by USDA/FNS through a cooperative agreement with ICN.
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Baked Cajun Fish
Baked Fish Scandia
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Barbecued Beef or Pork on Roll (Using Canned Meats)
Bean Burrito (updated March 2006)
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Beef or Pork Burrito (Using Canned Meats)
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Beef or Pork Taco (Using Canned Meats)
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Bottom Pastry Crust (Sheet Pans)
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Chicken or Turkey Noodle Soup
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Herbed Broccoli and Cauliflower Polonaise
Honey Barbecue Sauce
Hummus (updated March 2006)
Italian Seasoning Mix
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Lasagna with Ground Pork and Ground Beef
Lentils of the Southwest (2013)
Macaroni and Cheese
Marinated Black Bean Salad
Mediterranean Quinoa Salad (2013)
Mexican Seasoning Mix
Nacho Cheese Sauce
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New Italian Dressing
New Macaroni and Cheese (updated January 2007)
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New Spice Cake
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Oatmeal Muffin Squares
Oodles of Noodles (2013)
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Pourable Pizza Crust
Preparing Instant Mashed Potatoes
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Quiche with Self-Forming Crust
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Royal Brownies (updated March 2006)
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Sloppy Joe on Roll
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Spiced Apple Topping
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Stromboli with Tomato Sauce
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Sweet Potato Pie
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Tasty Tots (2013)
Thick Vegetable Soup
Thousand Island Dressing
Three Bean Salad
Toasted Cheese Sandwich (updated April 2007)
Toasted Turkey Ham and Cheese Sandwich (updated April 2007)
Tomato Sauce (Meatless)
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Tuna and Noodles
Tuna Salad Sandwich
Turkey and Dressing Supreme
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Vanilla Cream Frosting
Vegetable Chili Boat (2013)
Vegetable Stromboli (updated January 2007)
Vegetable Wraps (updated March 2006)
Waldorf Fruit Salad
Whole Wheat Sugar Cookies (updated March 2006)
Thai-Style Crispy Pork Belly
If you do not already know, I’m a street food junkie (yes, undeniably sinful but oh-so satisfying) and Bangkok, Thailand is easily one of the best street-food cities in Southeast Asia. From Moo Ping (grilled pork skewers), Kluay Tod (deep fried mini bananas) to Pad See Ew (stir fry rice noodles), the choices are endless and reward those who are willing to take new risks with new dishes.
This Thai-Style Crispy Pork Belly is another mouth-watering favorite snack whenever I wander around the streets in Bangkok. Now, the mere thought of deep frying is enough to put off many health Nazis, not to mention the choice of cut used as well.
However, since pork fat has made it to number 8 on the list of top 100 nutritious food and we are using good quality cooking oil, making this dish at home seems to lessen my guilt on eating this intensely crispy and meltingly tender meat. Of course, in a healthy diet, all foods are okay in moderation. Pair it with a serving of refreshing salad or vegetables that are low in calories and all will be well.
1 pound (450g) pork belly
2 tbsp fish sauce (megachef/squid brand)
1 tsp white pepper
1 tbsp oyster sauce
1 tsp sugar
4 tbsp tempura flour (I’m using Korean frying mix flour)
4 cups cooking oil (I’m using rice bran)
2 tbsp fish sauce
2 tsp chilli flakes
1 tsp toasted glutinous rice powder
1 ½ tbsp juice from fresh lime
1 tsp chopped spring onion
1 tsp chopped coriander
Cut pork belly into about 7-inch long and 1-inch thick pieces.
Use a fork and poke both sides of the meat for the marinade to be absorbed.
In a medium bowl, add in fish sauce, white pepper oyster sauce, sugar and mix well.
Place pork belly in a shallow tray and pour marinade all over, rub to distribute evenly.
Dust the flour all over to coat both sides of the meat. It will help to bind the marinade.
Let it sit at room temperature for 30 minutes. If you are prepping this in advance, cover with cling wrap and store in the fridge.
Make the dipping sauce by adding all the ingredients in a small bowl (except the toasted rice powder) and mix well. Taste and adjust with more lime juice if necessary.
Heat the oil in a frying pan or wok over medium heat.
Using a pair of tongs, carefully add in the pork belly and fry for 8 to 10 mins over medium heat, until deep golden brown.
Remove and drain on paper towel for 5 minutes before slicing into bite size pieces.
To make marinade, whisk bean curd in a bowl until smooth, combine with all other ingredients. Cut pork into 4cm strips. Pour the marinade over the pork and leave to marinate for 2 hours.
Preheat oven to 240C. Place a cake rack over a baking dish with a small amount of water, remove pork from the marinate and place directly onto the rack, reserving the marinate. Cook for 30-40 minutes, brushing with more marinade every 10 minutes, until deeply glazed. Remove the pork from oven and allow to rest.
Heat honey and brush it over the pork strips, then leave to cool.
Place the marinade in a small saucepan over high heat, and cook until marinade thickens slightly, about 5 minutes, then drizzle over the pork.
Serve warm with coriander and rice, or alongside my stir-fried scallops with black beans.
Char Siu Pork | Chinese BBQ Pork 叉燒
Yield: 4 servings
Prep Time: 1 day
Cook Time: 60
Make this restaurant quality Char Siu or Chinese BBQ Pork following this step-by-step recipe at www.yireservation.com.
- 2tbsp soy sauce
- 1tbsp dark soy sauce
- 1.5tbsp ground bean sauce (update: if you can't source this, you can replace with additional hoisin sauce)
- 1.5tbsp oyster sauce
- 2tbsp hoisin sauce
- 4tbsp Chinese cooking wine (rose flavored wine preferred)
- 1tbsp sugar
- ½tbsp kosher salt or 1/3 tbsp table salt
- 1tsp five spice powder
- 1tsp garlic powder
- 1 star anise (optional)
- 1 bay leaf (optional)
- Slice the pork along the grain to ½ inch thick slices. Thinner slice makes it easier for the flavor to penetrate. To get the best flavor and texture, brine the pork in salt water over night before adding the marinade
- Make the BBQ sauce by combining all the sauce ingredients in a small pot. Cook over low heat while mixing until the sauce is smooth. About 3 minutes. Set aside to cool. This can be done in advance
- Pour the BBQ sauce over the sliced pork. Make sure that you turn the pork over so that all sides are coated with the marinade. You can also marinate the pork in a sealed Ziploc bag. Keep the pork in the fridge for 12 to 24 hours
- You can roast the pork on an outdoor grill or an oven. To roast the pork in an oven, first preheat the oven to 375 F or 190 C. Brush off the extra BBQ sauce on the pork and place the pork on a grilling rack with a tray beneath to capture the dripping. Do not place the meat directly on a tray. Roast the pork for 20 minutes on each side. Save the leftover pork marinade
- While the pork is roasting/grilling, combine the glaze ingredients in a small pot and heat over low heat while mixing. Keep stirring until the honey, water, and sugar are well incorporated. About 2 minutes. Turn off the heat. The glaze should be a running sticky paste
- Take the pork out after 40 minutes of roasting or grilling. Generously pour the glaze over top of the pork and let it run down. Make sure all sides of the pork are coated with the glaze. Brush off the excess glaze if necessary
- Set the oven to 425 F or 219 C and place the pork back to the oven. Roast for another 5 minutes on each side or until the pork is slightly charred. Take out the pork and let it cool a little bit
- Lastly, in a pot, combine a few tbsp of water, pork marinade leftover, and any dripping collected. Bring to boil. Add soy sauce and sugar to taste. This will be the au jus used for serving the pork.
Once the tender, juicy, and savory Char Siu is done, slice the pork against the grain and serve with the sauce over rice, make a Char Siu soup noodle, or even a Char Siu Steamed Bun.
Sticky, Slow-Cooked Pork Ribs
Ordering ribs when you go for Chinese is an absolute must right?
I've tried lots of ribs in lots of places, and I've made a fair few versions myself with pretty good results.
Nothing ever compared to the ribs sold in a little Chinese restaurant in my home town of Southport though. Members of my family have been know to order ribs for their starter, then ribs for their main course at that place.
If your face and hands weren't covered in BBQ sauce by the end then. well I can't actually tell you because that would never happen. Ling's barbecued spare ribs were unbeatable.
I'd been thinking about testing out a few different ways to cook ribs.
Then I started thinking about my favourite Sticky Chinese Pork Belly recipe and I realised that applying the same ingredients and technique might just work. After all, the cuts of meat are pretty close in terms of location. The ribs of course have bones, but surely that could only add to the flavour?
The kind of perfect that makes you smile when your husband looks at you like he fell in love all over again, making constant 'Mmmmmm' sounds whilst he's eating them.
So perfect that the plan of only eating one each and cutting up the rest of the meat for another meal goes completely out of the window.
The kind of perfect that finds you sticking your finger in the leftover sauce for another lick, because despite the fact you've already eaten dinner, that taste is just too good to go to waste.
Sorry Ling. Your ribs really are marvellous, but I'm now free of my occasional thoughts of making a 110 mile round-trip to come and get some. x
Crispy Oven Baked Pork Chops
This is a tasty recipe all will enjoy. Crispy Oven-Baked Pork Chops are full of flavor and make a great weeknight dinner. Instead of a typical breadcrumb coating, these pork chops are breaded with corn flakes. Dip the pork chops in flour, then in a beaten egg, and then the corn flake mixture. While the chops are baking, prepare the rest of the meal - this could include mashed potatoes, green beans, or whatever else you desire.
- 6 pork loin chops, approx. 1/2 to 3/4 inches thick
- 1 box corn flakes, crushed
- 2 tablespoons garlic powder
- 1 tablespoon kosher salt
- 2 freshly ground black pepper
- 1 tablespoon rubbed sage
- 4 eggs, slightly beaten
- 1 cup flour
1. Combine the corn flake crumbs, garlic powder, salt, pepper and sage together in a large flat pan. Mix well.
2. Beat the eggs in a medium bowl. Pour the flour into a large bowl.
3. Take one chop and dip it into the flour, followed by the egg and finally the corn flake mixture. Set it aside on a lightly oiled cookie sheet and repeat the procedure for the remaining 5 chops.
4. Place the chops on the middle rack of a preheated 350 degree F oven and bake for 25 to 30 minutes, or until the internal temperature reaches 160 degrees F for medium.
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This pork chop recipe looks truly scrumptious. I can't eat gluten but I know you can get gluten free corn flakes such as General Mills' Corn Chex which are unsweetened as well so would work perfectly for this. I will dip the chop in cornstarch instead of flour so I am not going to miss out on a thing. I also love the way that it is baked in the oven and not fried so completely healthy!
I have made a Baked Pork Chop dinner for years. I use soda cracker crumbs instead of Corn Flakes. I dip the chops in beaten eggs, then flavor the chops with garlic powder and a pre-made steak and chops spice. I put the chops on Parchment paper and bake for 45 mins in a 375 oven. Also do the baked potatoes in that low of oven because I nuke the potatoes for 5 mins., rub the skin with butter, wrap in foil and bake the same length as the pork chops.
Hello jwjw24, Thanks for all the great tips! We do hope you enjoy the recipe.
FYI, because of the larger grains, 1 tablespoon of Kosher salt is equal to only 1 1/2 teaspoons of table salt. A question. Can I assume the black pepper amount is supposed to be 2 teaspoons? Recipe doesn't say.
would dried/seasoned bread crumbs be just as good?
1 Tablespoon of salt sounds like alot of salt? I'm on a low salt diet.
This sounds really good! I will be trying this for sure. The only thing I will crush several cups of corn flakes and see how far I get before I crush more. Easy receipe I will probably put potatoes in the oven at 425 degrees and start baking 1/2 hour then start preparing the chops as noted above and turn the oven down to 350 degrees and put the chops in the oven too. Add a vegetable steamed and dinner is ready in 1 hour. excellent. Thanks for such a great receipe!
one whole box of corn flakes seems a bit excessive to me as i wouldn't want to reuse any that was left. would i be correct in thinking this should be a small box of cornflakes? LOL this sounds like a great recipe and i can't wait to try it. thanks!
Set a cookie cooling rack in the cookie sheet and lay the seasoned porkchops on the rack. Continue with the baking instructions.
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Do include captions for your images. While not required, they provide context for your images. Additionally, you can use the Image Notes feature to highlight one or more interesting areas in your image. Everyone will see your notes when they roll over your image.
What shouldn't I share?
Behave as if you were a guest at a friend's dinner party: please treat the Prime Publishing community with respect. Do not share:
- Profane, obscene, or spiteful images, or any images with nudity
- Images to which you do not own the intellectual property rights
- Images featuring phone numbers, mail addresses, or URLs. You can watermark an image with copyright information.
- Images featuring availability, price, or alternative ordering/shipping information
- Images featuring external Web sites, contests, or other solicitations
- Any personal information about children under 13
- Images with automobile license plates that are prominent and easily read (pictures with license plates that have been fuzzed out or that otherwise cannot be read are acceptable).
The same guidelines apply to your captions and notes.
What image formats and sizes are supported?
We support JPEG, GIF and PNG images. Files must be no more than 1MB. Both the image height and the image width must be between 60 and 3500 pixels.
Instead of uploading an image, can I just enter a link to an image?
No, all images must be uploaded to Prime Publishing. This ensures your image is always available.
How long does it take to upload an image?
The time varies depending on the speed of your Internet connection and the size of the image file. For a 400KB image, for example, you should expect 2 to 4 minutes over a 56KB modem and under 1 minute for DSL or cable modem.
Where will my image appear?
Generally your image will appear where you uploaded it: in the article image gallery.
Who owns the images I upload?
The rights owner of the image continues to own the image uploading your image to Prime Publishing does not transfer ownership.
So delicious! Everyone in the family including the.
So delicious! Everyone in the family including the 13 month old loved it.
Tip : Dont throw out your water it has lots of.
Tip : Dont throw out your water it has lots of flavour from the ribs and is great for a soup base. Great recipe.
--> The Mix Australia Pty Ltd
ACN 069 944 930 30 Ledgar Road | Balcatta, Western Australia