Sesame Noodles with Roasted Pork

If you ever find yourself with a few slices of leftover pork roast or pork chops, try this easy Asian inspired recipe.  It's super fast to put together too - just boil some noodles and heat everything together in a saucepan.  

Gather all your ingredients.

Oops, I forgot to show you the chili oil.

I used chow mein stir-fry noodles which cook in about 2 minutes, but you can use any long noodle - even spaghetti.  Rinse the cooked noodles in cold water to stop the cooking process.

In a medium saucepan, combine the garlic, soy, vinegar, canola oil, sesame oil, chili oil, and the white parts of the scallions.  Heat until bubbly.

Then stir in the thinly sliced leftover pork.

Add the precooked noodles.  Stir everything together and serve.

Enjoy!

Items used to make this recipe:

(affiliate links)

• 4-quart dutch oven https://amzn.to/35JIHdY

• chop sticks https://amzn.to/2SRsgaf

• toasted sesame oil https://amzn.to/35NUmbC

• hot chili oil https://amzn.to/2znmpCL

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Sesame Noodles with Roasted Pork

Printable Recipe

Ingredients

• 6 ounces long noodles, cooked and cooled to stop from overcooking

• 6 ounces cooked pork, sliced into matchsticks

• 2 cloves garlic, chopped

• 1/4 cup low sodium soy sauce

• 2 tablespoons rice vinegar

• 2 tablespoons canola oil

• 3 tablespoons toasted sesame oil

• 1/2 teaspoon chili oil (or 1/4 teaspoon crushed red chili flakes)

• 2 scallions, sliced thin on the diagonal, green tops reserved for garnish

• Garnish with crushed red pepper flakes or Sriracha (optional)

Directions

1. The noodles cook very fast - they only need to boil for about 2 minutes, drain and rinse with cold water to stop the cooking.

2. Heat garlic, soy, rice vinegar, oils, and white scallion parts until bubbly, add pork to heat through, then stir in noodles.

3. Garnish with green scallion tops. For more heat, sprinkle with crushed red pepper flakes or sriracha. Makes 2-3 servings.

Tagliatelle with Kielbasa Onions and Tomatoes

I'm so happy to be able to share this accidental family-favorite pasta dish with you.  It came about in the usual way - I had no idea what to make for dinner, but I needed to get something on the table and the only thing I had in the fridge was a ring of Kielbasa.  I honestly didn't expect us to like it as much as we did, but we devoured it so I quickly jotted down the recipe so I could make it again and again. The sauteed Kielbasa adds a bit of smoky flavor to the sauce while the caramelized onions add a little sweetness - throw in a little garlic and tomato, boil up some pasta, and you've got yourself one fabulous meal.  If you don't try any other recipe on my blog, try this one - I don't think you'll be disappointed.

Tagliatelle w/Kielbasa Onions and Tomatoes

serves 4-6

Printable Recipe

Ingredients

• 1 pound Polish Kielbasa, cut into coins

• 1 medium onion, "frenched" (sliced from pole to pole)

• 2 large cloves of garlic, minced

• 28 ounce can crushed tomatoes (chopped, diced, pureed all work too - I've even used Ro-tel tomatoes)

• salt and pepper to taste (careful - Kielbasa can be salty)

• 1 pound tagliatelle pasta, cooked al dente in well salted water

Directions

1. Heat a very large skillet over medium-high heat.

2. Saute Kielbasa in batches until well caramelized on both sides (we like lots of brown color); remove from pan and reserve fat.

3. Lower the heat to medium and in the same skillet, saute the onions in the rendered Kielbasa fat (my Kielbasa didn't render a lot of fat so I had to add a touch of olive oil to my pan), stirring frequently until they're translucent and begin to caramelize, about 15 minutes.

4. Add the minced garlic and stir for a minute, then add the tomatoes and return the sauteed kielbasa to the pan.

5. Simmer uncovered for about 20 minutes, stirring occasionally. Serve over pasta.

Note

• Alternate slow cooker instructions (to feed a crowd, double the recipe):  place sauteed kielbasa, caramelized onions, garlic, and tomatoes in slow cooker; cook on high for 1 hour or low for 2-3 hours.  Stir in pasta just before serving.  Hint: I cook my pasta in advance, drizzle with a little olive oil and toss it well so each piece is coated, then let it cool completely and transfer it to a large zip-top bag until I need it.