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Sesame Noodles With Roast Pork

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“A great way to use up leftover pork roast. The recipe comes from Southern Living.”
READY IN:
1hr
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 6 ounces vermicelli or 6 ounces thin spaghetti, uncooked
  • 14 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
  • 34 lb cooked pork roast, cut into thin strips
  • 12 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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