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.

Jello Easter Eggs

My fun little Easter Egg idea has turned into one of my most frequented blog posts through the years so I can't let the Easter season go by without sharing them again. I came up with the idea of making them when my kids were young.  I usually make them at Easter time, but they're fun any time of the year. 

I start with these egg molds.  I got mine at the grocery store about 15 years ago, but you can find them online and occasionally in thrift shops.  I've also seen molds that make egg halves available like this one (or check out the other links I have listed below) - just be sure the mold cavities are 1-2 ounces to make jello eggs that are about the same size as normal eggs.

I fill the molds with the jello jiggler recipe (below), then chill for at least 4 hours.  After unmolding, I cut them in half lengthwise and then I use a melon ball tool to make a little well in each half.  Pop that little bit into your mouth - cook's treat.

Arrange the prepared halves on a deviled egg tray.  Do this before you fill the halves, or you'll have a huge mess on your hands. If you plan to travel with your eggs, you might want to try covered deviled egg trays.

I like to pipe a pretty swirl of the vanilla cream cheese mixture using a pastry bag and "closed" star tip (the closed star makes those deep grooves).

To pipe the filling more than 6 hours ahead of time, add a packet of Whip It to the vanilla filling mixture when you add the heavy cream.  You can skip this step if you like, but I think of it as extra insurance.

Ta-da!  Go make some fun and tasty Jell-o Easter Eggs.

Items used to make this recipe:

(affiliate links)

• covered egg trays https://amzn.to/3o01wnK

• PURE vanilla extract https://amzn.to/3j9zPJz

• vanilla bean paste https://amzn.to/3hvwUuh

• Jell-O https://amzn.to/2IQhkEF

• disposable pastry bags https://amzn.to/3hxJoBz

• star tip https://amzn.to/3BJpw5c

• silicone egg half mold https://amzn.to/38j304r

• polycarbonate egg half mold https://amzn.to/3Wjj8cO

• Whip-It stabilizer https://amzn.to/3V3D1Uj

• melon baller https://amzn.to/3HH3ROS

• egg trays https://amzn.to/3jaHWph

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Jello Easter Eggs

Printable Recipe

FOR THE EGGS (makes enough for 6 egg halves):

• 3 ounce package of jello, any flavor

• 3/4 cup boiling water

FOR THE VANILLA FILLING (makes enough to fill about 24 egg halves):

• 8 ounces cream cheese, room temperature (mascarpone cheese works well too)

• 1/2 cup sugar

• 1 teaspoon pure vanilla extract or vanilla bean paste

• 1/8 teaspoon salt

• 1/2 cup heavy cream

To Make the Jello Easter Eggs:

1. Lightly coat egg mold with a thin layer of canola or vegetable oil.

2. Snap mold together and set it on a tray to catch any spills.

3. Combine jello and boiling water together; stir for 3 minutes until the jello is completely dissolved. Slowly pour mixture into mold. Chill overnight.

4. When you're ready to unmold the eggs, slowly pry the mold halves apart (I use a butter knife to gently coax the halves apart).

5. Using a sharp chef's knife, cut the eggs in half lengthwise using one continuous motion.

6. Use a melon ball tool to make a well in the large end of each egg half.

To Make the Vanilla Filling:

1. Cream together the cream cheese, sugar, vanilla, and salt until smooth.

2. Add the heavy cream and whip until stiff peaks form.

3. Put the cream cheese filling into a pastry bag that has been fitted with a large star tip and pipe the filling into the egg halves. Chill until service.

Notes

• To fill the jello eggs with cream cheese filling more than 6 hours ahead of time, add a packet of Whip It to the cream cheese filling mixture when you add the heavy cream.

• For easy transport, pick up some covered egg trays.

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