Fried pork tagliatelle with ginger and honey is the kind of recipe I prepare when I crave something hearty, with a flavor different from classic pasta. I generally choose pork loin or shoulder, and the combination of ginger, soy sauce, and honey adds a burst of flavor without being difficult to make. The pasta cooks quickly, and everything is prepared in a large skillet. The portions are enough for a family meal or a dinner with friends.
Quick Info
Total time: about 30-40 minutes
Preparation time: 10-15 minutes (cutting, preparing ingredients)
Cooking time: 15-20 minutes
Servings: 4
Difficulty: easy to medium (cutting the meat and timing with the vegetables may require a bit of attention)
Recipe type: main, pasta with pork, suitable for lunch or dinner
Ingredients
500 g tagliatelle or egg noodles
300 g pork loin or shoulder, cut into cubes
2-3 cloves of garlic, finely chopped
2 tablespoons soy sauce
2 teaspoons cornstarch
1 tablespoon honey
1 piece of ginger (about the size of a thumb), finely chopped
1 green bell pepper, sliced
150 g green beans
2 teaspoons sesame seeds
Preparation method
1. Boil the tagliatelle (or egg noodles) in salted water. The pasta should be al dente, so watch the time on the package or taste them before draining. While the pasta is boiling, prepare the other ingredients.
2. In a bowl, mix the cornstarch with one tablespoon of water until it becomes a smooth paste. Then add the soy sauce and honey. Mix well and set aside. This will be the sauce that binds the dish at the end.
3. Heat a little oil in a large skillet over high heat. Add the pork cubes and brown them well on all sides. Don’t rush; they need to develop a nice crust.
4. When the meat is browned, lower the heat a bit and add the ginger, garlic, bell pepper, and green beans. Stir frequently and cook for another 3-4 minutes until the vegetables start to soften but still remain crunchy.
5. Add the sauce mixture, stirring continuously until it thickens. The sauce should coat the meat and vegetables. Cook for a few minutes until it reaches the desired consistency.
6. Taste and see if it needs more salt. Generally, soy sauce is quite salty, so don’t add extra right away.
7. Drain the pasta and divide it into bowls or plates. Top with the meat and vegetables along with their sauce. Sprinkle sesame seeds on top at the end.
Why I make this recipe often
It’s simple, quick, and the ingredients are easy to find. I love the combination of textures: soft pasta, browned meat, crunchy vegetables. I can vary the vegetables according to the season or what I have in the fridge. The recipe doesn’t require many dishes and is perfect when I want to prepare something filling without too much hassle.
Tips and variations
Tips
Use a wide skillet so the meat doesn’t overcrowd and browns nicely.
Prepare all the ingredients in advance; the steps follow quickly over high heat.
Boil the pasta carefully, so you don’t let it get too soft.
Substitutions
You can use chicken or turkey breast instead of pork.
If you don’t have fresh ginger, ground ginger can be an emergency solution, but it won’t have the same intense flavor.
Light soy sauce is recommended to avoid being too salty, but the regular version works too.
Variations
You can add thinly sliced carrots or mushrooms after adding the bell pepper and green beans.
Tagliatelle can be substituted with spaghetti or udon if you want a more Asian touch.
Serving ideas
Serve with extra sesame seeds on the table for those who want more texture.
A simple green salad or some strips of fresh cucumber can add a touch of freshness.
You can add a little chili pepper, according to preference.
Frequently asked questions
1. Can ground pork be used?
You can use ground meat, but the texture will not be as firm. Browned meat cubes remain juicier and provide substance.
2. Does the green beans need to be boiled beforehand?
It’s not necessary. If you use frozen green beans, it’s good to rinse them and let them thaw a bit. In the skillet, over high heat, they cook sufficiently in 3-4 minutes.
3. Is it okay to omit the sesame seeds?
Yes, you can skip them if you don’t have them, but they add extra texture and flavor. However, they are not essential for the recipe's success.
4. Can honey be replaced with something else?
For a similar taste, you can use agave syrup or another neutral liquid sweetener, but honey also provides a specific flavor.
5. Can I make the recipe in advance?
I don’t recommend cooking everything too far in advance, as the pasta and meat lose their texture. However, you can prepare the ingredients (cutting, measuring) beforehand to reduce cooking time.
Nutritional values
Approximately, one serving has about 500-600 kcal. The values depend on the type of meat, how much oil you use, and the amount of sauce absorbed by the pasta. Carbohydrates – 70-80 g/serving (from pasta and a little from vegetables), proteins – 25-30 g (pork and egg noodles), fats – 10-15 g, mostly from meat and sesame seeds. Indicative values; for precise calculations, exact measurements of each ingredient are needed.
Storage and reheating
It’s best consumed fresh. If there are leftovers, store in the fridge in a sealed container for up to 24 hours. Reheat in a skillet over low heat, adding a tablespoon of water to prevent it from drying out. Pasta tends to absorb the sauce, and the texture won’t be as pleasant, but it’s still tasty. Freezing is not recommended.
Quick Info
Total time: about 30-40 minutes
Preparation time: 10-15 minutes (cutting, preparing ingredients)
Cooking time: 15-20 minutes
Servings: 4
Difficulty: easy to medium (cutting the meat and timing with the vegetables may require a bit of attention)
Recipe type: main, pasta with pork, suitable for lunch or dinner
Ingredients
500 g tagliatelle or egg noodles
300 g pork loin or shoulder, cut into cubes
2-3 cloves of garlic, finely chopped
2 tablespoons soy sauce
2 teaspoons cornstarch
1 tablespoon honey
1 piece of ginger (about the size of a thumb), finely chopped
1 green bell pepper, sliced
150 g green beans
2 teaspoons sesame seeds
Preparation method
1. Boil the tagliatelle (or egg noodles) in salted water. The pasta should be al dente, so watch the time on the package or taste them before draining. While the pasta is boiling, prepare the other ingredients.
2. In a bowl, mix the cornstarch with one tablespoon of water until it becomes a smooth paste. Then add the soy sauce and honey. Mix well and set aside. This will be the sauce that binds the dish at the end.
3. Heat a little oil in a large skillet over high heat. Add the pork cubes and brown them well on all sides. Don’t rush; they need to develop a nice crust.
4. When the meat is browned, lower the heat a bit and add the ginger, garlic, bell pepper, and green beans. Stir frequently and cook for another 3-4 minutes until the vegetables start to soften but still remain crunchy.
5. Add the sauce mixture, stirring continuously until it thickens. The sauce should coat the meat and vegetables. Cook for a few minutes until it reaches the desired consistency.
6. Taste and see if it needs more salt. Generally, soy sauce is quite salty, so don’t add extra right away.
7. Drain the pasta and divide it into bowls or plates. Top with the meat and vegetables along with their sauce. Sprinkle sesame seeds on top at the end.
Why I make this recipe often
It’s simple, quick, and the ingredients are easy to find. I love the combination of textures: soft pasta, browned meat, crunchy vegetables. I can vary the vegetables according to the season or what I have in the fridge. The recipe doesn’t require many dishes and is perfect when I want to prepare something filling without too much hassle.
Tips and variations
Tips
Use a wide skillet so the meat doesn’t overcrowd and browns nicely.
Prepare all the ingredients in advance; the steps follow quickly over high heat.
Boil the pasta carefully, so you don’t let it get too soft.
Substitutions
You can use chicken or turkey breast instead of pork.
If you don’t have fresh ginger, ground ginger can be an emergency solution, but it won’t have the same intense flavor.
Light soy sauce is recommended to avoid being too salty, but the regular version works too.
Variations
You can add thinly sliced carrots or mushrooms after adding the bell pepper and green beans.
Tagliatelle can be substituted with spaghetti or udon if you want a more Asian touch.
Serving ideas
Serve with extra sesame seeds on the table for those who want more texture.
A simple green salad or some strips of fresh cucumber can add a touch of freshness.
You can add a little chili pepper, according to preference.
Frequently asked questions
1. Can ground pork be used?
You can use ground meat, but the texture will not be as firm. Browned meat cubes remain juicier and provide substance.
2. Does the green beans need to be boiled beforehand?
It’s not necessary. If you use frozen green beans, it’s good to rinse them and let them thaw a bit. In the skillet, over high heat, they cook sufficiently in 3-4 minutes.
3. Is it okay to omit the sesame seeds?
Yes, you can skip them if you don’t have them, but they add extra texture and flavor. However, they are not essential for the recipe's success.
4. Can honey be replaced with something else?
For a similar taste, you can use agave syrup or another neutral liquid sweetener, but honey also provides a specific flavor.
5. Can I make the recipe in advance?
I don’t recommend cooking everything too far in advance, as the pasta and meat lose their texture. However, you can prepare the ingredients (cutting, measuring) beforehand to reduce cooking time.
Nutritional values
Approximately, one serving has about 500-600 kcal. The values depend on the type of meat, how much oil you use, and the amount of sauce absorbed by the pasta. Carbohydrates – 70-80 g/serving (from pasta and a little from vegetables), proteins – 25-30 g (pork and egg noodles), fats – 10-15 g, mostly from meat and sesame seeds. Indicative values; for precise calculations, exact measurements of each ingredient are needed.
Storage and reheating
It’s best consumed fresh. If there are leftovers, store in the fridge in a sealed container for up to 24 hours. Reheat in a skillet over low heat, adding a tablespoon of water to prevent it from drying out. Pasta tends to absorb the sauce, and the texture won’t be as pleasant, but it’s still tasty. Freezing is not recommended.