Honey Sesame Pork Linguine

Tonight I am bringing you another Plaid and Paisley Kitchen original recipe to you.  It has been really exciting for me to develop all these new recipes to share with you.  Even more rewarding than creating a successful recipe is receiving all the wonderful feedback and comments that you all have left on these recipes!  Chinese food is a huge staple here at the P and P Kitchen.  Most nights when I am too exhausted to cook or forgot to take something out of the freezer we just go out and grab some Take Away at our favorite local Chinese Kitchen.

This Honey Sesame Pork Linguine is a cinch to whip up and really it takes less time to make this than it would to go out and get it!  Also Chinese food is so heavy in sodium that I am still thirsty the next day.  So when I make an Asian dish at home I like that I can control the sodium that my family eats.  Not so much at Take Away Joint.

More recipes @ the Plaid and Paisley Kitchen

Can you see all that flavor bursting out of the dish? I love that this is not really sweet but it has a definite lightness and the soft tang of ginger. The flavor comes from the sauce and glaze that you cook the meat in. A tip to remember when cooking with sesame oil it has a very low smoke point. You don’t want to cook this meal on anything higher than Medium to barely Medium High heat. I love that the sesame flavor is light in this dish. If you like a deeper flavor I would recommend that you toast your sesame seeds. I liked how the dark sesame oil played off the light seeds. Not only did this lighten the heavy flavor of the restaurant version, it made for greater contrast in the photo’s. All the bloggers know what I am talking about! From ingredient list to text writing, we never stop thinking of how to stage and make a photo look pin worthy. Hopefully you will think that this recipe and photo is worthy to make it on one of your Pinterest Boards. Mostly I just hope that you will make this meal for your family and that they will enjoy it as much as mine did.


  • 1 pound boneless pork chops cut into 3″ strips
  • 1/4 cup flour
  • 1 tsp each of salt and pepper and ground ginger
  • 1/4 cup dark sesame oil
  • 3 tbs soy sauce
  • 2 tbs rice wine vinegar
  • 3 tbs honey
  • 1-2 tbs sesame seeds
  • 2 green onions sliced for garnish


  • boil salted water and cook the pasta drain and keep warm
  • in a large ziplock baggie place the flour and salt and pepper
  • put in the pork strips and shake until the meat is completely covered
  • bring the sesame oil up to almost a smoking point
  • place the flour coated pork strips in for 3 min or until nicely browned {you may have to work in batches}
  • remove meat from the pan and add the rice vinegar to deglaze
  • pour in the honey and stir for 30 sec to combine
  • stir in the ground ginger and soy sauce
  • add the pork back in and carefully stir and coat the meat
  • cook for about 2-3 min
  • place the meat on the pasta
  • sprinkle with the sesame seeds and green onion
  • Enjoy!
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