Thai Pork and Noodles (Food Network Kitchens) |
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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
1 pound thin boneless pork chops, fat trimmed |
8 ounces wide thai rice noodles |
1 cup fresh cilantro (leaves and stems) |
finely grated zest and juice of 1 lime |
2 slices peeled ginger |
2 cloves garlic, smashed |
3 red jalapeno peppers, seeded and roughly chopped |
2 shallots, roughly chopped |
3 tablespoons fish sauce |
2 tablespoons packed light brown sugar |
4 tablespoons peanut oil |
1/4 pound green beans, split lengthwise and cut into pieces |
Directions:
1. Place the pork in the freezer about 10 minutes to make it easier to slice. Soak the noodles in very hot water until just tender, about 10 minutes; drain. Snip the noodles with scissors into shorter lengths. Cut the frozen pork crosswise into 1/4-inch-wide strips.
2. Puree the cilantro, lime zest and juice, ginger, garlic, jalapenos, shallots, fish sauce, brown sugar and 1 tablespoon water in a food processor until smooth, scraping down the processor as needed.
3. Heat 3 tablespoons peanut oil in a large skillet over high heat. Add half the cilantro mixture and stir-fry 1 minute. Add the pork and stir-fry until no longer pink, 2 to 3 minutes. Transfer the pork with a slotted spoon to a plate. Add the remaining 1 tablespoon peanut oil to the skillet; add the green beans and stir-fry until tender, 4 to 5 minutes. Add the noodles, pork and 2 tablespoons of the remaining cilantro mixture. Cook, tossing with tongs, until heated through, about 2 minutes. Stir in the remaining cilantro mixture to taste.
4. Per serving: Calories 553; Fat 24 g (Saturated 6 g); Cholesterol 60 mg; Sodium 1,210 mg; Carbohydrate 61 g; Fiber 3 g; Protein 22 g
5. Photograph by Antonis Achilleos
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