Thai Pork and Noodles

Here is a new Asian favorite for Dave and I. I had this recipe sitting in my email for a while and I wanted to try something new and pulled it out! It was so delicious and is now going to be a regular for us! The main protein is pork, but you could easily make it tofu, chicken, or beef. This is originally from foodnetwork.com, I just added a little more of the seasonings.

Ingredients:

• 1 lb thin boneless pork chops
• 8 ounces Thai rice noodles
• 1 cup fresh cilantro (stems and leaves)
• Finely grated zest and juice of 1 lime
• about 1-2 inches of peeled, roughly chopped ginger
• 3 cloves garlic
• 2 green or red jalapenos (the original recipe calls for 3, but I thought 2 was enough, up to you), cut them in half, seed, and coarsely chopped
• 2 shallots roughly chopped
• 3 Tbs fish sauce
• 2 Tbs brown sugar (I was running low and probably only used about 1 and it came out fine)
• 1 Tbs water
• 4 Tbs peanut oil (I used olive and it turned out fine)
• 1/4 lb green beans, cut in half

 

Directions:

1. Put the pork in the freezer for about 10 minutes so it’s easier to slice.
2. Boil water and pour over noodles. Let them soak per the directions, about 10 minutes.
3. Puree the cilantro,lime zest and juice, ginger, garlic, jalapenos, shallots, fish sauce, brown sugar and 1 Tbs water in a food processor until smooth.
4. Take the pork out of the freezer and slice.
5. Heat 3 Tbs oil in a sauce pan over high heat and add half of the cilantro mixture. Stir fry for about 1 minute.
6. Add the pork and stir fry until no longer pink, about 2-3 minutes.
7. Take the pork out and set on a plate. Add 1 more Tbs oil and add the green beans. Stir fry for about 4-5 minutes.
8. Add the noodles and the pork back into the sauce pan and warm up, add the rest of the cilantro mixture.

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