Thai Pork and Noodles
Total Time: 45 minutesYield: 4 Servings
Source: Food Network Magazine, April 2011
Category: Pork
Ingredients
1 pound Pork Chops (thin, boneless, fat trimmed)8 ounces Thai Rice Noodles (wide)
1 cup Cilantro (chopped)
1 whole Lime (zested and juiced)
2 whole Ginger Slices (peeled)
2 cloves Garlic (smashed)
3 whole Red Jalapeno Peppers (seeded and roughly chopped)
2 whole Shallots (roughly chopped)
3 tablespoons Fish Sauce
2 tablespoons Brown Sugar
4 tablespoons Vegetable Oil
1⁄4 pound Green Beans (cut into pieces)
Directions
- 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. Cut the frozen pork crosswise into 1/4-inch-wide strips.
- 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.
- Heat 3 tablespoons oil in a large skillet over high heat. Add half 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 oil to the skillet; add the green beans and stir-fry until tender, 4-5 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.