Thai Pork and Noodles

Total Time:
40 min
Prep:
25 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

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
  • 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.

  • 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 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.

  • 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

  • Photograph by Antonis Achilleos


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    This recipe is featured in:

    Weeknight Dinners: Winter