Recipe courtesy of Food Network Kitchen

Grilled Hoisin Pork Chop Noodle Bowl

Use just half a pound of pork to feed a family of four with this budget-friendly recipe. Grilled eggplant and green beans help bulk up the dish.
Save Recipe
  • Level: Easy
  • Total: 45 min
  • Active: 25 min
  • Yield: 4 servings
Share This Recipe

Ingredients

Directions

  1. Heat a grill pan over medium-high heat.
  2. Brush the hoisin sauce on both sides of each pork chop, and sprinkle both sides lightly with salt and pepper. Rest at room temperature for 15 minutes.
  3. Bring 12 cups water to a boil in a large saucepan. Remove from the heat and add the dried rice noodles to submerge. When the noodles are tender but still have some bite, about 3 minutes, drain through a fine mesh sieve. Reserve the noodles for a later use.
  4. Toss the eggplant and string beans in the oil with some salt and pepper, and then transfer to the grill. Cook the eggplant until tender but they still hold their shape, 2 to 3 minutes per side. Grill the string beans, turning occasionally, until charred and crisp-tender, about 4 minutes. Transfer the eggplant and string beans to a cutting board and cut into bite-size pieces.
  5. Reduce the heat to medium. Grill the pork chops until just cooked through, 2 minutes per side. Remove the pork chops to a plate and rest for 5 minutes, then thinly slice across the grain.
  6. In a small bowl, mix together the fish sauce, sugar, vinegar, chili-garlic sauce and 1/2 cup water.
  7. Divide the noodles, pork slices, eggplant, string beans, cilantro, tomatoes, peanuts and fish sauce mixture among four large serving bowls. Serve with more chili-garlic sauce on the side.
21m Easy 98%
CLASS
11m Intermediate 96%
CLASS
22m Easy 100%
CLASS
23m Easy 97%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now

Related Pages