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Wednesday, October 10, 2012

Thai Pork and Noodles

The only thing that was disappointing about this dish was the fact that I didn't get any color on the pork.  Makes for a not so good photo, but believe me when I say, this was really good.  So good, it has cilantro in it and Chris ate it!!  Might not have been his favorite meal, but he ate it and did not say a word about the cilantro... so there you have it.

Thai Pork and Noodles
Adapted from The Food Network
Printable Recipe 
1 lb thin, boneless pork chops, fat trimmed
7 oz udon noodles (Japanese wheat noodles)
peanut oil
1 cup sugar snap peas
1 red pepper, thinly sliced
1/2 cup fresh cilantro leaves
zest and juice from 1 lime
2 jalapenos, seeded and roughly chopped
1 garlic clove, quartered
1/4 teaspoon ground ginger
2 Tablespoons fish sauce
1 Tablespoon soy sauce
2 Tablespoon brown sugar
1 Tablespoon water

Place the pork in the freezer for about 8 minutes to make it easier to slice.  Cut crosswise, into 1/4 inch strips.

Cook noodles according to package directions; drain.

Puree the cilantro, lime zest and juice, jalapenos, garlic, ginger, fish sauce, soy sauce, brown sugar and water in a food processor until smooth.

Heat 1 tablespoon peanut oil in a wok or deep, non-stick skillet over medium high heat.  Add 1 tablespoon of the cilantro mixture, the pork, snap peas and red pepper.  Stir fry 3-4 minutes, or until the pork is cooked through.  Add the noodles and the remaining cilantro mixture.  Toss to combine and serve.  Enjoy!

One Year Ago:  Chili Lime Cholula Shrimp and Pepper Skewers
Two Years Ago:  Chipotle Mexican Rice


Inside a British Mum's Kitchen said...

fabulous flavors - always great to find a delicious pork recipe
mary x

Pam said...

Sounds like a great pork dish to me, even if it has cilantro!

Catherine said...

Dear Jenn, This looks delicious! I love that you added jalapenos...what a great 'kick' this has. Right up my alley! Blessings my dear. Catherine xo

Chris said...

Maybe your pork had sunscreen on ? :) ;)

I have to get my wok to nuclear temps to get chicken or pork to brown. Make sure it's dry when it goes in too, that helps.

StephenC said...

I'm inclined to think that stir-fried pork in Chinese restaurants isn't browned. It is if it has been roasted or bbq-ed. I sure it tastes more than fine the way you did it.

Lea Ann (Cooking on the Ranch) said...

Great sounding recipe. I've served many a meal where the meat didn't brown well. Even though it doesn't look as good, it always tastes as good.

Pam said...

I think it looks and sounds INCREDIBLE!

Candace said...

What? Chris ate cilantro? Definitely count this one as a "win". This would definitely be a hit in our house. Yum!