Thai Pork Noodle Bowl
Courtesy of National Pork Board
Servings: 4
Prep Time: 5 Min
Cook Time: 10 Min.
Marinate: 20 Min.
Prep Time: 5 Min
Cook Time: 10 Min.
Marinate: 20 Min.
What you need:
* 4 boneless ribeye (rib) pork chops, about 3/4- to 1-in. thick
* 1/4 c. soy sauce
* 1/4 c. cilantro, chopped OR 1 Tbsp. dried cilantro
* 3 cloves garlic, crushed (about 3 Tbsp.)
* 3 Tbsp. brown sugar
* 1 Tbsp. vegetable oil
* 1 lime, juiced
* 10 oz. pasta, spaghetti, linguine or angel hair
* 1 lime, juiced
* 2 cloves garlic, finely minced
* 1/2 c. creamy peanut butter
* 1 c. hot water
* 2 Tbsp. soy sauce
* 1/4 c. soy sauce
* 1/4 c. cilantro, chopped OR 1 Tbsp. dried cilantro
* 3 cloves garlic, crushed (about 3 Tbsp.)
* 3 Tbsp. brown sugar
* 1 Tbsp. vegetable oil
* 1 lime, juiced
* 10 oz. pasta, spaghetti, linguine or angel hair
* 1 lime, juiced
* 2 cloves garlic, finely minced
* 1/2 c. creamy peanut butter
* 1 c. hot water
* 2 Tbsp. soy sauce
What to do:
1. Whisk together the soy sauce, cilantro, garlic, brown sugar, vegetable oil and lime juice in a bowl.
2. In a large baking dish, arrange the ribeye pork chops in an even layer. Pour the marinade over the pork chops, reserving about 1/4 cup of the marinade in the refrigerator for later use.
3. Marinate the pork chops for 20 to 30 minutes.
4. Meanwhile, cook the pasta according to the package directions. Whisk together lime juice, garlic, peanut butter, hot water and soy sauce for the peanut sauce. Drain the pasta once cooked, and toss the pasta with the peanut noodle sauce in a large bowl. Add more soy sauce if desired.
5. Heat an indoor grill pan or outdoor grill to medium-high heat. Remove pork chops from the marinade, discarding the excess
marinade. Place pork chops on the hot grill for 4 minutes on each side, flipping once until the internal temperature of the pork measures between 145°F. (medium rare) and 160°F. (medium) on a meat thermometer.
6. Transfer the grilled pork chops to a cutting board and let rest for 3 minutes before slicing against the grain.
7. Pour the reserved marinade over the sliced pork before serving and serve over the peanut noodles.
* Recipe and photo courtesy of National Pork Board. For more recipes visit:
www.PorkBeInspired.com
2. In a large baking dish, arrange the ribeye pork chops in an even layer. Pour the marinade over the pork chops, reserving about 1/4 cup of the marinade in the refrigerator for later use.
3. Marinate the pork chops for 20 to 30 minutes.
4. Meanwhile, cook the pasta according to the package directions. Whisk together lime juice, garlic, peanut butter, hot water and soy sauce for the peanut sauce. Drain the pasta once cooked, and toss the pasta with the peanut noodle sauce in a large bowl. Add more soy sauce if desired.
5. Heat an indoor grill pan or outdoor grill to medium-high heat. Remove pork chops from the marinade, discarding the excess
marinade. Place pork chops on the hot grill for 4 minutes on each side, flipping once until the internal temperature of the pork measures between 145°F. (medium rare) and 160°F. (medium) on a meat thermometer.
6. Transfer the grilled pork chops to a cutting board and let rest for 3 minutes before slicing against the grain.
7. Pour the reserved marinade over the sliced pork before serving and serve over the peanut noodles.
* Recipe and photo courtesy of National Pork Board. For more recipes visit:
www.PorkBeInspired.com
Nutritional information:
Calories: 680; Total Fat: 27g; Saturated Fat: 6g; Cholesterol: 50mg; Total Carbs: 70g; Fiber: 4g; Protein: 38g; Sodium: 1670mg;