| Level: | Easy |
| Total: | 40 min |
| Prep: | 25 min |
| Cook: | 15 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 40 min |
| Prep: | 25 min |
| Cook: | 15 min |
| Yield: | 4 servings |
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
Instructions
- 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.
Nutrition Facts
| Calories | 553 |
| Total Fat | 24 grams |
| Saturated Fat | 6 grams |
| Cholesterol | 60 milligrams |
| Sodium | 1,210 milligrams |
| Carbohydrates | 61 grams |
| Dietary Fiber | 3 grams |
| Protein | 22 grams |
| Calories | 553 |
| Total Fat | 24 grams |
| Saturated Fat | 6 grams |
| Cholesterol | 60 milligrams |
| Sodium | 1,210 milligrams |
| Carbohydrates | 61 grams |
| Dietary Fiber | 3 grams |
| Protein | 22 grams |
Reviews
Made as written except used 7oz pad noodles. Came together very quickly so preparing upfront is a must!
Waaaay too many noodles. Not enough green beans. And I ended up with tough pork. Thankfully, I have an Instant Pot, so 15 min. in it resolved that issue. Aside from that, a pretty good recipe.
This is really good. Next time I would add more noodles and less lime.
Absolutely scrumptious. I thought the pork would be bland but I was soooooo wrong! Cooking the pork in the cilantro sauce completely flavored the meat and the entire dish. The pork was moist and delicious. I set aside a couple tablespoons of sauce to add on top when serving to add even more of the complex flavors. I plan to add this dish to my rotation.
This dish is delicious and a good week night meal. While you can use green jalapeños if your local grocery store is out of red (like mine seems to always be) the red jalapeño changes the flavor profile of the dish and makes it really amazing. Honestly, if I can’t get red jalapeño, I will not make the dish — that’s how big of a difference it makes.
A favorite of mine!
Easy
This recipe was good! I did it with leftover pork tenderloin because that’s what I had. It was yummy. Would have been better if the pork was cooked in the sauce.
This was delicious. The only change I would make next time is to substitute soy sauce for the fish sauce. I found the fish sauce to strong for my taste.
Yumm