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Indonesian Pork Noodle Bowl

Indonesian Pork Noodle BowlNoodle dishes like this one are growing in popularity in America, with the growth of Oriental 'noodle shop' restaurants. They offer the advantage of a meal-in-a-dish exploding with flavors and textures. Serve with sliced cucumbers in rice vinegar garnished with fresh cilantro.

Recipe Ingredients:

1 pound boneless single loin pork roast, cut into 1/4-inch-thick strips
1 tablespoon vegetable oil, divided use
2 cloves garlic, crushed
1/2 teaspoon red pepper flakes
2 cups coarsely shredded cabbage
1 cup chopped celery
2 green onions, sliced
1/4 cup soy sauce
4 cups cooked and drained vermicelli or angel hair pasta, broken into thirds before cooking

Cooking Directions:

  1. In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat. Add pork, garlic, red pepper; stir-fry 2 to 3 minutes, until pork is no longer pink; remove from pan and reserve.
  2. Add remaining oil to skillet; stir-fry cabbage, celery, green onion until crisp-tender, 1 to 2 minutes.
  3. Add soy sauce and pasta to skillet along with pork, stir to heat through.

Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories 400 calories Protein 32 grams Fat 10 grams Sodium 990 milligrams Cholesterol 60 milligrams Saturated Fat 2 grams Carbohydrates 43 grams.

Recipe and photograph provided courtesy of National Pork Board.