Indonesian Pork Noodle Bowl
Noodle 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.
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
- 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.
- Add remaining oil to skillet; stir-fry cabbage, celery, green onion until crisp-tender, 1 to 2 minutes.
- 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.