Cold Asian Noodles with Pork
End of Summer, beginning of Fall is always a hectic time of year. And it also tends to be very warm. One day will feel nice and cool and the next is unbearably hot. I found this recipe in the June 2012 issue of Food Network Magazine, but I think it makes a great recipe for those hot late summer days you don't feel like spending a lot of time in the kitchen. I made a few changes from the original recipe (Click Here), however my boyfriend and I enjoyed this version so much, I would suggest trying mine first ; )
One of the biggest changes I made was in the type of noodle I used. The original recipe calls for rice Vermicelli noodles, a very thin noodle used in many Asian cuisines. The Vermicelli name is actually borrowed from the Italian counterpart, a very thin spaghetti type noodle and I found it worked just as well. Also I figure I'm more likely to use this pasta in another recipe than the rice noodles.
Overall I think this is one of the better recipes I've ever made, and would really suggest giving it a shot. If you do, I would love to hear the feedback or how it worked for you!
Servings: 4 Time: 20 minutes Calories: 340 per serving
Ingredients:
2.) Using 1 teaspoon of vegetable oil, saute garlic and red pepper in a sauce pan until fragrant.
3.) Add 1 tablespoon of cilantro, vinegar, lime juice, and soy sauce to sauce pan. Heat over medium heat for 4-5 minutes. Pour over vegetables and set aside.
4.) Boil a pot of water for noodles. Once boiling, add noodles and turn off heat. After 4 minutes add broccoli and let stand for 2 minutes. Drain and rinse with cold water.
5.) Heat remaining vegetable oil in medium sized skillet. Add Pork and brush on hoisin sauce. Cook for 3-4 minutes on each side until pork is cooked through. Remove pork from pan and let rest 5 minutes. Thinly slice.
6.) Divide the broccoli noodles and romaine lettuce among 4 bowls. Top with pickled veggies and pork. Attempt to eat with chopsticks :)
One of the biggest changes I made was in the type of noodle I used. The original recipe calls for rice Vermicelli noodles, a very thin noodle used in many Asian cuisines. The Vermicelli name is actually borrowed from the Italian counterpart, a very thin spaghetti type noodle and I found it worked just as well. Also I figure I'm more likely to use this pasta in another recipe than the rice noodles.
Overall I think this is one of the better recipes I've ever made, and would really suggest giving it a shot. If you do, I would love to hear the feedback or how it worked for you!
Servings: 4 Time: 20 minutes Calories: 340 per serving
Ingredients:
- 2 Carrots, sliced into thin strips
- 1 bell pepper, sliced into thin strips
- 1 jalepeno, sliced and seeded
- 1/4 teaspoon Red Pepper Flakes
- 1 Garlic Clove, minced
- 2 tablespoons and1 teaspoon Vegetable Oil, divided
- 1 cup and 1 tablespoon Cilantro, chopped
- 1 tablespoon Soy Suace
- 2 tablespoons Lime Juice
- 1/3 cup Rice Vinegar
- 4 oz Vermicelli Noodles
- 1 cup Broccoli Florets
- 2 tablespoons of Vegetable Oil
- 1 tablespoon of Hoisin Sauce
- pinch of Salt and Pepper
- 2 cups Romaine Lettuce, sliced
- 1 1/2 lbs Boneless Pork Chops
2.) Using 1 teaspoon of vegetable oil, saute garlic and red pepper in a sauce pan until fragrant.
3.) Add 1 tablespoon of cilantro, vinegar, lime juice, and soy sauce to sauce pan. Heat over medium heat for 4-5 minutes. Pour over vegetables and set aside.
4.) Boil a pot of water for noodles. Once boiling, add noodles and turn off heat. After 4 minutes add broccoli and let stand for 2 minutes. Drain and rinse with cold water.
5.) Heat remaining vegetable oil in medium sized skillet. Add Pork and brush on hoisin sauce. Cook for 3-4 minutes on each side until pork is cooked through. Remove pork from pan and let rest 5 minutes. Thinly slice.
6.) Divide the broccoli noodles and romaine lettuce among 4 bowls. Top with pickled veggies and pork. Attempt to eat with chopsticks :)
Comments
Post a Comment