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Recipes
Thai-Style Pork Noodle Bowl
4 servings
30 minutes total

Ingredients

  • 1 (8-oz) package sugar snap (or snow) peas
  • ¼ bunch fresh cilantro, coarsely chopped
  • 1 lime, for zest/juice
  • 1 lb boneless pork loin chops
  • 2 slices center-cut bacon, coarsely chopped
  • ¼ cup prediced red onions
  • 1 tablespoon chopped garlic
  • 1 tablespoon ginger spice paste
  • 1 tablespoon hot pepper sauce
  • 1 cup unsalted chicken stock
  • ¼ cup honey
  • ¼ cup reduced-sodium soy sauce
  • 1 (14.2-oz) package cooked stir-fry noodles

Prep

    • Cut peas into strips lengthwise. Chop cilantro (¼ cup).
    • Zest lime (1 teaspoon); squeeze for juice (1 tablespoon).
    • Cut pork chops into ¼-inch-thick slices; cut bacon into 1-inch pieces (wash hands).

Steps

    1. Preheat large, nonstick sauté pan on medium 1–2 minutes. Place bacon in sauté pan; cook 4–5 minutes, stirring occasionally, or until crisp. Remove bacon from pan and drain, leaving 2 tablespoons bacon fat in pan.
    2. Place pork in same pan; cook 3–4 minutes, stirring occasionally to brown on all sides, and until 145°F. Remove pork from pan and set aside.
    3. Add peas to pan; cook 2 minutes. Stir in onions, garlic, ginger paste, hot sauce, and lime zest; cook 1–2 minutes, stirring occasionally, or until hot. Combine lime juice, stock, honey, and soy sauce until blended. Add noodles to pan, then add soy sauce mixture; simmer 4–5 minutes or until sauce has thickened.
    4. Transfer pork back to pan; toss to coat. Divide pork and noodle mixture among serving bowls; top with even amounts bacon and cilantro. Serve.

Amount per ¼ recipe serving: Calories 520, Total Fat 18g, Sat Fat 6g, Trans Fat 0g, Chol 75mg, Sodium 880mg, Total Carb 58g, Fiber 3g, Sugars 23g, Protein 31g, Calc 4%, Vitamin A 0%, Vitamin C 0%, Iron 10%