Indonesian Pork Noodle Bowl
Prep Time: 10 minutes
Cook Time: 10 minutes
FOR ROASTS, CHOPS and TENDERLOINS
Cook to 145 F with 3 minute rest
1 pound pork loin roast, boneless, cut into 1/4-inch thick strips
1 tablespoon vegetable oil, divided
2 cloves garlic, crushed
1/2 teaspoon red pepper flakes
2 cups cabbage, coarsely shredded
1 cup celery, chopped
2 green onions, sliced
1/4 cup soy sauce
4 cups vermicelli, OR angle hair pasta, cooked & drained, 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 2-3 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, 1-2 minutes. Add soy sauce and pasta to skillet along with pork, stir to heat through.
Wine Suggestion: Try a chilled Gewurztraminer or beer.
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.
Calories: 400 calories
Protein: 32 grams
Fat: 10 grams
Sodium: 990 milligrams
Cholesterol: 60 milligrams
Saturated Fat: 2 grams
Carbohydrates: 43 grams