Recipe Details

Indonesian Pork Noodle Bowl

Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 4


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

Cooking Directions

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.

Serves 4.

Wine Suggestion: Try a chilled Gewurztraminer or beer.

Serving Suggestions

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.

Nutrition Information

Calories: 400 calories
Protein: 32 grams
Fat: 10 grams
Sodium: 990 milligrams
Cholesterol: 60 milligrams
Saturated Fat: 2 grams
Carbohydrates: 43 grams

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About the Cut: Cubed and Sliced

Cubes are often the basis for kabobs which can be sautéed or grilled. Cubes and pieces also may be braised or stewed for soups and stews. Sautéed strips can be the basis of a quick-cooking meal like a stir-fry dish, a dinner salad or a hearty sandwich. Cooking times vary depending on the size of the pieces.

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Buying, Handling & Storage Tips

Modern-day production has reduced pork’s fat content.In fact, pork is a major contender in the lean meat category and many cuts of pork are as lean or leaner than chicken. For example, pork tenderloin is just as lean as a skinless chicken breast with 2.98 grams of fat per 3 ounce serving and meets the government guidelines for “extra lean.” For the leanest cuts of pork, look for the words “loin” on the label.

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Butcher's Tips

Pork cubes and slices are extremely versatile. All are typically cut from the loin area - but cubes and slices may be cut from virtually any fresh pork cut.

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