Made with Love Pork Noodle Bowl
(Family Features) Chefs continue to be inspired by global ingredients in 2013, and home cooks can take a cue by spicing up their own menus, too. Asian-inspired comfort foods with Thai, Vietnamese and Korean seasonings are at the forefront of flavor, and it’s never been easier to dial-up your dinners.
Fresh herbs and vegetables are key ingredients when it comes to Asian cooking and, paired with pork, you are sure to deliver a dish that packs delicious flavor. Whether it’s a quick weeknight meal during the cooler months, or a themed-dinner party, try prepping the Simple Vietnamese Pork Noodle Bowl as an ultimate crowd-pleaser. Savory pork tenderloin and fresh lime contrast the spicy and sweet essence of vibrant basil.
Additionally, pork tenderloin is one of the leanest proteins available, containing only 3 grams of fat per 3-ounce serving, so fans can dig in with a happy heart. In fact, the American Heart Association (AHA) has recently certified pork tenderloin as a heart-healthy food with its iconic Heart-Check mark. Now there’s no better way to say “made with love” than by plating pork for any mealtime occasion.
You can vary this pho-inspired noodle bowl by mixing up the vegetables and garnishes. Try thinly sliced chiles, crushed red pepper flakes or chili sauce to bring on the heat. For a clean punch of flavor, cilantro, mint leaves or scallions will refresh your palate.
For more “made with love” inspiration, recipes and tips, join the conversation at the new www.PorkBeInspired.com/PorkSocial.
Simple Vietnamese Pork Noodle Bowl
- 1 1 1/4 pound pork tenderloin, trimmed and cut into 1/4-inch slices
- 12 ounces rice noodles
- 4 cups prepared slaw mix
- 1/4 red onion, thinly sliced
- 4 1/2 cups reduced-sodium chicken broth
- 4 1/2 teaspoons fish sauce
- 1 teaspoon reduced-sodium soy sauce
- 2 tablespoons canola oil or other neutral-flavored oil
- 1/4 cup thinly sliced fresh basil leaves
- 1 lime, cut into 6 wedges
- Prepare noodles according to package directions. Arrange the noodles in 6 serving bowls. Top with slaw mix and onion, and set aside.
- While noodles are cooking, in medium saucepan, combine chicken broth, fish sauce, and soy sauce and bring to a boil over medium-high heat. Reduce the heat to very low, to keep the broth just below a simmer.
- In very large skillet over medium-high heat, warm the oil. Add the pork and cook until browned and cooked to 145°F, 1 to 2 minutes per side (you may have to do this in batches). Let stand at room temperature for three minutes. Arrange the pork on top of the noodle bowls.
- Ladle in piping-hot broth, garnish with basil and lime wedges, and serve.
Makes 6 servings
National Pork Board