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.
Indonesian
Pork Noodle Bowl
- 1 pound boneless single
loin pork roast, cut into 1/4-inch-thick strips
- 1 tablespoon vegetable
oil, divided use
2 cloves garlic, crushed
1/2 teaspoon red pepper flakes
2 cups coarsely shredded cabbage
1 cup chopped celery
2 green onions, sliced
1/4 cup soy sauce
- 4 cups cooked and drained
vermicelli or angel hair pasta, 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 to 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 to
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.
Nutrition Facts
Calories 400 calories
Protein 32 grams
Fat 10 grams
Sodium 990 milligrams
Cholesterol 60 milligrams
Saturated Fat 2 grams
Carbohydrates 43 grams
Recipe and photograph provided
courtesy of Pork: The Other White Meat.
