Now
that we are headed into summer I am always looking for light dinners that don’t
require turning on the oven.
These
noodle bowls are so amazing! They have such a great combo of flavors and
textures.
Do
not be afraid of fish sauce, I totally was, but I finally bought some a few months
ago to use in a recipe and since then I have used it so many times. It doesn’t
taste like fish, it is kind of sour and tangy, and it totally makes this
recipe. Try it!
What
you need,
2-4
boneless pork chops, trimmed and pounded to ¼ inch thick
2
tbsp. fish sauce
2
tbsp. packed brown sugar
2
garlic cloves, minced
2
tbsp. water
1
tbsp. vegetable oil
For
the dressing;
¼
cup fish sauce
½
cup fresh lime juice
¼
cup granulated sugar
1
small red chili, thinly sliced
For
the noodle bowl;
1
package of thin rice noodles, cooked according to package directions
3
small Kirby cucumbers, diced
3
small carrots, shredded or cut into small matchsticks
½
head green leaf lettuce, chopped
1
bunch fresh mint, chopped
1
bunch fresh parsley, chopped (you could use cilantro if you like it)
Stir
together the fish sauce, brown sugar and garlic. Place the marinade in a large
zip lock bag and massage it into the pork really well. Refrigerate the chops
for at least 2 hours and up to overnight.
In
a large skillet over medium high heat 1 tablespoon of vegetable oil. Cook the
pork chops for 3-4 minutes per side until crisp on the outside and just cooked
through. Carefully remove the pork from the pan onto a cutting board and let
rest for 5 minutes. Turn the heat down to medium low and let any remaining
sauce in the pan thicken up a little. Slice the pork into thin slices, across
the grain. Put the pork slices back into the pan and cook for 2-3 more minutes
until well coated with the sauce left in the pan.
In
a small jar with a tight fitting lid combine all the ingredients and shake
well. Refrigerate until you are ready to use it.
To
assemble, place a pile of the rice noodles in the centre of a bowl.
Add
a few slices of the pork, some cucumber, lettuce, carrot, mint and parsley.
Pour over some of the dressing and toss everything to coat.
Serve immediately.
I
can’t tell you how much I loved this! It was perfection.
Such a great summer dinner, cool and refreshing.
Jen
Recipe
from Rachel Ray Magazine
Hi! I’m new follower of your blog and would like to invite you to join me at my weekly Clever Chicks Blog Hop:
ReplyDeletehttp://www.the-chicken-chick.com/2013/05/clever-chicks-blog-hop-35-brinsea.html
I hope you can make it!
Cheers,
Kathy Shea Mormino
The Chicken Chick