Thai Pork Noodle Bowl

Thai Pork Noodle Bowl

(4 servings)

Ingredients:

1-piece Pork Tenderloin

¼ cup Soy Sauce

¼ cup Fresh Cilantro, chopped

3 cloves Fresh Garlic, crusted

3 tbsp. Brown Sugar

2 tbsp. Canola Oil. divided

1 medium Fresh Lime, juiced

2 medium Red Bell Pepper, sliced

2 medium Green Onions, sliced 1-inch on bias

8 oz. Pasta, cooked and warm (see note)

1 medium Fresh Lime, juiced

2 cloves Fresh Garlic, minced

½ cup Creamy Peanut Butter

1 cup Hot Water

2 tbsp. Soy Sauce

½ cup Cashews

Directions:

Slice tenderloin across grain in ½ inch slices, cut each slice into 3 strips and set aside.  Place all the ingredients listed between the tenderloin and the red bell pepper (except 1 tbsp. of oil) in a gallon sized zip-lock bag and mix.  Reserve ¼ cup of marinade for later.  Now place the cut-up tenderloin in the bag and refrigerate from 30-minutes to 4-hours.  In a large skillet over medium-high heat, warm remaining tbsp. of oil.  Add the sliced pork and brown on all sides (4-5 minutes).  Next add the red pepper and continue cooking another 4-5 minutes.  Stir in the green onions and remove from heat.  While cooking with the skillet, mix the additional lime juice, garlic, peanut butter, hot water and soy sauce together.  Then mix with the warm cooked pasta.  Serve the pork mixture over the noodle mixture and garnish with cashews.

Note:               You can use whatever style of noodle that you prefer.

Ideas for Future Efforts

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