Rice Noodles & Grilled Pork
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Pork & Marinade:3 4-ounce boneless pork loin chops1 T fish sauce1.5 t soy sauce4.5 t. firmly packed brown sugar1.25 t. canola oil2 t. minced garlic.25 freshly ground pepperDressing, veggies & noodles:2 T. sugar.25 cup lime juice4 T. sesame oil2 t. soy sauce2 t. sriracha or other hot sauce3 C broccoli slaw1.5 C peapods7 oz. rice noodles.5 cup chopped fresh cilantro leaves
1. Place marinade ingredients in bowl or resealable bag. Mix together and add pork chops. Refrigerate from 1 to 24 hours. Remove from fridge 30 minutes before grilling.
2. Mix sugar, lime juice, sesame oil, soy sauce, and sriracha sauce together in a small bowl. This is the dressing. Set aside until ready to serve.
3. Preheat the grill. Grill the pork chops about 4 minutes per side on medium heat. Put the pork chops on a cutting board and cover with foil for ten minutes.
4. Boil water in a big saucepan. Cook the peapods for 2 minutes and remove them with a slotted spoon. Add the rice noodles and remove from heat. Cook for 8 minutes. Drain the noodles.
5. Slice the pork thinly.
6. Divide the broccoli slaw into four bowls. Add rice noodles , pork, peapods, cilantro and dressing.
Serving Size: Makes 4 2 cup rice noodle bowls.
Number of Servings: 4
Recipe submitted by SparkPeople user DANAREMA.
2. Mix sugar, lime juice, sesame oil, soy sauce, and sriracha sauce together in a small bowl. This is the dressing. Set aside until ready to serve.
3. Preheat the grill. Grill the pork chops about 4 minutes per side on medium heat. Put the pork chops on a cutting board and cover with foil for ten minutes.
4. Boil water in a big saucepan. Cook the peapods for 2 minutes and remove them with a slotted spoon. Add the rice noodles and remove from heat. Cook for 8 minutes. Drain the noodles.
5. Slice the pork thinly.
6. Divide the broccoli slaw into four bowls. Add rice noodles , pork, peapods, cilantro and dressing.
Serving Size: Makes 4 2 cup rice noodle bowls.
Number of Servings: 4
Recipe submitted by SparkPeople user DANAREMA.
Nutritional Info Amount Per Serving
- Calories: 334.9
- Total Fat: 13.7 g
- Cholesterol: 67.1 mg
- Sodium: 555.9 mg
- Total Carbs: 27.8 g
- Dietary Fiber: 3.1 g
- Protein: 26.2 g
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