Roast Pork Noodle Bowl
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Pork Chops (pork loin), roasted, 16 oz Dole Pineapple Tidbits 100% Pineapple juice, 2 cup Gluten Free Lite Soy Sauce, 16 tbsp Cider Vinegar, 1 cup Ginger, ground, 2 tbsp Garlic powder, 8 tbsp China Bowl Select Cellophane Noodles, 1.33 cup Carrots, cooked, 2 cup slices
Makes 4 servings
Preheat overn to 385
Heat oven safe pan on burner over high heat and add oil.
Season pork with ginger and garlic and sear on both sides until lightly browned and remove from pan.
Deglaze pan with vinegar and soy sauce and add carrots. Heat for a minute and then add back pork. Cover with foil and bake for 30 minutes.
After 30 minutes add pineapple and bake for 15 more minutes.
Concurrently, prepare cellophane noodles per package directions.
Pull meat our and allow to rest for a few minutes. Slice the meat and make 4 unce portions.
Serve in a bowl with the noodles on the bottom. Add 1/4 of the broth, carrots and pineapple to each bowl. Place the pork on top of the bowl and fold ingredients together lightly.
Serve while hot. The overall dish should have a sweet and sour effect, with a lot of sourness to the broth.
Optional: add 2 tsp chili oil to the broth, which adds 20 calories to the overall count
Number of Servings: 4
Recipe submitted by SparkPeople user CELIACCHRIS.
Preheat overn to 385
Heat oven safe pan on burner over high heat and add oil.
Season pork with ginger and garlic and sear on both sides until lightly browned and remove from pan.
Deglaze pan with vinegar and soy sauce and add carrots. Heat for a minute and then add back pork. Cover with foil and bake for 30 minutes.
After 30 minutes add pineapple and bake for 15 more minutes.
Concurrently, prepare cellophane noodles per package directions.
Pull meat our and allow to rest for a few minutes. Slice the meat and make 4 unce portions.
Serve in a bowl with the noodles on the bottom. Add 1/4 of the broth, carrots and pineapple to each bowl. Place the pork on top of the bowl and fold ingredients together lightly.
Serve while hot. The overall dish should have a sweet and sour effect, with a lot of sourness to the broth.
Optional: add 2 tsp chili oil to the broth, which adds 20 calories to the overall count
Number of Servings: 4
Recipe submitted by SparkPeople user CELIACCHRIS.
Nutritional Info Amount Per Serving
- Calories: 527.5
- Total Fat: 14.0 g
- Cholesterol: 89.7 mg
- Sodium: 2,439.5 mg
- Total Carbs: 60.3 g
- Dietary Fiber: 5.3 g
- Protein: 38.9 g
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