Roast Pork Noodle Bowl
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Roast Pork Noodle Bowl calories by ingredient
Introduction
Quasi-Asian Dinner in one dish Quasi-Asian Dinner in one dishNumber 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
Directions
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.
