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INDONESIAN PORK NOODLE BOWL

Serves four.

• 1 pound boneless single loin pork roast, cut into 1/4-inch-thick strips
• 1 tablespoon vegetable oil, divided
• 2 cloves garlic, crushed
• 1/2 teaspoon red pepper flakes
• 2 cups coarsely shredded cabbage
• 1 cup chopped celery
• 2 green onions, sliced
• 1/4 cup soy sauce
• 4 cups cooked & drained vermicelli or angel hair pasta, broken into thirds before cooking 


Cooking Directions
In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat. Add pork, garlic, red pepper; stir-fry 2-3 minutes, until pork is no longer pink; remove from pan and reserve. Add remaining oil to skillet; stir-fry cabbage, celery, green onion until crisp-tender, 1-2 minutes. Add soy sauce and pasta to skillet along with pork, stir to heat through.

Wine Suggestion: Try a chilled Gewurztraminer or beer.

Serving Suggestions
Noodle dishes like this one are growing in popularity in America, with the growth of Oriental “noodle shop” restaurants. They offer the advantage of a meal-in-a-dish exploding with flavors and textures. Serve with sliced cucumbers in rice vinegar garnished with fresh cilantro.


Nutrition Facts
Calories 400 calories; Protein 32 grams; Fat 10 grams; Sodium 990 milligrams; Cholesterol 60 milligrams; Saturated Fat 2 grams; Carbohydrates 43 grams
 
Recipe and photo courtesy of National Pork Board.
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