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Indonesian Pork Noodle Bowl how do I love thee. Let me count the ways. I love thee to the depth and breadth of this serving dish for it emptied way to fast.
Ok, enough of that! This dish was truly love at first bite. For me that bite came when I was stir-frying the pork slices. My initial thought was that I have never tasted pork this tender, ever. The seasoning on Smithfield’s Garlic & Herb Seasoned Pork Loin filet is perfect. As I continued to sneak a piece here and there, I also tried to convince myself that standing calories don’t count. Yeah right!
The most work in preparing this recipe was slicing the tenderloin, which is easier if you slice it while still partially frozen. Also, shredding the cabbage and chopping the celery and green onions. I have a thing about celery and I’m not sure if it’s just me or what. Whenever I use celery for anything I have to remove the strings, they are a bit of a nuisance. Anyone else do that?
Once you’ve prepped the ingredients, boil the pasta and heat the recommended amount of oil in a large skillet, emphasis on the word large. This recipe makes quite a bit. You can make a half batch or prepare it in two batches. From there, brown the seasoned pork filet slices, garlic and pepper flakes. Once done, remove from the skillet and set aside. If there are too many brown bits left in the skillet I’d recommend wiping the it clean Then heat the rest of the oil and proceed to stir frying the vegetables until tender crisp. Really keep an eye on this step. Shredded cabbage and sliced green onions get tender crisp before celery so you’re looking for a fine balance between all of the vegetables.
Your next step is to add the cooked and drained pasta, pork slices, and soy sauce to the veggies. A thorough but gentle combining of the ingredients is necessary so that you don’t have a huge pile of pasta in the center of the skillet. Plate it and enjoy your Indonesian Pork Noodle Bowl!
- 8 ounces vermicelli or angel hair pasta
- 2 TBS olive oil, divided
- 1 Smithfield® Garlic & Herb Seasoned Pork Loin Filet, cut into ¼ inch thick strips
- ½ tsp minced garlic
- ½ tsp crushed red pepper flakes
- 3 cups coarsely shredded cabbage
- 2 cups chopped celery
- 3 green onions, sliced
- ⅓ cup soy sauce
- Break pasta into thirds. Cook in boiling water according to package directions; drain.
- Meanwhile, heat 1 tablespoon oil in large skillet.
- Stir-fry pork, garlic and pepper flakes until pork is browned.
- Remove from skillet and reserve.
- Heat remaining 1 tablespoon oil in skillet.
- Stir-fry cabbage, celery and green onions until tender-crisp.
- Add pasta, stir-fried pork and soy sauce to skillet; heat through.
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