Recipe provided courtesy of Taste of Home magazine. Find more great recipes at
This recipe, Thai Pork Noodle Bowl, was advertising pork in the Taste of Home magazine. I love pork dishes, so here goes.
Thai Pork Noodle Bowl Recipe
Thai Pork Noodle Bowl
4 boneless ribeye (rib) pork chops (3/4 to 1 inch thick)
Marinade: ¼ cup soy sauce
¼ cup chopped cilantro or 1 Tbsp. dried cilantro
3 cloves garlic, crushed
3 Tbsp. brown sugar
1 Tbsp. vegetable oil
1 lime, juiced
Peanut Noodles & Sauce: 10 oz. pasta (spaghetti, linguini or angel hair)
1 lime, juiced
2 cloves, finely minced
½ cup peanut butter
1 cup hot water
2 Tbsp. soy sauce
In large baking dish, arrange ribeye pork chops evenly. Whisk marinade ingredients together in bowl. Set ¼ cup marinade in refrigerator. Pour remaining marinade over pork chops and marinate 20-30 minutes.
Meanwhile, cook pasta according to package directions. Whisk together remaining peanut sauce ingredients in large bowl. Drain cooked pasta; toss with peanut sauce. Add more soy sauce if desired.
Heat an indoor grill pan or outdoor grill to medium-high. Remove pork chops from marinade and discard excess marinade. Place pork chops on hot grill and cook 4 minutes on each side, flipping once until internal temperature of pork measures between 145 F. (medium rare) and 160 F. (medium) on meat thermometer.
Transfer grilled pork chops to a cutting board and let rest 3 minutes. Slice pork against grain. Pour reserved refrigerated marinade over sliced pork and serve over peanut noodles. 4 servings
(Recipe for Thai Pork Noodle Bowl was in www.tasteofhome.com, 2014)
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