Subj : 100 Easy Dinners - 40
To   : All
From : Dave Drum
Date : Sat Nov 30 2024 14:58:00

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Rice Noodles w/Seared Pork, Carrots & Herbs
Categories: Pasta, Pork, Vegetables, Herbs, Chilies
     Yield: 5 servings

   1/3 c  Fish sauce
   1/4 c  Dark, pure maple syrup
     2 tb Grapeseed or other neutral
          - oil
          Black pepper
     2 lg Shallots; thin sliced
     1    Long red finger chile; thin
          - sliced
     3 sm Garlic cloves; minced (1 tb)
     4    Thin (1/2") boneless pork
          - chops
   1/3 c  Fresh lime juice
          +=PLUS=+
          Lime wedges for serving
     3    Carrots; peeled, julienned
          Salt
     8 oz (to 9) thin rice vermicelli
          - noodles
     2    Packed cups torn fresh herbs
          - such as cilantro, basil &
          - dill; more for garnish

 Whisk the fish sauce, syrup, 1 tablespoon oil, and 2
 teaspoon pepper in a large bowl. Stir in the shallots,
 chile and garlic. Transfer 2 tablespoons liquid to a
 large shallow dish and add the pork. Turn to evenly coat
 and let stand until ready to cook.

 Stir the lime juice into the sauce in the bowl. Add the
 carrots and toss until evenly coated. Let stand.

 Bring a large saucepan of water to a boil. Meanwhile,
 heat a large skillet over medium-high heat. Season the
 pork with salt and pepper. Heat the remaining tablespoon
 oil in the skillet and swirl to coat the bottom. Add the
 pork and cook, turning once, until seared and just rosy
 in the center, 2 to 4 minutes per side. Transfer to a
 plate and let stand.

 Put the noodles in the boiling water, stir well, and
 remove from the heat. Let stand until softened, 3 to 5
 minutes. Drain very well, then transfer to the sauce in
 the bowl. Toss until evenly coated.

 Cut the pork into thin slices and add to the noodles
 with any accumulated juices. Toss well. Toss in the
 herbs until well mixed. The mixture may look a bit
 soupy. As it sits and cools, the noodles will absorb the
 liquid. Serve hot, warm, at room temperature or cold,
 with more herbs and lime wedges.

 By: Genevieve Ko

 Yield: 4 to 6 servings

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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... I can't boycott them  because I never go there anyway.
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