MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Rice Noodles With Seared Pork, Carrots & Herbs
Categories: Pasta, Pork, Vegetables, Herbs, Chilies
Yield: 4 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 cl Garlic; minced (1 tb)
4 Boneless pork chops
- (1/2" thin)
1/3 c Fresh lime juice; plus:
Lime wedges; for serving
3 Carrots; peeled, julienned
Salt
8 oz Thin rice vermicelli
- noodles; up to 9 oz
2 c Fresh herbs such as
- cilantro, basil, and dill;
- torn, packed,
- more for garnish
Whisk the fish sauce, syrup, 1 tb oil, and 2 ts pepper in a large
bowl. Stir in the shallots, chile, and garlic. Transfer 2 tb 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 1 tb 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.
Recipe by Genevieve Ko
Recipe FROM:
https://cooking.nytimes.com
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