Pork Noodle Bowls

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Fragrant Pork Noodle Bowls are light enough for warm weather but substantial enough for dinner. Assemble the noodle bowls stove side, ladling the piping-hot broth into the bowls to coax the flavors of the individual ingredients into perfect harmony.

Serves 4

Ingredients:

1 Tablespoon kosher salt
One 8-ouncepackage thin rice noodles
4 ounces sliced fresh mushrooms
2 teaspoons olive oil
8 ounces red cabbage , finely shredded
4 scallion,  sliced diagonally
1/4 cup loosely packed fresh cilantro leaves
6 cups chicken broth
1 Tablespoon grated fresh ginger
Lime wedges, for serving
Dried crushed red pepper, for garnish
Chopped dry-roasted peanuts,  for garnish

Directions:

Bring 8 cups of salted water to a boil in a large pot.Remove from heat and submerge the noodles; let stand 20 minutes or until tender. Using a colander, drain the noodles. Divide noodles among 4 soup bowls.

Sauté mushrooms in hot oil in a medium skillet over medium-high heat  for 5 minutes or until tender. Spoon over noodles. Add pork to skillet, and cook, stirring occasionally, for 5 minutes or until hot; spoon over mushrooms. Divide cabbage and add the scallions and cilantro leaves  among the soup bowls.

Bring the broth and ginger to a boil in a 3-quart saucepan over medium heat. Remove from heat, and divide among bowls. Garnish with crushed red pepper and roasted peanuts.Serve with lime wedges and a dash of soy sauce, if desired.

 

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Cherry Bounce

Slàinte Mhath!

With the last of the Summertime Harvest, we have Cherry Bounce in the making….just in time for Thanksgiving!

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Hello Friends!

All photographs and content are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.

Thank you so much!

TODAY.com Parenting Team FC Contributor