Thai Ramen Noodle Bowl
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Thai Ramen Noodle Bowl
60 MINS | 4 servings
Ingredients:
- 1 Hatfield® Honey Garlic Teriyaki Pork Tenderloin
- 2 eggs, beaten
- 2 packs plain ramen noodles (no seasoning)
- ¼ cup vegetable oil
- 1 Tbsp rice vinegar
- 1 Tbsp soy sauce
- 1 cup red cabbage
- 2 Tbsp chopped fresh scallions
- A pinch of crushed red pepper
- 2 Tbsp chopped fresh cilantro
- ¼ cup chopped peanuts
- Bean sprouts
- Lime wedges
Preparation:
- Preheat oven to 375°F.
- Place pork loin in shallow roasting pan. Cover with foil and bake for 25 minutes.
- Uncover and bake for additional
- 10 minutes, or until internal temperature reaches 145°F.
- Remove loin from pan and let it rest for five minutes, then cut into cubes.
- While loin is cooking, heat 1 tsp oil in a small sauté pan over medium heat. Add eggs and lightly scramble.
- Remove from heat and set aside
- Bring a pot of water to a boil, then add noodles and cook until tender. Drain, rinse with cold water, and set aside.
- Heat remaining oil in a large sauté pan over medium high heat. Add pork, vinegar, soy sauce, cabbage, scallions, red pepper, and half the cilantro. Cook until warm, about 2 minutes.
- Add scrambled eggs and noodles and combine well.
- Garnish with the remaining cilantro, peanuts, bean sprouts, and lime.
