Thai Pork Noodle Bowls


A tasty recipe from that was featured at the Just For Her 2014 Event in Kansas City KC.  I’ve adapted it slightly to my own taste, and this is a delicious meal that you can have on the table in about 15 minutes once you’ve conquered the marinating. 

4 boneless ribeye (rib) pork chops, about 3/4 to 1 inch thick (I often substitute sirloin chops, instead)


1/4 cup soy sauce

1/4 cup chopped fresh cilantro

1 Tbs. freshly minced garlic (approx. 3 cloves)

3 Tbs. dark brown sugar

1 Tbs. vegetable or canola oil

zest and juice and 1 lime


10 oz. angel hair pasta, cooked according to package directions, drained

1 lime, juiced

2 cloves garlic, minced

1/2 cup creamy peanut butter

1 cup water

1/4 cup soy sauce

1/4 cup chopped cilantro

To create marinade, combine soy sauce, cilantro, garlic, brown sugar, vegetable oil and lime zest and juice in a bowl; place chops into a baking dish or container and pour prepared marinade over, reserving 1/4 cup marinade.  Let chops marinate for 20-30 minutes.

In a small saucepan over low heat, combine lime juice, garlic, peanut butter, water, soy sauce and cilantro; whisk until smooth.

Heat grill or grill pan to medium high heat; remove chops from marinade, discard marinade.  Place chops onto hot grill for 4 minutes on each side, flipping once.  Cook just until internal temperature measures 145 degrees F. (medium rare) with a meat thermometer.  Remove from heat and transfer chops to a cutting board; let chops rest for 3 minutes.  While chops are resting, combine warm peanut sauce with pasta and place into warm serving bowls.  Slice chops across the grain into thin slices and place over noodles in each bowl; drizzle with reserved marinade and serve.

Now You’re Cookin’,

Chef Alli




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