Post by Loupy on Mar 1, 2016 14:20:47 GMT -7
EASY PORK AND BROCCOLI ASIAN NOODLES
From: Sonia @ thehealthyfoodie.com/
It had been so long since I’d last made an Asian inspired dish at home, I’d almost forgotten just how much I LOOOOVE making them. That was until last week, I whipped up these quick and easy Pork and Broccoli Asian Noodles for my kids. Then it all came back to me.
These kinds of dishes, they’re so super incredibly quick to make, and so incredibly delicious to eat. Oftentimes, I think homemade is even better than take-out, because you get to eat them fresh out of the pan, while they’re still piping hot. The only rule that you absolutely have to follow is you is you have to have a proper mise-en place: you HAVE to have every single ingredient and component ready to use BEFORE you start cooking. Once that’s taken care of, the whole dish usually comes together together in mere minutes.
Yield: Serves 2 - 3
INGREDIENTS
1 tbsp ghee (store-bought or homemade)
350g | 12oz pork tenderloin, cut into thin slices
2 cups (175g | 6oz) broccoli florets
1/4 cup (30g | 1oz) roasted peanuts
150g | 5oz Asian egg noodles (use the rice variety to keep paleo friendly)
SAUCE
1/3 cup (90ml | 3oz) unseasoned rice vinegar
1/2 cup (120ml | 4oz) water
3 tbsp coconut aminos
3 tbsp all-natural creamy peanut butter (store-bought or homemade)
3 tbsp raw honey
3 tsp fish sauce
1½ tsp ground ginger
1 tsp red pepper flakes (or more, or less, to taste)
1 tsp tapioca starch
1 clove garlic, minced
INSTRUCTIONS
Make the sauce by mixing all the ingredients together in a large glass measuring cup;
Bring some salted water to a boil in a medium saucepan;
Place the broccoli florets in a microwave safe bowl or in a steam basket that will fit over the pot you are using for the pasta; make sure you have all your other ingredients ready to go: pork sliced super thin, peanuts weighed / measured, noodles ready to dump in the water, sauce mixed and ready for action.
When the water starts to simmer, place a large frying pan to heat over high heat and add the ghee to it.
As soon as the water starts to boil, add the pork to the hot pan and throw the noodles in the water.
Put the broccoli in the microwave for 2 minutes (no need to add water or anything, just throw it in there) or place it over the pasta to steam.
As soon as the meat is cooked, which shouldn't take more than 2 minutes, lower the heat to medium, add the broccoli and cooked noodles to it.
Fish the noodles directly from the pot with kitchen tongs, that way you'll also incorporate a little bit of starchy pasta water in the process.
Add peanuts and sauce to the pan, stir delicately until well combined.
Continue cooking for about 30 seconds or until the sauce is thickened; serve immediately.
Nutritional Information
Calories: 622
Total Fat: 23.7 g
Sat Fat: 7.0 g
Cholesterol: 88 mg
Sodium: 835 mg
Potassium: 834 mg
Total Carbs: 61.6 g
Fiber: 8.6 g
Sugars: 20.9 g
Protein: 38.9 g
From: Sonia @ thehealthyfoodie.com/
It had been so long since I’d last made an Asian inspired dish at home, I’d almost forgotten just how much I LOOOOVE making them. That was until last week, I whipped up these quick and easy Pork and Broccoli Asian Noodles for my kids. Then it all came back to me.
These kinds of dishes, they’re so super incredibly quick to make, and so incredibly delicious to eat. Oftentimes, I think homemade is even better than take-out, because you get to eat them fresh out of the pan, while they’re still piping hot. The only rule that you absolutely have to follow is you is you have to have a proper mise-en place: you HAVE to have every single ingredient and component ready to use BEFORE you start cooking. Once that’s taken care of, the whole dish usually comes together together in mere minutes.
Yield: Serves 2 - 3
INGREDIENTS
1 tbsp ghee (store-bought or homemade)
350g | 12oz pork tenderloin, cut into thin slices
2 cups (175g | 6oz) broccoli florets
1/4 cup (30g | 1oz) roasted peanuts
150g | 5oz Asian egg noodles (use the rice variety to keep paleo friendly)
SAUCE
1/3 cup (90ml | 3oz) unseasoned rice vinegar
1/2 cup (120ml | 4oz) water
3 tbsp coconut aminos
3 tbsp all-natural creamy peanut butter (store-bought or homemade)
3 tbsp raw honey
3 tsp fish sauce
1½ tsp ground ginger
1 tsp red pepper flakes (or more, or less, to taste)
1 tsp tapioca starch
1 clove garlic, minced
INSTRUCTIONS
Make the sauce by mixing all the ingredients together in a large glass measuring cup;
Bring some salted water to a boil in a medium saucepan;
Place the broccoli florets in a microwave safe bowl or in a steam basket that will fit over the pot you are using for the pasta; make sure you have all your other ingredients ready to go: pork sliced super thin, peanuts weighed / measured, noodles ready to dump in the water, sauce mixed and ready for action.
When the water starts to simmer, place a large frying pan to heat over high heat and add the ghee to it.
As soon as the water starts to boil, add the pork to the hot pan and throw the noodles in the water.
Put the broccoli in the microwave for 2 minutes (no need to add water or anything, just throw it in there) or place it over the pasta to steam.
As soon as the meat is cooked, which shouldn't take more than 2 minutes, lower the heat to medium, add the broccoli and cooked noodles to it.
Fish the noodles directly from the pot with kitchen tongs, that way you'll also incorporate a little bit of starchy pasta water in the process.
Add peanuts and sauce to the pan, stir delicately until well combined.
Continue cooking for about 30 seconds or until the sauce is thickened; serve immediately.
Nutritional Information
Calories: 622
Total Fat: 23.7 g
Sat Fat: 7.0 g
Cholesterol: 88 mg
Sodium: 835 mg
Potassium: 834 mg
Total Carbs: 61.6 g
Fiber: 8.6 g
Sugars: 20.9 g
Protein: 38.9 g
