This was a good one, but messy to get together. This was my best photo of the dish, and I’m not in love with it. The April 2011 Food Network Magazine had this quick weeknight recipe, which combines some of my favorite things: noodles and Asian flavors. And lots of leftovers, I made the full batch last week.
Thai Pork and Noodles
Serves: 4
1 pound thin boneless pork chops, fat trimmed
8 ounces wide Thai rice noodles
1 cup fresh cilantro (leaves and stems)
Finely grated zest and juice of 1 lime
2 slices peeled ginger
2 cloves garlic, smashed
3 red jalapeno peppers, seeded and roughly chopped
2 shallots, roughly chopped
3 tablespoons fish sauce
2 tablespoons packed light brown sugar
4 tablespoons peanut oil
1/4 pound green beans, split lengthwise and cut into pieces