Rice noodles with pork and vegetables in ginger sauce
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 410, total fat 10 G., saturated fats 2 G., proteins 22 G., carbohydrates 55 G., fiber 3 G., cholesterol 55 mg, sodium 540 mg, sugar 2 G.
Calories 410, total fat 10 G., saturated fats 2 G., proteins 22 G., carbohydrates 55 G., fiber 3 G., cholesterol 55 mg, sodium 540 mg, sugar 2 G.
Enjoy an Asian-inspired dinner at home with this delicious and succulent rice noodle dish with pork and vegetables in a tangy ginger sauce. First, boil the noodles, then stir-fry the whole dish over high heat, stirring frequently. The pork tenderloin is cut into small cubes, so the tender, juicy meat cooks for just 5 minutes. For the vegetable base, use a ready-made stir-fry mix. This typically includes thinly sliced bell peppers, carrots, broccoli, and green beans—everything you need for Asian-style noodles. Ginger, lime juice, fresh cilantro, and garlic infuse the dish with a rich, distinctive flavor.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 230 g of Pad Thai rice noodles
- 1 small pork tenderloin (about 340g), cut into 1cm cubes.
- 1.5 cups lightly salted chicken broth
- 1 tbsp cornstarch
- 2 tablespoons of vegetable oil
- 1 bunch green onions, chopped (white parts separated from green parts)
- 5 cm fresh ginger root, peeled and finely chopped
- 6 cloves garlic, crushed
- 3 cups prepared stir-fry vegetable mix (about 12 oz), such as broccoli, carrots, and bell peppers
- 1/3 cup chopped fresh cilantro, basil, and/or mint
- Lime juice
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Cooking the dish according to the recipe:
- Cook the rice noodles according to the package directions, then drain and rinse under cold water. Meanwhile, generously season the pork with salt and pepper. In a medium bowl, combine the chicken broth and cornstarch.
- Heat a large nonstick skillet over high heat. Add 1 tablespoon of vegetable oil, then add the pork and cook until lightly browned, about 5 minutes; transfer to a bowl. Add the remaining 1 tablespoon of vegetable oil to the skillet, then add the white parts of the onion, ginger, and garlic; reduce the heat to medium and cook, stirring, for 2 minutes.
- Add the vegetables to the pan and cook, stirring occasionally, until they begin to soften, about 2 minutes. Add the broth mixture and 1 teaspoon of salt and bring to a boil. Cook, stirring occasionally, until the sauce thickens slightly and the vegetables are crisp-tender, about 3 minutes.
- Return the pork to the pan along with the noodles and stir to heat through. Remove from heat and stir in the green onions, herbs, and lime juice.
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