Pork > Noodle > Asian

Moo Manao Pork Noodle Bowl Recipe

Ingredients with Measurements:
- 1 lb pork tenderloin, sliced into thin strips
- 8 oz rice noodles
- 1 red bell pepper, sliced
- 1 cup bean sprouts
- 1/4 cup chopped cilantro
- 1/4 cup chopped green onions
- 1/4 cup chopped peanuts
- 1 lime, cut into wedges

For the marinade:
- 1/4 cup soy sauce
- 1/4 cup fish sauce
- 1/4 cup lime juice
- 2 tbsp brown sugar
- 2 garlic cloves, minced
- 1 tsp red pepper flakes

Special equipment needed:
- Large mixing bowl
- Large pot for boiling noodles
- Wok or large skillet

Step-by-step instructions:
1. In a large mixing bowl, whisk together the soy sauce, fish sauce, lime juice, brown sugar, garlic, and red pepper flakes to make the marinade.
2. Add the sliced pork to the marinade and toss to coat. Let marinate for at least 30 minutes, or up to 2 hours.
3. Cook the rice noodles according to package instructions. Drain and set aside.
4. Heat a wok or large skillet over high heat. Add the marinated pork and stir-fry for 3-4 minutes, or until cooked through.
5. Add the sliced bell pepper and bean sprouts to the wok and stir-fry for an additional 2-3 minutes.
6. To assemble the noodle bowls, divide the cooked noodles among 4 bowls. Top with the stir-fried pork and vegetables.
7. Garnish each bowl with chopped cilantro, green onions, and chopped peanuts. Serve with lime wedges on the side.


Time:
Preparation time: 40 minutes
Cooking time: 10 minutes
Temperature:
High heat for stir-frying
Serving size:
4 servings

Nutritional information:
Calories per serving: 450
Fat: 11g
Carbohydrates: 55g
Protein: 32g
Sodium: 1900mg
Sugar: 10g

Substitutions for ingredients:
- Chicken or beef can be substituted for the pork.
- Shrimp or tofu can be used instead of meat for a vegetarian option.
- Any type of noodle can be used in place of rice noodles.

Variations:
- Add sliced mushrooms or bok choy to the stir-fry.
- Use different types of peppers, such as jalapenos or poblano peppers, for a spicier dish.
- Top with sliced avocado or a fried egg for added flavor and texture.

Tips and tricks:
- Make sure to slice the pork thinly for even cooking.
- Use a non-stick wok or skillet to prevent sticking.
- Add more or less red pepper flakes depending on your spice preference.

Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.

Presentation ideas:
Serve in individual bowls with chopsticks and lime wedges on the side.

Garnishes:
Chopped cilantro, green onions, and chopped peanuts

Pairings:
Serve with a cold beer or a crisp white wine.

Suggested side dishes:
Steamed edamame, cucumber salad, or egg rolls.

Troubleshooting advice:
If the stir-fry is too dry, add a splash of chicken or vegetable broth to the wok.

Food safety advice:
Make sure to cook the pork to an internal temperature of 145°F to ensure it is safe to eat.

Food history:
Moo Manao is a popular Thai dish that translates to "pork with lime." It is typically served with rice, but this recipe puts a spin on it by using rice noodles instead.

Flavor profiles:
Salty, sweet, sour, and spicy

Serving suggestions:
Serve in individual bowls with chopsticks and lime wedges on the side.

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Region: Thai

Taste: Tangy, Spicy, Savory, Umami, Aromatic