Monday, October 17, 2016

Thai Noodle Bowl

Jalepenos and fall cilantro are the last ones standing in our garden right now, so this Thai-inspired dish couldn't have come at a better time. Once again, this recipe was slightly modified from Bev Cooks, because a lot of her recipes are relatively easy and taste amazing. This was so very different from what we normally eat, in a great way. 

Of course, if you really want a good idea of what you're working with, check out the original recipe here, but this is how we made it. And how we will probably make it next week, too! It was that good.

Thai Noodle Bowl


2 cups rice cellophane noodles
1 pound ground pork or ground beef
2-3 Tbs. Chinese five-spice seasoning
3 cloves garlic, chopped
1 Tbs. fresh ginger root, minced
2 Tbs. brown sugar
1 cup plain peanuts, roughly chopped
4 scallions, finely sliced
2 cups loosely packed cilantro, chopped
2 jalepenos, minced (optional: more jalepenos, sliced for garnish)
1 red bell pepper, finely diced
juice of 1 lime
2 Tbs. gluten-free soy sauce
2 Tbs. extra virgin olive oil, divided
1/2 tsp coarse salt
Sriracha sauce for garnish, as desired

Heat 1 Tbs. oil in a pan over medium-high and start browning the pork. Once almost done, add the five-spice powder. Toss around for a second. Add the garlic, ginger, jalapeno, brown sugar, peanuts, 1 Tbs soy sauce, and a pinch of salt. Stir to combine and take off heat.
Prepare the noodles according to package directions and drain. Combine the noodles, cilantro, scallions, and red bell pepper. Add the browned meat mixture and toss to combine. Squeeze the lime juice over the mixture and drizzle with 1 Tbs soy sauce and remaining olive oil.


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