Thai-Style Pork Noodle Bowl
Tender pork, crispy bacon, and chewy stir-fry noodles get tossed with crunchy snow peas, fresh ginger, garlic, and a sweet, spicy lime sauce that knows how to make an entrance.
EQUIPMENT (PAID LINKS)
- Large skillet or sauté pan
- Kitchen tongs
- Small bowls
- Citrus juicer
- Microplane or fine grater
- Meat thermometer
Ingredients
- 2 cups fresh snow peas trimmed and thinly sliced lengthwise
- ¼ cup fresh cilantro chopped
- 1 large lime zested and juiced (about 1 teaspoon zest and 2 tablespoons juice)
- 4 slices bacon chopped into small pieces
- 2 boneless pork loin chops about 12 ounces total, thinly sliced
- ¼ cup red onion finely diced
- 1 tablespoon garlic finely chopped
- 1 tablespoon ginger spice paste
- 1 tablespoon hot pepper sauce
- ¾ cup chicken stock
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 12 ounces cooked stir-fry noodles
Instructions
- Prepare Snow Peas: Rinse the snow peas under cold running water and trim off the ends. Using a sharp knife, slice each snow pea lengthwise into thin strips. Place the sliced snow peas in a small bowl and set aside.
- Chop Cilantro: Gather the fresh cilantro on a cutting board and finely chop the leaves and tender stems. Transfer to a small bowl and set aside for garnishing the finished noodles.
- Zest and Juice Lime: Use a microplane or fine grater to remove about 1 teaspoon of zest from the lime, avoiding the bitter white pith. Cut the lime in half and squeeze out approximately 2 tablespoons of juice. Keep the zest and juice separate.
- Chop and Cook Bacon: Cut the bacon into small, bite-sized pieces. Place a large skillet over medium heat and add the chopped bacon. Cook for 5–7 minutes, stirring occasionally, until golden brown and crispy. Transfer the bacon to a plate, leaving about 1 tablespoon of rendered bacon fat in the skillet.
- Slice Pork: Place the boneless pork loin chops on a clean cutting board. Using a sharp knife, slice the pork against the grain into thin, bite-sized strips to help keep the meat tender.
- Cook Pork: Increase the skillet heat to medium-high. Add the sliced pork to the reserved bacon fat and spread it into an even layer. Cook for 4–6 minutes, stirring occasionally, until lightly browned and the thickest pieces reach an internal temperature of 145°F. Transfer the pork to a clean plate and let it rest for at least 3 minutes.
- Sauté Snow Peas: Return the skillet to medium-high heat. Add the sliced snow peas and stir-fry for 2–3 minutes, stirring frequently with a wooden spoon, until slightly softened but still bright green and crisp.
- Add Red Onion: Add the finely diced red onion to the skillet with the snow peas. Stir and cook for 1–2 minutes until the onion begins to soften and becomes fragrant.
- Add Garlic: Stir the chopped garlic into the snow peas and red onion. Cook for approximately 30 seconds, stirring constantly to prevent the garlic from burning.
- Add Lime Zest: Sprinkle the freshly grated lime zest over the vegetables. Stir for about 15–20 seconds, allowing the zest to release its citrus aroma and blend with the other ingredients.
- Add Ginger Paste: Spoon the ginger spice paste into the skillet. Stir thoroughly to coat the vegetables and cook for approximately 1 minute until the ginger becomes fragrant.
- Add Hot Pepper Sauce: Pour the hot pepper sauce into the skillet and stir for about 30 seconds until the vegetables are evenly coated. Reduce the heat to low while preparing the noodle sauce to prevent the garlic and other aromatics from burning.
- Prepare Sauce Base: In a medium mixing bowl, combine the chicken stock, freshly squeezed lime juice, and soy sauce. Whisk gently until the liquids are well blended.
- Sweeten Sauce: Add the honey to the chicken stock mixture. Whisk until the honey completely dissolves and the sauce is smooth and evenly combined.
- Add Stir-Fry Noodles: Increase the skillet heat to medium. Add the cooked stir-fry noodles to the vegetables. Use kitchen tongs to gently separate and toss the noodles, distributing the vegetables evenly throughout.
- Pour Sauce: Slowly pour the prepared sauce mixture over the noodles and vegetables. Toss gently with kitchen tongs until everything is evenly coated. Cook over medium heat for 3–4 minutes, stirring occasionally, until the noodles are heated through and have absorbed some of the sauce. The remaining sauce should lightly coat the noodles without making them dry.
- Return Pork: Add the cooked pork strips and any juices collected on the plate back into the skillet. Toss gently with the noodles and vegetables until evenly combined. Cook for another 1–2 minutes until the pork is heated through and coated with the flavorful sauce.
- Serve Noodles: Remove the skillet from the heat. Using kitchen tongs, divide the hot pork noodles evenly between two serving bowls. Make sure each bowl gets a generous portion of pork, snow peas, and noodles.
- Garnish with Cilantro: Sprinkle the freshly chopped cilantro over each serving, spreading it evenly across the noodles for a bright, fresh finish.
- Finish with Bacon: Scatter the reserved crispy bacon pieces over the cilantro-topped noodles. Serve immediately while the pork and noodles are hot and the bacon is still deliciously crispy.