There’s been a lot of talk lately about cutting our meat consumption, (either for your health, or money savings, or for the planet) but if your family is anything like mine, they tend to expect meat for most dinners. Rather than doing vegetarian meals, another way to reduce the amount of meat you eat is to just have less of when you do have it. So this is a “light” meat dinner. It doesn’t call for very much meat, but has enough that it couldn’t be called vegetarian!
I love Thai food, and while this dish is certainly not authentic (as I made it up!), it has some really nice Thai flavors. This would also be a good way to use up a leftover pork chop or two.
- 6 oz medium-wide rice noodles
- 1/2 lb pork chops (1-2) , sliced thinly. (About 1 cup, cooked)
- 1/3 head of cabbage, sliced thinly
- 1 medium onion, chopped
- 1 clove garlic, minced
- 1 cup frozen edamame (thawed to room temp)
- 1-2 eggs
- 6 large Basil Leaves, sliced thinly.
- 3 Tbsp fresh lime juice (about 1 1/2 lime)
- 1 Tbsp Fish Sauce (I got mine at my local grocery, but if you can’t find it you can buy Fish Sauce online)
- 1-2 Tbsp Soy Sauce
- 1 Tbsp Brown Sugar
Bring a large pot of water to a boil.
In a skillet over medium heat, drizzle a little olive oil, and brown the pork strips for 2-3 minutes until cooked.
Remove meat, and add onions & garlic, cook for 1 minute. Add cabbage and cook for 5 more minutes, or until crisp tender. Push to the side of the pan or remove. Add 1-2 eggs to your hot pan, and scramble. Remove.
Add your rice noodles to your boiling water and cook for 3 minutes, or until al dente. Drain Noodles.
Mix up your sauce: Mix together all ingredients listed above except for 1 Tbsp Lime Juice.
To your hot pan, add noodles, sauce and edamame. Stir to combine and cook for several minutes to heat everything through and finish cooking the noodles. Add your pork, eggs, basil, and cabbage mixture. Stir to combine. Add your final Tbsp of lime juice.
I like to transfer the whole thing to a big platter and serve it with additional lime, fresh basil, and some sriracha (spicy Thai chili sauce) for those who like a little added kick.
Serve with a side salad with ginger dressing…
(originally published 8/27/2010)