Ingredients

  • 1 1/4 pounds pork tenderloin (trimmed and cut into 1/4-inch slices)
  • 12 ounces rice noodles
  • 4 cups coleslaw mix (prepared*)
  • 1/4 red onion (thinly sliced)
  • 4 1/2 cups chicken broth (reduced-sodium)
  • 4 1/2 teaspoons fish sauce
  • 1 teaspoon soy sauce (reduced-sodium)
  • 2 tablespoons canola oil (or other neutral-flavored oil)
  • 1/4 cup basil leaves (fresh, thinly sliced)
  • 1 lime (cut into 6 wedges)

Directions

  1. Prepare the noodles according to package directions. Arrange the noodles in 6 serving bowls. Top with the slaw mix and onion and set aside.
  2. While the noodles are cooking, in a medium saucepan, combine the chicken broth, fish sauce, and soy sauce and bring to a boil over medium-high heat. Reduce the heat to very low, to keep the broth just below a simmer.
  3. In a very large skillet over medium-high heat, warm the oil. Add the pork and cook until browned and pork reaches an internal temperature of 145 degrees F., 1 to 2 minutes per side (you may have to do this in batches). Let stand at room temperature for three minutes. Arrange the pork on top of the noodle bowls.
  4. Ladle in the piping-hot broth, garnish with the basil and lime wedges, and serve.
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