Vietnamese · Dinner
Central Vietnam Turmeric Noodles (High-Protein)
Central Vietnamese turmeric noodles built on seared pork loin marinated in turmeric, garlic and fish sauce, tossed with rice noodles and topped with soft-boiled egg and pan-fried tofu for extra protein. Finished with scallion, cilantro, peanuts and bean sprouts.
$5
20 minsPrep
20 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
589Calories
54.3gProtein
19.8gFat
58.1gCarbs
6.9gSugar
5.4gFiber
1587mgSodium
330mgChol
4.9gSat Fat
780mgPotassium
135mgCalcium
4.9mgIron
0.9mcgVitamin B12
8.5mgVitamin C
protein-rich
high-fiber
gluten-free-adaptable
high-protein
Instructions
1
Prep
Slice the pork loin thin, mince the garlic, thinly slice the scallion, chop the cilantro, and crush the peanuts.
2
Marinate
Toss the sliced pork with turmeric, minced garlic, fish sauce and sugar. Cover and let sit 20 minutes at room temperature.
3
Sear
Heat vegetable oil in a skillet over medium-high heat and sear the pork for 3–4 minutes, turning once, until browned and cooked through.
4
Fry
Push pork aside, add tofu slabs and pan-fry over medium heat for 2–3 minutes per side until golden and a light crust forms.
5
Plate
Place noodles in a bowl, top with pork, tofu, bean sprouts and egg halves. Pour hot pan liquid over, scatter scallion, cilantro and peanuts, finish with lime juice and black pepper.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g pork loin chop
- 2 tsp2 tsp turmeric-ground
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp fish sauce
- 1 tsp1 tsp sugar-white
- 3.6 oz100g firm tofu
- 22 eggs
- 5.2 oz150g rice noodles, cooked
- 1/2 cup70g bean sprout
- 22 scallion
- 2 tbsp2 tbsp cilantro
- 2 tbsp2 tbsp peanut, roasted
- 2 tbsp2 tbsp vegetable oil
- 1/2 cup120ml chicken stock
- 2 tsp2 tsp lime juice
- 2 pinch2 pinch black pepper
