STIR-FRIED RICE NOODLES WITH PORK CHOPS

Stir-Fried Rice Noodles with Pork Chops image

Stir fries come together very quickly and the key to a successful stir fry? Mise en place! Making sure all your ingredients are measured and prepped before you start cooking saves you so much time in this yummy dish.

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 11

Ingredients

8 ounces thin rice noodles
3 tablespoons vegetable oil
8 thin-cut boneless pork chops (1/4 inch thick; about 1 1/4 pounds total)
Kosher salt and freshly ground pepper
1/4 cup soy sauce
2 tablespoons sambal oelek, plus more for serving
1 2-inch piece fresh ginger, peeled and sliced into matchsticks
4 scallions, sliced (dark green parts separated)
4 ounces shiitake mushrooms, sliced
2 small carrots, thinly sliced on an angle
4 ounces snap peas, halved lengthwise

Steps:

Cook the noodles as the label directs. Drain and set aside. Meanwhile, coat a baking sheet with 1 tablespoon vegetable oil. Generously season the pork chops with salt and pepper and arrange in an even layer on the pan. Whisk together the soy sauce and sambal oelek in a small bowl.
Preheat the broiler. Heat the remaining 2 tablespoons vegetable oil, the ginger and the white and light green scallion parts in a large nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring, until nearly tender, about 5 minutes. Add the carrots and snap peas; cook until crisp-tender, about 4 minutes. Add the noodles and sambal sauce and cook, tossing, until the noodles are warmed through and well coated, about 2 minutes.
Broil the pork chops until charred, 3 to 4 minutes per side. Divide the noodle mixture among bowls. Top with the pork chops, scallion greens and more sambal oelek.

Nutrition Facts : Calories 600, Fat 26 grams, SaturatedFat 6 grams, Cholesterol 85 milligrams, Sodium 1322 milligrams, Carbohydrate 56 grams, Fiber 4 grams, Protein 37 grams, Sugar 3 grams