Hey everyone, it’s Drew, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, iowa pork tenderloin and vietnamese noodle bowl. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
Prepare the noodles according to package directions. This Vietnamese noodle bowl made with pork tenderloin, fresh vegetables and a hint of lime tastes amazing! Top with slaw mix and onion; set aside.
Iowa pork tenderloin and Vietnamese noodle bowl is one of the most popular of recent trending foods in the world. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. Iowa pork tenderloin and Vietnamese noodle bowl is something which I have loved my entire life. They’re nice and they look fantastic.
To get started with this particular recipe, we must first prepare a few components. You can cook iowa pork tenderloin and vietnamese noodle bowl using 12 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Iowa pork tenderloin and Vietnamese noodle bowl:
- Get 1 1/4 lb pork tenderloin
- Prepare 12 oz rice noodles
- Prepare 4 cup prepared slaw mix
- Get 1/4 small red onion sliced
- Make ready 4 1/2 cup chicken broth
- Get 4 1/2 tsp fish sauce
- Prepare 1 tsp soy sauce
- Prepare 2 tbsp canola oil
- Take 1/4 cup thin sliced fresh badil leaves
- Prepare 1 lime cut into 6 wedges
- Prepare 1 can baby corn
- Prepare 1 can water chestnuts
It was the perfect recipe for the opening day of the Iowa State Fair, which is when I first published this. I use lean pork tenderloin for my own take on Vietnamese salad. This cut of pork is tender and mild, which makes it incredibly versatile. Pour mixture over pork pieces and fold several times to ensure the marinade is thoroughly mixed in with the pork.
Steps to make Iowa pork tenderloin and Vietnamese noodle bowl:
- prepare noodles according to package directions. arrange noodles in 6 serving bowls. top with slaw mix and onion and set aside
- while noodles are cooking, in medium saucepan, combine chicken broth, fish sauce, and soy sauce and bring to a boil over medium high heat. reduce heat to low, to keep broth just below a simmer
- in a large skillet over medium heat, warm oil. add pork and cook until browned and cooked to 145°F Fahrenheit. this is 1-2 minutes per side. let stand at room temperature 3 minutes. while cooking meat heat corn and water chestnuts. arrange pork on top of the noodles. arrange corn and water chestnuts in noodles. laddle in piping hot broth, garnish with basil and lime wedges and serve
Cover bowl and place in refrigerator to marinate. We don't mean a roast that requires marinade or seasonings, then gets carved, plated, and eaten with knife and fork; in Iowa Hog Heaven: Iowa's Pork Sandwiches. Iowa's tenderloin sandwich is bliss on a bun. Gluten-Free Mongolian Beef Noodle Bowls taste just like the popular take out dish but swap rice for chewy Since developing my Asian Noodle Bowl recipe a couple months ago I've made them at least a half dozen This really was a delicious recipe. Top with slaw mix and onion; set aside.
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