Over the years I have been in the habit of being seduced by the colors of the fresh food aisles in supermarkets, especially more pricey supermarkets like Wholefoods.  I buy far more than I need leading to me to throw food away, which always makes me feel terribly guilty. 

These past few months I have been trying to buy food on an as needed basis.  I am not always good at it as I can on occasion (more often than not) end up going out for dinner after work rather than coming home to make dinner. 

I am getting better though and having a small amount of good fresh food in my fridge is forcing me to create more fun dishes at home.  

I had some really good asparagus the other night reminding me how much I love this veggie, which sent me on a googling search to find a recipe involving it.  I came across a great blog called Simple, Sweet & Savory and found a recipe for a Pork & Asparagus Noodle Bowls.  I had most of the ingredients so I went about adapting it just a little to what I had in my fridge and cupboards and created this crave-worthy awesome noodle bowl.  This dish is fantastic.  I will seriously be making it again and again!

Print Recipe

Pork & Asparagus Noodle Bowls

A seriously tasty noodle bowl
Total Time45 minutes
Servings: 5

Ingredients

  • ¼ cup soy sauce
  • 2 Tbsp rice vinegar
  • 2 tsp honey
  • 2 tsp minced garlic
  • 1 tsp ground ginger
  • 2 tsp cornstarch
  • 2 Tbsp water
  • 2 Tbsp canola oil divided
  • 1 lb. boneless pork chops cut into strips
  • 1 onion cut into wedges
  • 3 cups asparagus about 20 stalks, cut into 1-inch pieces
  • 1 red bell pepper chopped
  • ½ cup shredded carrots
  • 1 8oz pkg Chinese noodles

Instructions

  • In a medium bowl, combine the soy sauce, rice vinegar, honey, garlic, and ginger until smooth.
  • In a small bowl, combine cornstarch and water until the cornstarch is dissolved.
  • In a medium saucepan, cook noodles according to package directions. Drain.
  • Meanwhile, place asparagus in a large skillet with just enough water to cover the bottom. Bring to a boil over medium-high heat. Then cover and lower heat to medium. Cook until crisp-tender, about 5 minutes. Remove from heat and drain.
  • In same skillet over medium-high heat, add 1 Tbsp oil. Sauté pork until browned on all sides. Remove and keep warm.
  • Add remaining oil to skillet and sauté onion and peppers about 2 minutes. Add asparagus and carrots. Sauté to heat through.
  • Add sauce and cornstarch mixture and bring to a boil, stirring constantly until thickened slightly.
  • Add noodles and toss to combine and heat through.

Notes

This dish is also delicious served cold.
Adapted from Simple, Sweet & Savory Blog

Tracey