Some actors are either so great in a role, or in the case of the stage, perform the role so many times, they become synonymous with the character. There are two that stick in my mind for the stage.
The first that comes to mind is Joel Grey as the Emcee in Cabaret. Having performed the role in thousands of stage performances and winning an oscar for his movie portrayal, there is no one else that could come to mind for that role. I count myself lucky to have seen him during the revival tour twenty or so years ago.
The other actor and role is Yul Brynner as the King of Siam in The King and I. While he has starred in quite a few movies (Ramses in The Ten Commandments or Chris Larabee Adams in The Magnificent Seven), if you mention the role of the King, no one else can compare. Like Grey, Brynner also won both a Tony and Oscar for playing the same role on stage and in the movies (seven others have accomplished the same feat).
I’m sure Yul as the King would approve of these Thai Pork and Noodles.
You can save some time by buying already cut pork strips but they may likely be made of a tougher cut.
This is almost like making a cilantro pesto.
Heating the sauce.
Frying the beans.
A delicious and surprisingly light dish.
Thai Pork and Noodles
Prep Time: 0 hours 25 minutes | Cook Time: 0 hours 15 minutes | Makes: 4 servings | Difficulty: Easy
- 1 pound thin boneless pork chops, fat trimmed
- 8 ounces wide Thai rice noodles
- 1 cup fresh cilantro (leaves and stems)
- Finely grated zest and juice of 1 lime
- 2 slices peeled ginger
- 2 cloves garlic, smashed
- 3 red jalapeno peppers, seeded and roughly chopped
- 2 shallots, roughly chopped
- 3 tablespoons fish sauce
- 2 tablespoons packed light brown sugar
- 4 tablespoons peanut oil
- 1/4 pound green beans, split lengthwise and cut into pieces
Place the pork in the freezer about 10 minutes to make it easier to slice. Soak the noodles in very hot water until just tender, about 10 minutes; drain. Snip the noodles with scissors into shorter lengths. Cut the frozen pork crosswise into 1/4-inch-wide strips.
Puree the cilantro, lime zest and juice, ginger, garlic, jalapenos, shallots, fish sauce, brown sugar and 1 tablespoon water in a food processor until smooth, scraping down the processor as needed.
Heat 3 tablespoons peanut oil in a large skillet over high heat. Add half the cilantro mixture and stir-fry 1 minute. Add the pork and stir-fry until no longer pink, 2 to 3 minutes. Transfer the pork with a slotted spoon to a plate. Add the remaining 1 tablespoon peanut oil to the skillet; add the green beans and stir-fry until tender, 4 to 5 minutes. Add the noodles, pork and 2 tablespoons of the remaining cilantro mixture. Cook, tossing with tongs, until heated through, about 2 minutes. Stir in the remaining cilantro mixture to taste.
Per serving: Calories 553; Fat 24 g (Saturated 6 g); Cholesterol 60 mg; Sodium 1,210 mg; Carbohydrate 61 g; Fiber 3 g; Protein 22 g