Joel and Yul

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).

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I’m sure Yul as the King would approve of these Thai Pork and Noodles.

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You can save some time by buying already cut pork strips but they may likely be made of a tougher cut.

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This is almost like making a cilantro pesto.

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Heating the sauce.

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Frying the beans.

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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


Tags: , , , , , , , , , , , , , , , , , ,

Categories: Fried, Main Dish 2, Pasta, Pork2, Recipes, Thai, vegetable3

Author:The Ranting Chef

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5 Comments on “Joel and Yul”

  1. Lori M.
    February 19, 2014 at 11:22 am #

    Don’t forget Yul as the gunslinger in Westworld. I, too, got to see Yul as the King when they toured here in Cleveland. It was incredible (one of my mom’s all time favorites, she loved seeing him in person). Sounds like a great recipe, can’t wait to try it.


  2. February 19, 2014 at 11:39 am #

    This looks amazing! I love the idea of a cilantro pesto, cilantro is one of my favorite herbs! 🙂


  3. February 19, 2014 at 3:48 pm #

    I saw Uncle Jesse (a.k.a. John Stamos) play the emcee back in 2002 after Alan Cumming left the Broadway production. He was surprisingly good.


  4. February 19, 2014 at 11:00 pm #

    Happy Second Birthday, Ranting Chef Blog!

    I still haven’t finished reading all that you’ve poured forth since my life changed direction in November last year, but I made sure I’d remember to clink a, um, mug for you today.

    Yes, I’m reading through all your posts since November because they are more than just about food alone, ya know? The sometimes random, sometimes detailed, almost always funny and always educational content is mos def my cuppa. Cheers to that! Not even tea, coffee is my, um, poison.

    Thank you for working hard to ‘edutain’ (educate + entertain) your readers these past two years.

    A fan,

    P.S.: It IS your birthday today, innit? If I got that wrong, well, dear Blog, it won’t be the first time. I am human, after all. 🙂 Yup, I’ve mastered the art of flashing that card. *grin*


    • February 20, 2014 at 9:37 am #

      Yes it is. Thank you so much for noticing!

      Lots of randomness but hope it provides a little light entertainment and a few ideas of what to cook.


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