Thai Pork Noodle Bowl


Thai Pork Noodle Bowl

Thai Pork Noodle Bowl


Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at


This recipe, Thai Pork Noodle Bowl, was advertising pork in the Taste of Home magazine.  I love pork dishes, so here goes.

Thai Pork Noodle Bowl Recipe


Thai Pork Noodle Bowl

4 boneless ribeye (rib) pork chops (3/4 to 1 inch thick)

Marinade:        ¼ cup soy sauce

¼ cup chopped cilantro or 1 Tbsp. dried cilantro

3 cloves garlic, crushed

3 Tbsp. brown sugar

1 Tbsp. vegetable oil

1 lime, juiced

Peanut Noodles & Sauce:         10 oz. pasta (spaghetti, linguini or angel hair)

1 lime, juiced

2 cloves, finely minced

½ cup peanut butter

1 cup hot water

2 Tbsp. soy sauce


In large baking dish, arrange ribeye pork chops evenly.  Whisk marinade ingredients together in bowl.  Set ¼ cup marinade in refrigerator.  Pour remaining marinade over pork chops and marinate 20-30 minutes.

Meanwhile, cook pasta according to package directions.  Whisk together remaining peanut sauce ingredients in large bowl.  Drain cooked pasta; toss with peanut sauce.  Add more soy sauce if desired.

Heat an indoor grill pan or outdoor grill to medium-high.  Remove pork chops from marinade and discard excess marinade.  Place pork chops on hot grill and cook 4 minutes on each side, flipping once until internal temperature of pork measures between 145 F. (medium rare) and 160 F. (medium) on meat thermometer.

Transfer grilled pork chops to a cutting board and let rest 3 minutes.  Slice pork against grain.  Pour reserved refrigerated marinade over sliced pork and serve over peanut noodles.         4 servings


(Recipe for Thai Pork Noodle Bowl was in, 2014)


Cajun Chicken and Pasta

Cajun Chicken and Pasta

Cajun Chicken and Pasta

This recipe is from Debbie Alexander, it’s fast, flavorful and delicious.


Cajun Chicken and Pasta Recipe

Cajun Chicken and Pasta

4 boneless skinless chicken breasts cut into thin strips


2 Tbsp. butter or margarine

1 green or red bell pepper, cut into thin strips (for more color, use ½ pepper of each color)

3-4 green onions with tops, thinly sliced

6 large mushrooms, thinly sliced

1 ½ cups half & half milk can be used if thickened with cornstarch




½ tsp. salt


1 Tbsp. cornstarch mixed with t Tbsp. water (optional)

8 oz. pasta (broad egg noodles or radiator work well), cooked and drained

Place the chicken and CAJUN SEASONING in a plastic bag and shake to coat.  In a large skillet over medium heat, melt the butter.

Add the chicken and cook for about 5-7 minutes (just until it loses the pink color).  Add the peppers, onions and mushrooms and cook and stir for another 3-4 minutes.  Add the half & half and the remaining seasonings; heat through.

If the sauce is thinner than you like, thicken it up with the cornstarch/water mix.  Cook the pasta according to package directions, drain.  Serve the chicken over the cooked pasta.

This goes great with a tossed salad and crusty bread.            4 servings

(Recipe for Cajun Chicken and Pasta came from Penzeys Spices)