PKD Recipes: Pork Noodle Bowls
2-3 servings / 10-15 mins prep time / 30 mins cook time
Recipe by Kristen Walsh
I love going to the super market and walking around, looking for new items or ingredients to try.
Recently, I came across a new Campbells broth that featured red wine in beef, but it was actually no salt added. This was incredibly exciting for me since broths like this are hard to find that are within my sodium restriction.
I’ve been using this broth to add more flavor and body to soups, sauces, cottage pies, lasagna, and now to create my own noodle bowl.
Sometimes I get a craving for a certain meal, even if I’ve never made it before. I used to let my sodium restriction dictate what I could enjoy, but not anymore. By having ingredients like this at my finger tips, I can experiment with food and find new ways to make low sodium still high flavor.
- Kristen Walsh
2-3 thin sliced, boneless pork loin
1-2 packs of instant noodles (throw away the salty seasoning!)
1 pepper (red or orange work best)
1 red onion
1 garlic clove
Campbells beef with red wine broth, no salt added version
Green onion (optional)
Chili Flakes (optional)
- Begin by chopping the veggies you have chosen to use. Thinly slice red pepper and onion in long match sticks, so that they are easy to coil with noodles when cooked and ready to eat. Mince green onion and place aside for later. You can thinly slice whole carrots if you already have some at home, but sometimes to save time, I will buy pre-chopped carrot to have on hand for quick prep work.
- Heat your favorite pan over medium heat, and add some canola oil. Once ready, add veggies, garlic, and seasonings of your choice. I enjoy adding some vegetable seasoning, chili flakes, a little bit of pepper and paprika. This makes for more spicy noodle bowl, but of course you can opt to go a bit more mellow.
- Once the veggies are softened, add some broth to cover them and let them continue to simmer. While they are simmering, heat some water in a separate boiling pot for your instant noodles so they are ready when you are.
Tip: By boiling the instant noodles in their own water before adding them to your broth, you remove a lot of the starch from them, making your broth taste a bit less “waxy”.
- Next, move veggies to the edge of the pan and place pork in center of the pan to cook. Usually this only takes 1-2 minutes on each side because these are thinly sliced.
- By this time, your water is likely boiling and ready for noodles. Throw them in and let them cook. Once pork is browned on both sides, remove and chop into thin slices.
Tip: If you remove your pork and begin slicing and it’s still a bit pink, do not panic! Just simply place it back into the pan to simmer in broth, it will continue to cook while we combine everything together.
- Now you’re ready to add a bit more broth to your pan. Once heated evenly, give it a taste to see if you would like more seasoning added or if you like the current flavor.
Tip: Don’t get discouraged if you don’t like the taste; ask yourself what you would like to taste more of. If you have over seasoned, simply add more broth or a small amount of water to dilute your mixture.
- Check your noodles after a couple minutes and see if they are ready. If so, add them to your pan with your broth, veggies and protein. You can also put your broth, veggies and pork into a bowl, and place noodles over the top.
- Finish with chopped green onion and some chili flakes if so desired!