Informations supplémentaires
30 min.
|
760 kcal
|
easy
|
|
Printable version
1. Setup
Preheat the oven to 425°F. Cut the Brussels sprouts into quarter. Cut the lime into quarters. Grate the carrot. Thinly slice the green onion. Roughly chop the peanuts. Chop the garlic.
2. Cook the Brussel Sprouts
Place the Brussels sprouts on a baking sheet lined with baking paper and add a drizzle of oil, salt and pepper. Bake in the oven for 15-18 minutes until browned.
3. Make the sauce
In a bowl, whisk the peanut butter with 2 2P | 3 3P soy sauce packets, the garlic, 2 2P | 3 3P tbsp. of sugar, 1 2P | 2 3P tbsp. of rice or cider vinegar, 1/4 2P | 1/3 3P cup of water and the juice of half a lime. Set aside to serve with the noodles. In another bowl, combine the remaining soy sauce with the chili sauce mixture. Keep 3 2P | 4 3P tbsp. aside and marinate the pork chops in the remaining sauce.
4. Cook the noodles
Bring a pot of water to a boil. Seperate the noodles with your fingers then cook the 1-2 minutes until tender. Drain and rinse. Toss the noodles with the peanut sauce, roasted Brussels sprouts, carrot and green onion. Add salt and pepper to taste.
5. Cook the pork
Heat a drizzle of oil in a skillet over medium heat. Cook the pork chops 3-4 minutes on each side or until desired doneness.
6. Plate your dish
Slice the pork and serve with the rest of the chili sauce, the noodles and garnish with the peanuts and lime juice to taste. Bon appétit!
2unitPork Chops
120gBrussels Sprouts
1unitLime
2unitGarlic Clove(s)
45mlPeanut Butter
3unitSoy Sauce
200gKorean noodles
1unitCarrot(s)
30gPeanuts
2unitGreen Onion(s)
85mlSauce Mix (sweet chili sauce,fish sauce,oyster sauce)
What you need
sheet pan, pot, strainer, pan, tongs, bowls, whisk
760 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
86g
29%
fat
25g
38%
cholesterol
69mg
23%
fiber
10g
40%
protein
50g
saturated
6g
30%
sodium
3270mg
136%
sugar
6g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg