Basil-Cashew-Lime Vermicelli Bowls with Pork and Green Beans
Wednesday, November 20, 2019
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Briefly soaking cashews in hot water softens them enough that you can blend them into a creamy (and gorgeously green-hued) basil-lime sauce for noodles. Top those noodles off with pan-seared pork chops and green beans for an easy summery dinner bowl.
Ingredients
∙ Serves 4
Meat
2 Pork loin chops, large boneless center-cut
Produce
2 cups Basil, leaves
1 lb Green beans
1 tbsp Lime, zest
1 Lime
1 cup Mint, leaves
2 Serrano chiles, small
Condiments
1/3 cup Lime juice, fresh
Pasta & Grains
8 oz Vermicelli rice noodles
Baking & Spices
1 tsp Black pepper, freshly ground
2 1/2 tsp Brown sugar, light
1 3/4 tsp Kosher salt
1 tsp Turmeric, ground
Oils & Vinegars
1 tbsp Vegetable oil
Nuts & Seeds
1 cup Cashews, salted roasted
Ingredients
∙ Serves 4
Meat
2 Pork loin chops, large boneless center-cut
Produce
2 cups Basil, leaves
1 lb Green beans
1 tbsp Lime, zest
1 Lime
1 cup Mint, leaves
2 Serrano chiles, small
Condiments
1/3 cup Lime juice, fresh
Pasta & Grains
8 oz Vermicelli rice noodles
Baking & Spices
1 tsp Black pepper, freshly ground
2 1/2 tsp Brown sugar, light
1 3/4 tsp Kosher salt
1 tsp Turmeric, ground
Oils & Vinegars
1 tbsp Vegetable oil
Nuts & Seeds
1 cup Cashews, salted roasted