Spicy Thai Pork and Noodles

I got this recipe from The Food Network Magazine.  There were a few things that I did not have or could not find at the grocery that I substituted other things for. Also, we cooked it on the Big Green Egg; this meal could just as easily be done in a wok on the stove. This dish is NOT too spicy... I really enjoyed it. Usually I am a spice wimp.

Here is what you need for this recipe:
3 thinly sliced pork chops
3 red peppers (small; that look like green jalepenos)
2 scallions
1 cup of fresh cilantro
1 lime (zest and juice)
2 slices of fresh ginger
Rice vinegar
Sesame oil
Thai rice noodles
Canola Oil
Salt
Pepper
1/2 lb. of green beans

1. Put the pork in the freezer for 10 minutes. This should make it easier to cut. In a food processor, place the cilantro in the bowl and chop. This way there will be more space for the rest of your ingredients. Add the lime juice and zest.

2. De-seed and chop the red peppers. I cut them in half and ran them under cool water to get rid of the seeds... they can be so sticky! Chope the peppers coarsly and put into the food processor bowl.
FYI: Make sure to wash your hands after handling the peppers. I forgot and my eye was stinging for hours!

3. To cut the slices of ginger: first peel the ginger like a potato and then slice. It looks much more intimidating than it really is. Put the slices in the food processor.

4. Peel the scallions and chop them coarsely; place in the food proccessor. Here is a picture of a scallion. They are in the onion area of the produce and usually prepackaged in groups of 2 or 3.

5. Add a few shakes of rice vinegar and sesame oil to the food processor bowl. I used this instead of the fish oil that was in the original recipe. Chop all the ingredients in the food processor until they are smooth. 

6. Take the pork out of the freezer. Slice the pork into 1 inch strips.

7. Run hot water and place in a large bowl. Place the noodles in the bowl and let them sit for about 10 minutes.

8. We took the rest of our cooking outside. Keep in mind you can do this on your stove at home, too.
Heat a cast iron skillet on the grill. Add some canola oil; add half the cilantro mix to the pan and heat though. Add the pork and cook until it is not pink anymore. Remove from the pan and put on a plate.

On a side note... I just got this outdoor table cloth at Home Goods! It has a zipper so there is a hole for the umbrella to go through.

9. Don't forget to strain the noodles when 10 minutes is up! Add a little more oil to the pan. Add the rest of the cilantro mix and the green beans to the pan. Cook for about 5-7 minutes.

10. Add the noodles to the pan and the chicken and heat through. The noodles might need a little extra time; if they do wait to add the chicken until the noodles are tender.