Curried Pork over Rice Noodles with Lime and Coconut

Ingredients

• 2 cups arugula loosely packed
• 2.5 cups chicken broth 
• 6 ounces rice noodles cooked
• 2 tablespoons curry powder red
• 1 tablespoon fish sauce 
• 0.5 cup cilantro leaves fresh
• 2 tablespoons cilantro leaves fresh chopped
• 1 tablespoon ginger fresh minced
• 1 pound pork tenderloin trimmed
• 2 teaspoons lemongrass paste thinly sliced (or 2 stalks, outer stalks removed and )
• 1.5 tablespoons juice of lime fresh
• 1 tablespoon olive oil 
• 0.3 cup orange juice 
• 1  chile pepper green red thinly sliced (serrano)
• 0.5 teaspoon salt 
• 4 servings snow peas steamed
• 1 teaspoon sugar 
• 1 cup coconut milk unsweetened

Equipment

• bowl
• frying pan
• sauce pan
• kitchen thermometer
• aluminum foil
• ziploc bags

Directions

1. Place pork in a low, shallow dish or heavy-duty, zip-top plastic bag.
2. Add 2 tablespoons orange juice, olive oil, red curry powder, and 2 tablespoons chopped cilantro. Turn to coat evenly. Marinate about 30 minutes.
3. Place remaining 2 tablespoons orange juice, broth, and next 7 ingredients in a large saucepan, and simmer about 10 minutes.
4. Heat a large skillet over medium-high heat; remove pork from marinade, sprinkle evenly with salt, and sear pork about 2 minutes on all 4 sides. Reduce heat, and continue to cook 7 to 8 more minutes or until meat thermometer inserted into thickest portion registers 15
5. Remove from skillet, cover loosely with foil, and let rest about 5 minutes.
6. Slice pork diagonally into thin strips; add to broth, and simmer about 2 minutes or until warm. Toss arugula and 1/2 cup cilantro with noodles. Divide noodles into 4 individual bowls. Spoon pork mixture over noodles, and garnish, if desired.