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Weeknight spicy pork and rice noodle bowl

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Bring the spice with this hearty noodle bowl that will satisfy everyone at the dinner table. 

YIELDS
4

Ingredients

Noodles

  • 8-ounces rice vermicelli noodles (227 g)

Dressing

  • Grated zest and juice of 1 lime
  • 1 teaspoon fish sauce
  • 1 teaspoon tamari soy sauce
  • 1 teaspoon dark brown sugar
  • 1 tablespoon olive oil (or oil of choice)
  • Sriracha , optional

Noodle Bowls

  • 1 lb ground pork
  • 1 tablespoon red chili paste
  • 1 tablespoon olive oil
  • Salt, to taste
  • Several sprigs chopped mint and coriander
  • 1 red bell pepper, finely sliced
  • 4 green onions, cut on the diagonal
  • 1/3 cup roasted peanuts , chopped for garnish
  • Fresh sprig coriander, for garnish
  • Lime wedges, for garnish

Directions

Noodles 

  1. Cook noodles in boiling water until tender, about two to three minutes. Plunge into cold water.  Drain well, cover, and set aside.

Dressing 

  1. In a small jar, combine lime juice and zest, fish sauce, tamari soy sauce, and brown sugar, and shake thoroughly. 

Noodle Bowls 

  1. Divide noodles among four pasta bowls and drizzle with dressing.  Add the cold slice of vegetables. 
  2. In a medium skillet heat oil and add ground pork and chili paste and brown over medium-high heat until well browned about eight to 10 minutes. Adjust seasoning.
  3. Spoon hot pork over prepared noodle bowls.
  4. Garnish with fresh sprigs of coriander and chopped peanuts and lime wedges. Drizzle with sriracha (optional). Enjoy! 

 

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