Weeknight spicy pork and rice noodle bowl
Sponsored By:
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
- Cook noodles in boiling water until tender, about two to three minutes. Plunge into cold water. Drain well, cover, and set aside.
Dressing
- In a small jar, combine lime juice and zest, fish sauce, tamari soy sauce, and brown sugar, and shake thoroughly.
Noodle Bowls
- Divide noodles among four pasta bowls and drizzle with dressing. Add the cold slice of vegetables.
- 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.
- Spoon hot pork over prepared noodle bowls.
- Garnish with fresh sprigs of coriander and chopped peanuts and lime wedges. Drizzle with sriracha (optional). Enjoy!
