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Pork Noodle Bowl

by Griffin Bohen-Meissner and Nathan Ng


for 4 servings


  • ¼ cup
    soy sauce (60 mL)
  • ½ tablespoon
    Frank's Red Hot Original Sauce
  • 2 tablespoons
    brown sugar
  • 1 tablespoon
    chili oil
  • 2 tablespoons
    rice vinegar
  • 1 tablespoon
    vegetable oil
  • 2 tablespoons
    ginger, minced
  • 4 cloves garlic, minced
  • 1 lb
    ground pork (455 g)
  • 1 teaspoon
    cornstarch, stirred into 1 tablespoon water


  • 8 oz
    rice noodle, cooked (225 g)
  • 2 carrots, peeled into thin strips
  • 2 persian cucumbers, cut into 3 in (7 cm) matchsticks 4 scallions, thinly sliced on a bias
  • ½ cup
    fresh cilantro leaves (20 g)
  • ½ cup
    roasted peanut, chopped (60 g)
  • lime wedge
    Calories 816
    Fat 43g
    Carbs 67g
    Fiber 4g
    Sugar 12g
    Protein 41g

Estimated values based on one serving size.



  1. In a small bowl, whisk together soy sauce, Frank’s Red Hot Original, brown sugar, chili oil, and rice vinegar until sugar dissolves. Set aside.
  2. In a skillet or wok, heat the vegetable oil over high heat. Add ginger and garlic and let sizzle for one minute. Add ground pork and quickly start stir-frying. Continually toss the pork until almost no pink remains in the meat. Pour in the sauce, bring to a simmer, and continue stirring the pork. Pour in the dissolved cornstarch. Stir until sauce thickens slightly, then remove from heat.
  3. Assembly: Pile rice noodles in each bowl. Spoon pork with sauce on top of noodles. Place carrots and cucumbers in small piles. Garnish with scallions, cilantro, and peanuts. Serve with lime wedges on the side.
  4. Enjoy!




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