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96% would make again

Pork Noodle Bowl

by Griffin Bohen-Meissner and Nathan Ng

Ingredients

for 4 servings

Pork

  • 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

Assembly

  • 8 oz rice noodle (225 g), cooked
  • 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 (60 g), chopped
  • lime wedge

Nutrition Info

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    Calories 816
    Fat 43g
    Carbs 67g
    Fiber 4g
    Sugar 12g
    Protein 41g

Estimated values based on one serving size.

Preparation

  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!