Ingredients and Weight:
- Pork shoulder, boneless, skinless: 1 1/2 pounds
- Rice noodles: 16 ounces
- Bean sprouts: 1 cup
- Carrots, shredded: 1 cup
- Green onions, sliced: 1/2 cup
- Cilantro, chopped: 1/2 cup
- Lime wedges: 8
Sauce Ingredients:
- Fish sauce: 1/4 cup
- Soy sauce: 1/4 cup
- Brown sugar: 2 tablespoons
- Rice vinegar: 2 tablespoons
- Sriracha sauce: 1 tablespoon
- Garlic, minced: 1 tablespoon
- Ginger, minced: 1 tablespoon
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- In a large skillet, brown the pork over medium heat.
- Remove the pork from the skillet and set aside.
- Add the rice noodles to the skillet and stir fry for 2-3 minutes, until softened.
- Add the bean sprouts, carrots, green onions, and cilantro to the skillet. Stir fry for another 2-3 minutes, or until the vegetables are tender-crisp.
- Return the pork to the skillet and stir in the sauce ingredients. Bring to a simmer and cook for 5 minutes, or until the sauce has thickened.
- Serve the noodle bowl hot, topped with lime wedges.
Nutritional Information:
- Calories: 350
- Fat: 15 grams
- Protein: 25 grams
- Carbohydrates: 40 grams
Dish Characteristics:
- Savory and flavorful
- Balanced flavors of sweet, sour, and savory
- Refreshing and light
- Customizable with desired toppings
User Comments:
- "This dish was absolutely delicious! The flavors were perfect and it was so easy to make."
- "I love the combination of the pork and noodles. It's a great way to use up leftover pork."
- "This is a great dish for a light and healthy meal."
- "I added some peanuts to my bowl for extra crunch."
- "The lime wedges are a great way to brighten up the dish."
Special Precautions and Tips:
- If you can't find rice noodles, you can substitute ramen noodles.
- Adjust the amount of Sriracha sauce to taste, depending on your desired level of spiciness.
- If you don't have fish sauce, you can substitute soy sauce.
- This dish can be made ahead of time and reheated before serving.
