How To Make Pork Noodle Bowl
This umami-rich pork noodle bowl is made more flavorful with chili oil, rice vinegar, and a handful of vegetables that provide a fresh, earthy taste.
Serves:
Ingredients
For Pork:
- ¼cupsoy sauce
- ½tbspFrank’s Red Hot Original Sauce
- 2tbspbrown sugar
- 1tbspchili oil
- 2tbsprice vinegar
- 1tbspvegetable oil
- 2tbspginger,minced
- 4clovesgarlic,minced
- 1lbground pork
- 1tspcornstarch,stirred into 1 tbsp water
For Toppings and Garnish:
- 8ozrice noodle,cooked
- 2carrots,peeled into thin strips
- 2persian cucumbers,cut into 3-inch matchsticks
- 4scallions,thinly sliced on a bias
- ½cupfresh cilantro leaves
- ½cuproasted peanut,chopped
- lime wedge
Instructions
Pork:
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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.
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In a skillet or wok, heat the vegetable oil over high heat. Add ginger and garlic and let sizzle for 1 minute. Add ground pork and quickly start stir-frying. Continually toss the pork until almost no pink remains in the meat.
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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.
Toppings and Garnish:
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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.
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Serve with lime wedges on the side and enjoy!
Nutrition
- Calories: 750.58kcal
- Fat: 42.19g
- Saturated Fat: 11.30g
- Trans Fat: 0.04g
- Monounsaturated Fat: 20.80g
- Polyunsaturated Fat: 6.95g
- Carbohydrates: 62.48g
- Fiber: 4.47g
- Sugar: 8.18g
- Protein: 30.37g
- Cholesterol: 84.46mg
- Sodium: 1119.31mg
- Calcium: 91.05mg
- Potassium: 804.63mg
- Iron: 3.16mg
- Vitamin A: 274.61µg
- Vitamin C: 10.74mg
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