Pork and Rice Noodle Stir-fry

RECIPE #261, DAY #429


ORIGINAL RECIPE: Found it somewhere online. Can’t find it again*

TIMING: xxx minutes

DIFFICULTY: Easy enough

TOOLS: A wok and a small bowl with a whisk

COOK TYPE: Stovetop, stir-fry

2016-08-23-18-10-37HEALTH: If you can squeeze some rice noodles into your diet, this is a nice weeknight meal which will both nourish and satisfy. Chock full of “the other white meat” and fresh veggies, you are sure to walk away happy.

2016-08-23-18-10-43EXPERIENCE: I was on one of my last days of living with my family while having a house built, and this was my last meal attempting to please so many different palates. I set aside a serving of the pork and toppings (which I made without the honey, and tossed with mushroom “noodles”) for the low-carb crowd and crossed my fingers for the rest of us. It was a smash hit, and even the pickier eaters loaded on the bean sprouts and went back for seconds.

Yum. Nice and summery. (We enjoyed the meal out on the deck overlooking the pool.)

NOTES: I went for the wide rice noodles here, which I would totally do again.


  1. Whisk together 6 tablespoons soy sauce, 3 tablespoons honey, 2 tablespoons mirin, 1 tablespoon rice vinegar, and 1 tablespoon toasted sesame oil. Set aside.
  2. Meanwhile, cook 8 ounces rice noodles according to package directions. Drain and rinse with cold water, then toss with 2 tablespoons of your sauce and set aside.
  3. Make sure all of your ingredients are ready, then get a wok with 1 tablespoon sesame oil very hot. Add 1 pound sliced pork chop. Salt and pepper and stir-fry until almost cooked through.
  4. Add 1 tablespoon sesame oil and 2 cloves thin-sliced garlic, 1 tablespoon minced ginger, 1 matchstick-sliced red bell pepper, and 4 sliced scallions. Stir-fry for 2-3 minutes.
  5. Whisk 1 tablespoon corn starch into your remaining sauce and add to the veggies with your meat. Stir-fry just until sauce thickens, then toss in noodles.
  6. Serve with 1/2 cup chopped cilantro, 1 matchstick sliced cucumber, bean sprouts, and sambal oelek.

Serve with an iced lime-mint-ade and light beers, and a napkin.

*Recipe has been changed from the original.



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