Ginger Pork and Rice Noodles |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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I created this recipe out of sheer desperation. I had purchased all the ingredients for Bun Cha and was preparing it but could not get past the smell of the fish sauce. I realized most Asian dishes have the fish sauce and there was no way I was opening that bottle again so... I took what I had and created this light, crisp, mild pork dish. My husband says it would have been better with a little chilie sauce so if you like spicy you might try it. Happy eating! Ingredients:
1 tablespoon butter |
1 medium shallot, minced |
1 large garlic clove, minced |
2 inches gingerroot, peeled & minced (more or less to taste) |
1 medium bell pepper, julienned |
1 medium carrot, sliced very thin on an angle |
1 lb boneless pork loin, minced |
1 (14 ounce) can fat-free low-sodium chicken broth |
8 ounces water |
1 chicken bouillon cube |
6 -8 large fresh basil leaves, julienned |
chopped fresh mint, as garnish |
sliced green onion, as garnish |
16 ounces rice noodles, boiled |
Directions:
1. Melt butter in a wok or large frying pan. Sauté shallot, garlic and ginger for about 2 minutes.
2. Add carrots and bell pepper and continue to sauté another 2 minutes.
3. Add minced pork and cook until no longer pink.
4. Add chicken broth, water and bouillon cube. Bring to a boil and simmer about 8 - 10 minutes
5. Add basil and let sit until just wilted.
6. Place rice noodles in a warmed bowl and spoon pork mixture and broth over noodles. Garnish with fresh mint and green onion according to taste.
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