Traditionally this spectacular recipe is served
to a ratio of 3 parts Asian noodle mixture on top
over 1 part steamed rice underneath, as I do as well...
Servings: (2)
Prep: 10 mins. |
Cook: 6 to 8 mins.
(+ 15 mins. to soak bean threads)

Posted: by Sandra


¼ lb. dried bean thread noodles (found in the asian section)

2 tablespoons peanut oil
½ pound pork, thinly sliced

3 tablespoon low-sodium soy sauce
3 teaspoons rice wine vinegar
1 teaspoon sesame oil
1 teaspoon asian chili sauce
1 teaspoon honey (link to Homemade Alaska Fireweed-Clover Honey)
1 teaspoon fresh ginger, finely chopped
1 garlic clove, finely chopped
2 green onions, finely chopped diagonally
1 jarred roasted bell pepper, finely chopped
2 cups low-sodium chicken stock

1 tablespoons fresh cilantro, roughly chopped

--1 cup prepared steamed basmati rice


Prepare steamed basmati rice.

Cut the dried bean threads with kitchen scissors, and soak a ¼ lb. in a large bowl of hot water for 10 to 12 minutes, just until soft. Drain in colander, discarding the water.

Meanwhile, prepare all the sauce ingredients, stirring to combine in a medium-size bowl, and set aside.

Drizzle peanut oil in a large nonstick skillet and heat to medium-high. Add the sliced pork, and stir-fry until brown and slightly crispy, about 3 to 4 minutes. Pour the sauce ingredients into skillet to deglaze, and scrape the bottom to loosen any meat drippings. Add the noodles to the sauce in the skillet and heat just until the sauce simmers and the noodles are warmed through.

Place steamed basmati rice in two pasta bowls, and ladle the pork and noodles and sauce equally over the top, then garnish with cilantro. – Enjoy!

1 comment:

sandra said...

I have been eating this all my life, but have since changed this recipe up a bit to modernize it somewhat ;-)


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