Thai Pork and Noodle Stir Fry
Its all about the pork concentrate. Oh my gosh when I use this ingredient it makes all of my pork dishes POP in flavor. Pork can be a little lean thus making the flavor fall short. But not now! I got my pork concentrate off Amazon but maybe you'll be lucky and have some in your grocery store. Just a pinch, a tablespoon at most will do the trick.
This is a great stir-fry recipe. If you have some delicate tummies eating this you might want to go easy on the asian seasoning. But again, its all to your preference. Also, be sure to stir the rice noodles a few times as they soak in the hot water. They can get sticky and nobody wants sticky noodles-gross! I hope you enjoy it!
Thai Pork and Noodle Stir Fry
Ingredients
- 1/2 lb ground pork
- 1/2 lb (8oz) rice noodles
- 3-4 mini bell peppers; thinly sliced
- 2 scallions
- small red cabbage; shredded
- soy sauce; 1 TBSP
- sesame oil; 1 TBSP
- olive oil; 2 TBSP separated
- peanuts; 1 oz (optional)
- pork base concentrate; 1 TBSP
- asian seasoning; 1 tsp
- lime wedges for garnish
Directions:
- Place rice noodles in a large bowl, cover with extremely hot water and let it soak for 20 minutes.
- Cut the heads off the scallions and slice length-wise and separate the white part from the green part.
- In a large pan over medium-high heat drizzle 1 TBSP olive oil for about a minute. Then add ground pork and season with salt, pepper and asian seasoning. Break into small pieces and cook for 5-7 minutes or until pork is fully cooked and browned. Remove pork from pan and place in a separate bowl.
- In the same pan over medium-high heat add 1 TBSP olive oil and add the white parts of the sliced scallions, bell peppers and cabbage. Cook for 3-4 minutes. Next add 1/2 cup water, soy sauce and pork stock to the pan and bring it to a simmer.
- Drain the rice noodles and add noodles and pork back to the pan. Drizzle sesame oil, season with salt and pepper and toss. Serve the pork and noodles and garnish with scallion greens, peanuts and lime wedges. Enjoy!
