 | I always buy rice noodles when I am at the Asian grocer. I am quite excited for crawfish season to begin so I can have some Viet-Cajun crawfish at Ranch 99 Market, with grocery shopping to follow. I have had Hoisin Pork with Rice Noodles from Pinch of Yum pinned for quite some time. I knew it would be the perfect use for a nifty little tool my friend Courtney had gotten me as a hostess gift. It is a small peeler and grater that is perfect for prepping the carrots for this dish. Miss F was a fan and so was I. This was an easy meal for a weeknight and it will definitely go into our regular rotation. I am sad I didn't make it sooner! |
⅓ cup soy sauce
¼ cup water
3 tablespoons canola oil
2 tablespoons sugar
1 teaspoon fish sauce
3 tablespoons rice vinegar
3 tablespoons hoisin sauce
juice of half a lime
2 cloves finely minced garlic
1 tablespoon Sriracha
1 pound pork, cut into thin strips
9 ounces rice noodles
2 carrots, peeled and grated
Whisk together the soy sauce, water, oil, sugar, fish sauce, vinegar, hoisin, lime juice, garlic and Sriracha. Marinate the pork in the sauce overnight.
Heat a skillet over medium-high heat, stir fry the pork until cooked through, about 5 minutes. Prepare the noodles per package instructions. Toss the cooked noodles and carrots with the cooked pork and sauce. Serve.
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5 comments:
This pork sounds really yummy!
Awesome recipe! Sounds like a dish right up my alley :)
Happy Blogging!
Happy Valley Chow
Oh yum. I've had this one pinned forever too - and not gotten around to making it. You've pushed me over the edge, adding it to the menu for next week! :)
Do you think this would work with chicken? Thanks!
I think chicken would work great!
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