Pork Noodle Bowl

Name: Pork Noodle Bowl
Total time: 30
Yield: 4
Ingredients: ¼ cup soy sauce; ½ tablespoon Frank's Red Hot Original Sauce; 2 tablespoons brown sugar; 1 tablespoon chili oil; 2 tablespoons rice vinegar; 1 tablespoon vegetable oil; 2 tablespoons ginger, minced; 4 cloves garlic, minced; 1 lb ground pork; 1 teaspoon cornstarch, stirred into 1 tablespoon water; 8 oz rice noodle, cooked; 2 carrots, peeled into thin strips; 2 persian cucumbers, cut into 3 in (7 cm) matchsticks 4 scallions, thinly sliced on a bias; ½ cup fresh cilantro leaves; ½ cup roasted peanut, chopped; lime wedge

Recipe by Griffin Bohen-Meissner from tasty.co

Dinner 30 Mins.

Ingredients

4 servings

•

¼ cup soy sauce
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½ tablespoon Frank's Red Hot Original Sauce
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2 tablespoons brown sugar
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1 tablespoon chili oil
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2 tablespoons rice vinegar
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1 tablespoon vegetable oil
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2 tablespoons ginger, minced
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4 cloves garlic, minced

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1 lb ground pork
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1 teaspoon cornstarch, stirred into 1 tablespoon water
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8 oz rice noodle, cooked
•

2 carrots, peeled into thin strips
•

2 persian cucumbers, cut into 3 in (7 cm) matchsticks 4 scallions, thinly sliced on a bias
•

½ cup fresh cilantro leaves
•

½ cup roasted peanut, chopped
•

lime wedge

Instructions

In a small bowl, whisk together soy sauce, Frank’s Red Hot Original, brown sugar, chili oil, and rice vinegar until sugar dissolves. Set aside.
In a skillet or wok, heat the vegetable oil over high heat. Add ginger and garlic and let sizzle for one minute. Add ground pork and quickly start stir-frying. Continually toss the pork until almost no pink remains in the meat. Pour in the sauce, bring to a simmer, and continue stirring the pork. Pour in the dissolved cornstarch. Stir until sauce thickens slightly, then remove from heat.
Assembly: Pile rice noodles in each bowl. Spoon pork with sauce on top of noodles. Place carrots and cucumbers in small piles. Garnish with scallions, cilantro, and peanuts. Serve with lime wedges on the side.
Enjoy!