Rice Noodles with Pork and Vegetables

Name: Rice Noodles with Pork and Vegetables
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 200 g rice noodles (medium width); 300 g pork tenderloin (thinly sliced); 1 red bell pepper (sliced); 1 carrot (julienned); 100 g broccoli florets; 3 cloves garlic (minced); 2 tbsp soy sauce; 1 tbsp oyster sauce; 1 tbsp sesame oil; 2 tbsp vegetable oil; 1 tsp sugar; 1 tsp cornstarch (mixed with 2 tbsp water)

35 min 4 servings Medium

All Recipes

Savoury rice noodles stir-fried with tender pork and fresh vegetables for a delicious and quick meal.

Prep

20 min

Cook

15 min

Total

35 min

Servings

Difficulty

Medium

Rice noodles with pork and vegetables is a classic dish that combines the richness of tender pork with the bright freshness of vegetables, all brought together by the satisfying chew of rice noodles. This dish is a staple in many Asian cuisines and is beloved for its versatility and ease of preparation. Whether you're looking for a quick weeknight dinner or a meal that brings comfort, this dish fits the bill perfectly. The harmonious blend of flavours and textures makes it a favourite for both kids and adults alike. You can easily adjust the amount of vegetables or add spices to suit your palate.

Ingredients

Servings

Main Ingredients

Instructions

Prepare the noodles

Soak the rice noodles in hot water for about 10 minutes or until al dente. Drain and set aside.

Pro tip: Do not over-soak the noodles as they will continue to cook in the stir-fry.

Prepare the pork

In a medium bowl, combine sliced pork with 1 tablespoon soy sauce and cornstarch mixture. Let it marinate for at least 10 minutes.

Pro tip: This step tenderizes the pork and adds flavour.

Stir-fry the pork

Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the marinated pork and stir-fry until browned and cooked through, about 4-5 minutes. Remove from the wok and set aside.

Pro tip: Ensure the pork reaches an internal temperature of 160°F (71°C).

Cook the vegetables

In the same wok, add the remaining vegetable oil. Add garlic and sauté until fragrant. Add broccoli, carrots, and bell pepper. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.

Pro tip: Keep the vegetables slightly crisp for a better texture.

Combine all ingredients

Add the cooked pork back into the wok with the vegetables. Stir in the soaked noodles, remaining soy sauce, oyster sauce, sesame oil, and sugar. Toss everything together until well combined and heated through.

Pro tip: Taste and adjust the seasoning if necessary.

Serve

Transfer to a serving platter and garnish with green onions or sesame seeds if desired. Serve immediately.

Pro tip: This dish pairs well with a fresh cucumber salad.

💡

Tips & Tricks

<ul><li>Use fresh vegetables for the best flavour and texture.</li><li>Thinly slice the pork for quick and even cooking.</li><li>Soy sauce and sesame oil add depth to the dish.</li><li>Use a large wok or skillet to ensure even cooking.</li></ul>

Serving Suggestions

This rice noodle dish is best enjoyed fresh off the stove, but it can also be stored in an airtight container in the refrigerator for up to three days. To reheat, simply toss it in a hot pan with a splash of water to revive the sauce. For a complete meal, serve these noodles with a side of spring rolls or a simple cucumber salad. You can also pair it with a light, fruity white wine or a jasmine tea to complement the flavours.