Rice Noodle Bowl with Pork and Scallions
By America's Test KitchenPublished on February 21, 2017
Time
30 minutes
Yield
Serves 4
Ingredients
8 ounces rice vermicelli 5 tablespoons soy sauce 3 tablespoons toasted sesame oil 1 ½ tablespoons grated fresh ginger 3 garlic cloves, minced1 English cucumber, cut into 2-inch-long matchsticks2 tablespoons rice vinegar 1 pound ground pork 4 scallions, cut into 1-inch pieces¼ cup fresh cilantro leaves
Before You Begin
For best results, make sure to shake off all excess water from the noodles after rinsing them.
Instructions
- Bring 4 quarts water to boil in large pot. Off heat, add noodles and let sit until tender, about 5 minutes. Drain and rinse under cold water; set aside. Whisk soy sauce, 2 tablespoons oil, ginger, and garlic together in large bowl. Combine cucumber and vinegar in second bowl.
- Heat remaining 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add pork and cook, breaking up meat with wooden spoon, until browned, about 7 minutes. Stir in scallions and 2 tablespoons soy sauce mixture and cook until scallions have softened, about 2 minutes.
- Add noodles to remaining soy sauce mixture and toss to combine. Divide noodles evenly among 4 bowls and top with pork, cucumber, and cilantro.
Time
30 minutesYield
Serves 4Ingredients
8 ounces rice vermicelli
5 tablespoons soy sauce
3 tablespoons toasted sesame oil
1 ½ tablespoons grated fresh ginger
3 garlic cloves, minced
1 English cucumber, cut into 2-inch-long matchsticks
2 tablespoons rice vinegar
1 pound ground pork
4 scallions, cut into 1-inch pieces
¼ cup fresh cilantro leaves
Ingredients
8 ounces rice vermicelli
5 tablespoons soy sauce
3 tablespoons toasted sesame oil
1 ½ tablespoons grated fresh ginger
3 garlic cloves, minced
1 English cucumber, cut into 2-inch-long matchsticks
2 tablespoons rice vinegar
1 pound ground pork
4 scallions, cut into 1-inch pieces
¼ cup fresh cilantro leaves
Ingredients
8 ounces rice vermicelli
5 tablespoons soy sauce
3 tablespoons toasted sesame oil
1 ½ tablespoons grated fresh ginger
3 garlic cloves, minced
1 English cucumber, cut into 2-inch-long matchsticks
2 tablespoons rice vinegar
1 pound ground pork
4 scallions, cut into 1-inch pieces
¼ cup fresh cilantro leaves
Why This Recipe Works
The sauce mixture not only adds flavor to the meat during cooking but also doubles as a vinaigrette for the noodles.
Before You Begin
For best results, make sure to shake off all excess water from the noodles after rinsing them.
Instructions
- Bring 4 quarts water to boil in large pot. Off heat, add noodles and let sit until tender, about 5 minutes. Drain and rinse under cold water; set aside. Whisk soy sauce, 2 tablespoons oil, ginger, and garlic together in large bowl. Combine cucumber and vinegar in second bowl.
- Heat remaining 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add pork and cook, breaking up meat with wooden spoon, until browned, about 7 minutes. Stir in scallions and 2 tablespoons soy sauce mixture and cook until scallions have softened, about 2 minutes.
- Add noodles to remaining soy sauce mixture and toss to combine. Divide noodles evenly among 4 bowls and top with pork, cucumber, and cilantro.
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