Name: Rice Noodle Bowl with Pork and Scallions
Total time: 30 min
Ingredients: 8 ounces rice vermicelli; 5 tablespoons soy sauce; 3 tablespoons toasted sesame oil; 1 1/2 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; 1/4 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.