Stir Fry Rice Noodle
with Pork
Recipe By:
Prep + Cook Time:
30 mins
Serving Size:
4 to 5 servings
As featured in the:
Jul. 27, 2021 Coupon Book
Chef’s Note: This recipe is measured out for half the stated amount of cooked rice noodles. If you want to cook all rice noodles, double the meat and vegetables, but I recommend cooking in two batches to make handling easier!
Ingredients
¾ cup UCook Ka’u Orange Sauce
6 tbsp. fish sauce
¾ tsp. orange zest
1 ½ tbsp. lime juice (fresh squeezed)
8 oz. rice noodles (softened in warm water until pliable)
2 qt. water
3 tbsp. vegetable oil or any light, high temperature cooking oil
¾ cup ground pork (seasoned)
1 tsp. garlic (minced)
2 shiitake mushrooms (julienned in fine strips)
1 ½ cup mustard greens (julienned, blanch in 3 cups boiling water & 2 tsp. salt)
⅓ cup tofu (small dice)
¾ cup bean sprouts
½ cup carrots (julienned)
2 to 3 tbsp. fresh mint (julienned fine)
Instructions
Start by preparing the stir-fry noodle sauce—combine the Ka‘u Orange Sauce, fish sauce, orange zest and lime juice. Mix well and set aside.
Cook softened rice noodle in 2 quarts of boiling water for 30 seconds. Strain noodles and rinse with cold water; split the amount in half & set aside.
Heat oil in medium sized teflon pan until lightly smoking. Add ground pork and garlic & sauté for 1 minute. Add shiitake and continue sautéing for 30 seconds. Then add the blanched mustard greens, tofu, bean sprouts, carrots and ½ cup of stir-fry noodle sauce to the pan. Heat through and mix well. Add mint & mix well. Remove from heat and serve.
Extra sauce mixture may be added to flavor noodles as desired or used for the other half of the noodles.
Recipe By:
Prep + Cook Time:
30 mins
Serving Size:
4 to 5 servings
As featured in…
Jul. 27, 2021 Coupon Book
