Rice noodle bowl with roasted pork and vegetables

Rice noodle bowl with roasted pork and vegetables

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Amy


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Difficulty

Easy 👌
30
min.
Preparation
10
min.
Baking
60
min.
Resting

Ingredients

Servings:-2+
200 g rice noodles
140 g pork
3 cloves garlic (divided)
shallot
1¼ tbsp fish sauce
1 tbsp soy sauce
½ tsp salt
1 tsp pepper
4½ tbsp sugar (divided)
Thai chili
2 tbsp lime juice (divided)
4 tbsp water (warm)
carrot
½ cucumber
10 g Thai basil
½ butterhead lettuce
10 g cilantro
scallions
vegetable oil for frying
Metric
Imperial

Utensils

  • frying pan
  • 3 bowls
  • oven
  • pot
  • cutting board
  • knife

Nutrition per serving

Cal
690
Protein
24g
Fat
5g
Carb
131g

Step 1/6

Slice pork approx. 2-3 mm/0.1 in thin. Peel and finely chop some garlic and shallots. Add fish sauce, soy sauce, salt, pepper, sugar, garlic and shallots to a bowl and mix well. Add sliced pork and let marinate for approx. 1 hr. For better results, let it marinate in the fridge overnight.
  • 140 pork
  • 2 cloves garlic
  • 1 shallot
  • 1 tbsp fish sauce
  • 1 tbsp soy sauce
  • ½ tsp salt
  • 1 tsp pepper
  • 1 tbsp sugar
  • bowl
  • cutting board
  • knife

Slice pork approx. 2-3 mm/0.1 in thin. Peel and finely chop some garlic and shallots. Add fish sauce, soy sauce, salt, pepper, sugar, garlic and shallots to a bowl and mix well. Add sliced pork and let marinate for approx. 1 hr. For better results, let it marinate in the fridge overnight.

Step 2/6

For the sauce, finely chop remaining garlic and Thai chili. Add some sugar, remaining fish sauce, half of the lime juice and warm water to a small bowl and mix well. Add more spices if desired.
  • 1 clove garlic
  • 1 Thai chili
  •  tbsp sugar
  • ¼ tbsp fish sauce
  • 1 tbsp lime juice
  • 4 tbsp water
  • bowl

For the sauce, finely chop remaining garlic and Thai chili. Add some sugar, remaining fish sauce, half of the lime juice and warm water to a small bowl and mix well. Add more spices if desired.

Step 3/6

Julienne the carrot and add to a bowl. Add remaining sugar and lime juice. Toss to coat and set aside.
  • 1 carrot
  • 1 tbsp sugar
  • 1 tbsp lime juice
  • bowl
  • cutting board
  • knife

Julienne the carrot and add to a bowl. Add remaining sugar and lime juice. Toss to coat and set aside.

Step 4/6

Preheat the oven to 175°C/ 350°F. Cook rice noodles according to package instructions. Bake the marinated pork for approx. 8 min., then broil for approx. 2 min. or until browned.
  • 200 rice noodles
  • oven
  • pot

Preheat the oven to 175°C/ 350°F. Cook rice noodles according to package instructions. Bake the marinated pork for approx. 8 min., then broil for approx. 2 min. or until browned.

Step 5/6

Drain the carrots and chop cucumber, Thai basil, lettuce, and cilantro and set aside. Chop scallions. Heat vegetable oil in a frying pan over medium-high heat and sauté scallions for approx. 2 min.
  • ½ cucumber
  • 10 Thai basil
  • ½ butterhead lettuce
  • 10 cilantro
  • 2 scallions
  • vegetable oil for frying
  • frying pan
  • cutting board
  • knife

Drain the carrots and chop cucumber, Thai basil, lettuce, and cilantro and set aside. Chop scallions. Heat vegetable oil in a frying pan over medium-high heat and sauté scallions for approx. 2 min.

Step 6/6

Add lettuce and rice noodles to a serving bowl. Top with other vegetables and baked pork. Add the sauce, serve, and enjoy!

Add lettuce and rice noodles to a serving bowl. Top with other vegetables and baked pork. Add the sauce, serve, and enjoy!