Rice noodle bowl with roasted pork and vegetables

Rice noodle bowl with roasted pork and vegetables

Based on 5 ratings
Amy

Amy

Community member

Difficulty

Easy 👌

Preparation

30 min

Baking

10 min

Resting

60 min

Ingredients

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

Utensils

bowl, cutting board, knife, oven, pot, frying pan

How-To Videos

how-to-chop-green-herbs

How to chop green herbs

how-to-prepare-garlic

How to prepare garlic

how-to-julienne

How to julienne

Nutrition per serving

Cal690
Fat5 g
Protein24 g
Carb131 g
  • 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 g 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 g 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 g Thai basil
    • ½ butterhead lettuce
    • 10 g 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!

  • Enjoy your meal!

    Rice noodle bowl with roasted pork and vegetables

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