Rice noodle bowl with roasted pork and vegetables

Based on 5 ratings

Amy

Community Member

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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

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

Nutrition per serving

Cal
690
Protein
24 g
Fat
5 g
Carb
131 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
    • 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
    • Thai chili
    • 1½ 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.
    • 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
    • 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!