Rice Noodles With Seared Pork, Carrots and Herbs
Updated May 25, 2021
- Total Time
- 20 minutes
- Rating
- Comments
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Ingredients
- ⅓cup fish sauce
- ¼cup dark, pure maple syrup
- 2tablespoons grapeseed or other neutral oil
- Black pepper
- 2large shallots, thinly sliced (¾ cup)
- 1long red finger chile, thinly sliced (⅓ cup)
- 3small garlic cloves, minced (1 tablespoon)
- 4thin (½-inch) boneless pork chops (¾ to 1 pound total)
- ⅓cup fresh lime juice (from about 3 limes), plus lime wedges for serving
- 3carrots, peeled and julienned (2 cups)
- Kosher salt
- 8 to 9ounces thin rice vermicelli noodles
- 2packed cups torn fresh herbs, such as cilantro, basil and dill (2½ ounces), plus more for garnish
Nutritional analysis per serving (6 servings)
460 calories; 15 grams fat; 4 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 4 grams polyunsaturated fat; 52 grams carbohydrates; 3 grams dietary fiber; 13 grams sugars; 29 grams protein; 1419 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Whisk the fish sauce, syrup, 1 tablespoon oil, and ½ teaspoon pepper in a large bowl. Stir in the shallots, chile and garlic. Transfer 2 tablespoons liquid to a large shallow dish and add the pork. Turn to evenly coat and let stand until ready to cook.
- Step 2
Stir the lime juice into the sauce in the bowl. Add the carrots and toss until evenly coated. Let stand.
- Step 3
Bring a large saucepan of water to a boil. Meanwhile, heat a large skillet over medium-high heat. Season the pork with salt and pepper. Heat the remaining tablespoon oil in the skillet and swirl to coat the bottom. Add the pork and cook, turning once, until seared and just rosy in the center, 2 to 4 minutes per side. Transfer to a plate and let stand.
- Step 4
Put the noodles in the boiling water, stir well, and remove from the heat. Let stand until softened, 3 to 5 minutes. Drain very well, then transfer to the sauce in the bowl. Toss until evenly coated.
- Step 5
Cut the pork into thin slices and add to the noodles with any accumulated juices. Toss well. Toss in the herbs until well mixed. The mixture may look a bit soupy. As it sits and cools, the noodles will absorb the liquid. Serve hot, warm, at room temperature or cold, with more herbs and lime wedges.
- The noodles can be refrigerated in airtight containers for up to 3 days. You can toss in the herbs right before serving if you prefer a fresher bite.
Private Notes
Comments
If you slice the pork raw, you won't have the beautiful medium-rare, tender, rosy center and you'll give up the texture and flavor that comes from searing.
12 to 16 ounces of pork serves "4 to 6" - who? Children? This recipe would make exactly 2 servings for me, though I'd cut the noodle amount in half. Also, if the pork is boneless, why not freeze 15 minutes, then easily slice raw as thinly as you like, then cook it and be done. Half the time to cook, with no fussing with still hot slabs of meat.
I made this two days ago and I'll be making it again this week. I used a mixture of cilantro, mint and flat leaf parsley. I might add more carrots next time as they were wonderful with the noodles. Sauce is just right. Cold leftovers were a fantastic midnight snack.
Extra extra firm tofu is fantastic in place of the pork. I cut into very small cubes (3/4cm | 1/2in) and marinated like the pork. To make this vegan, one can use pineapple-based fish sauce found at international markets. Mint is lovely in the herb mixture. I used mint, cilantro, and a bit of parsley. I think good sesame oil in place of some of the neutral oil would elevate further but it's packed with flavor as-is. Noodles kept great in the fridge for a few days.
I think this is best served after two hours of marinating or more with plenty of herbs. More carrots and bell peppers for crunch. Roasted made it sing.
Added a handful of each, thinly sliced: green cabbage, cucumber, and scallions for more variety. And a tablespoon of chili garlic sauce to add a bit more flavor to the marinade/sauce.