Rice Noodle Bowl with Pork and Scallions

By lorik

For best results, make sure to shake off all excess water from the noodles after rinsing them.

Ingredients

• 8 ounces rice vermicelli
• 5 tablespoons soy sauce
• 3 tablespoons toasted sesame oil
• 1 1/2 tablespoons grated fresh ginger
• 3 garlic cloves, minced
• 1 English cucumber, cut into 2-inch-long matchsticks
• 2 tablespoons rice vinegar
• 1 pound ground pork
• 4 scallions, cut into 1-inch pieces
• 1/4 cup fresh cilantro leaves

Details

Servings 4
Adapted from cookscoungtry.com

Preparation

Step 1

1. Bring 4 quarts water to boil in large pot. Off heat, add noodles and let sit until tender, about 5 minutes. Drain and rinse under cold water; set aside. Whisk soy sauce, 2 tablespoons oil, ginger, and garlic together in large bowl. Combine cucumber and vinegar in second bowl.

2. Heat remaining 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add pork and cook, breaking up meat with wooden spoon, until browned, about 7 minutes. Stir in scallions and 2 tablespoons soy sauce mixture and cook until scallions have softened, about 2 minutes.

3. Add noodles to remaining soy sauce mixture and toss to combine. Divide noodles evenly among 4 bowls and top with pork, cucumber, and cilantro.