Serves 6
30 min
Hoisin Pork with Rice Noodles
Recipe GLPR91efaf34c3f3a6
Tender strips of marinated pork stir-fried until golden and served over soft rice noodles with a savory-sweet hoisin sauce. Topped with fresh vegetables, cilantro, and crushed peanuts for a complete meal with bright, balanced flavors.
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Ingredients
1½ lbs. pork strips
3 tablespoons hoisin sauce
3 tablespoons sesame oil
½ tablespoon canola oil
2 tablespoons honey
1 tablespoon sugar
1 dash fish sauce
3 tablespoons vinegar
1 tablespoon fresh lime juice
5 cloves garlic, finely minced
1-2 tablespoons fresh ginger, grated
1 hot pepper, minced
3 tablespoons peanut butter
¼ cup water
9 oz. rice noodles
1 cup grated carrots
½ cup chopped scallions
½ cup chopped roasted peanuts
½ cup fresh cilantro, chopped
Directions
In a bowl, whisk together hoisin sauce, sesame oil, canola oil, honey, sugar, fish sauce, vinegar, lime juice, garlic, ginger, hot pepper, peanut butter, and water until well combined. For a smoother sauce, you may puree the mixture in a food processor.
Place the pork strips in a container and pour the marinade over them, ensuring all pieces are coated. Cover and refrigerate for at least 4 hours, preferably overnight (about 12-15 hours) for best flavor development.
Cook the rice noodles according to package directions. Drain, reserving about ¼ cup of the cooking liquid. Toss the noodles gently with the reserved liquid to keep them moist.
Heat a large nonstick skillet or wok over medium-high heat. Remove the pork from the marinade, allowing excess liquid to drip off, and discard the remaining marinade. Working in batches if needed to avoid crowding, cook the pork strips until browned on the outside and cooked through, about 8-10 minutes. The internal temperature should reach 145°F.
Divide the cooked rice noodles among serving bowls. Top each portion with the cooked pork and arrange the grated carrots, chopped scallions, peanuts, and cilantro on top. Serve immediately, allowing diners to mix toppings to their preference.
