Ginger Pork Noodle Bowl with Vegetables

Ginger Pork Noodle Bowl with Vegetables

YIELD: Makes 4 servings


1/3 cup - soy sauce

1/4 cup - seasoned rice wine vinegar

3 T - honey

2 T - vegetable oil

2 small - red chilis, thinly sliced

2 T - fresh ginger, peeled and minced

2 cloves - garlic, minced

1 lb. - ground pork

8 oz. - udon noodles, cooked according to package directions

1 - red bell pepper, cored and thinly sliced

1 cup - shredded carrots

1/2 - English cucumber, cut into matchsticks

4 - scallions, trimmed and thinly sliced

1/2 cup - toasted cashews

1/2 cup - chopped cilantro

1 - lime, cut into 8 wedges


In a small bowl whisk together the soy sauce, rice wine vinegar and honey, set aside.

Heat the oil over medium-high heat, add the chilis, ginger and garlic, cook for 1 min. Now add the pork and cook until it begins to brown, breaking up the pork as it cooks into small crumbles. Next, add 1/2 of the soy sauce mixture and reduce the heat to medium-low, stir occasionally until most of the sauce is absorbed. Turn off the heat and cover to keep warm.

Divide the cooked noodles between 4 bowls, top with spicy pork mixture. Next divide the red pepper, carrots and cucumbers between each bowl in little groupings, top with the scallions, cashews and cilantro. Serve with lime wedges and the remaining honey soy sauce.


Buckwheat or whole wheat noodles would also be great with this dish.