Spicy Pork Rice Noodles with Mini Peppers, Red Cabbage and Peanuts

This pork rice noodle stir-fry brings together tender wide rice noodles, browned ground pork, crisp-tender vegetables and a savory soy-stock sauce.

Mini bell peppers add sweetness, shredded red cabbage adds color and a finishing sprinkle of peanuts, scallion greens and lime keeps every bowl bright and lively.

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Ingredients

8 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

0.5 ounce Soy SauceView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded Red CabbageView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame OilView ingredient guideLike ingredientDislike ingredient

6 ounce Wide Rice NoodlesView ingredient guideLike ingredientDislike ingredient

6 ounce Mini Bell PeppersView ingredient guideLike ingredientDislike ingredient

1 unit Pork Ramen Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 ounce PeanutsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Thai Seasoning BlendView ingredient guideLike ingredientDislike ingredient

1 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Place the wide rice noodles in a large bowl and cover them with very hot tap water. Soak until al dente, 15 to 20 minutes, tossing occasionally so they do not clump. Drain and set aside.
2. Wash and dry the produce. Thinly slice the scallions, keeping the white and green parts separate. Slice the mini bell peppers into thin rounds, discarding the stems and seeds. Cut the lime into wedges.
3. Heat a drizzle of vegetable oil in a large pan over high heat. Add the ground pork and season with salt, pepper and as much Thai seasoning blend as you like. Cook, breaking the meat into smaller pieces, until browned and cooked through, 4 to 6 minutes. Transfer the pork out of the pan and set aside.
4. Add another large drizzle of vegetable oil to the same pan. Add the scallion whites, sliced mini bell peppers and shredded red cabbage. Season with salt and pepper. Cook, stirring, until the vegetables are softened and lightly browned, 3 to 5 minutes.
5. Pour in 1/2 cup water, the soy sauce and the pork ramen stock concentrate. Bring the mixture to a simmer.
6. Return the cooked pork to the pan, then add the drained rice noodles. Toss everything together until the noodles are coated and warmed through. Taste and season with additional salt and pepper if needed.
7. Divide the noodle stir-fry between plates. Drizzle with sesame oil, then top with scallion greens and peanuts. Serve with lime wedges for squeezing over the top.

Recipe Tips

FAQ

How do I keep the rice noodles from sticking together?

Soak them in very hot tap water until al dente and toss them occasionally during soaking. Drain them before adding them to the pan.

Can I control the spice level?

Yes. The Thai seasoning blend is spicy, so use as much or as little as you like when seasoning the pork.

When should I add the sesame oil?

Drizzle the sesame oil over the finished noodles after plating. This keeps its flavor and aroma fresh.

What vegetables are used in this stir-fry?

This recipe uses mini bell peppers, shredded red cabbage and scallions.

What goes on top before serving?

Finish the noodles with scallion greens, peanuts, sesame oil and lime wedges on the side.