Recipe by Sue Lau
A little gem I spotted in Cooking Light. Corrected typo 10-03-04. Thanks Sugarpea!
Top Review by nursekristi
I really enjoy making this recipe. I would recommend cutting the rice noodles as they are hard to stir and mix other ingredients into. I also add much more vegetables than what it calls for. Very filling.
- 1 (6 ounce) boneless pork chops, thinly sliced (about 1/2-inch thick)
- 1⁄2 cup thinly sliced yellow onion
- 1⁄4 teaspoon fresh ground black pepper
- 4 ounces uncoooked rice noodles
- 2 teaspoons vegetable oil
- 3 tablespoons low sodium soy sauce
- 1 cup thinly sliced green cabbage
- 1⁄4 teaspoon paprika (or cayenne if you desire)
- 1 hard-boiled egg, thinly sliced
- 2 tablespoons chopped green onions
Directions See How It's Made
- Heat a large skillet over medium heat and use either cooking spray or a small amount of oil; add the onions and pork and saute 5 minutes, or until browned, stirring often; remove pork from pan and set aside.
- Soak rice noodles in warm water for 5 minutes then drain.
- Heat pan over medium high heat; add noodles to pan and saute 2 minutes; stir in soy sauce, and cook 2 minutes more, tossing to coat.
- Add cabbage and paprika (or cayenne) and cook 1 minute; then place pork back in pan and cook for 4 minutes more, stirring frequently.
- Garnish with egg slices and chopped green onion before serving.