I created this recipe out of sheer desperation. I had purchased all the ingredients for Bun Cha and was preparing it but could not get past the smell of the fish sauce. I realized most Asian dishes have the fish sauce and there was no way I was opening that bottle again so... I took what I had and created this light, crisp, mild pork dish. My husband says it would have been better with a little chilie sauce so if you like spicy you might try it. Happy eating!
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- 1 tablespoon butter
- 1 medium shallot, minced
- 1 large garlic clove, minced
- 2 inches gingerroot, peeled & minced (more or less to taste)
- 1 medium bell pepper, julienned
- 1 medium carrot, sliced very thin on an angle
- 1 lb boneless pork loin, minced
- 1 (14 ounce) can fat-free low-sodium chicken broth
- 8 ounces water
- 1 chicken bouillon cube
- 6 -8 large fresh basil leaves, julienned
- chopped fresh mint, as garnish
- sliced green onion, as garnish
- 16 ounces rice noodles, boiled
- 1Melt butter in a wok or large frying pan. Sauté shallot, garlic and ginger for about 2 minutes.
- 2Add carrots and bell pepper and continue to sauté another 2 minutes.
- 3Add minced pork and cook until no longer pink.
- 4Add chicken broth, water and bouillon cube. Bring to a boil and simmer about 8 - 10 minutes
- 5Add basil and let sit until just wilted.
- 6Place rice noodles in a warmed bowl and spoon pork mixture and broth over noodles. Garnish with fresh mint and green onion according to taste.
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Nutritional Facts for Ginger Pork and Rice Noodles
Serving Size: 1 (292 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 465.1
- Calories from Fat 111
- Total Fat 12.4 g
- Saturated Fat 4.7 g
- Cholesterol 52.8 mg
- Sodium 380.4 mg
- Total Carbohydrate 66.3 g
- Dietary Fiber 1.8 g
- Sugars 1.1 g
- Protein 19.3 g
The following items or measurements are not included: