Ginger Pork and Rice Noodles

Jeniblynn's Note:

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!

• Total Time: 25 mins
• Prep Time: 10 mins
• Cook Time: 15 mins

Ingredients:

Servings: 6

• 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

Directions:

1. Melt butter in a wok or large frying pan. Sauté shallot, garlic and ginger for about 2 minutes.
2. Add carrots and bell pepper and continue to sauté another 2 minutes.
3. Add minced pork and cook until no longer pink.
4. Add chicken broth, water and bouillon cube. Bring to a boil and simmer about 8 - 10 minutes
5. Add basil and let sit until just wilted.
6. Place rice noodles in a warmed bowl and spoon pork mixture and broth over noodles. Garnish with fresh mint and green onion according to taste.