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Ginger Pork and Rice Noodles

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“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!”
READY IN:
25mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

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.

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