Spicy Pork Stir Fry with Rice Noodles
Spicy Pork Stir Fry with Rice Noodles
This fantastic stir fry calls for a trip to your favorite Asian market or big supermarket. The bok choy adds color and the thai chilies bring some heat! Easy to adjust to your spice level, this dish is quick, easy and pretty enough for company.
Ingredients
- 8 ounces wide rice noodles such as pad thai noodles
- 4 bunches baby bok choy or baby spinach
- 1.5 whole sweet peppers red, orange and/or yellow
- 3 cloves garlic chopped
- 1-2 small red Thai chiles
- 1 large lime
- 1/2 bunch fresh cilantro
- 1/4 cup gluten free soy sauce divided
- 1/4 cup unseasoned rice vinegar divided
- 2 tablespoons vegetable oil I like grapeseed oil
- 1 pound lean pork tenderloin or loin chops
- 1 tablespoon fresh ginger chopped or zested frozen
- 1 bunch scallions chopped
Instructions
- Pick up a bag of rice noodles. I love these fresh noodles I buy from a local Asian market. If you can't find them, dry noodles work fine too
- If using fresh rice noodles, place them in a large bowl with really hot tap water and let soak, changing the water a couple of times for 20 minutes or so. If using dry noodles, make it boiling water
- Grab some beautiful baby bok choy. I find it at my local Asian market and love the gorgeous green leaves and beautiful white stalks
- Chop the tough ends off the bok choy, roughly chop the leaves and stalks and rinse like crazy. It tends to carry dirt, so be sure to swish it around until it's really clean. Let it drain while you make the rest of the dish
- Slice the peppers - I love to use red, yellow and orange, but whatever you have on hand will work well
- Pick out a couple of these beautiful Thai chiles - I find them at the Asian market. I spread the leftover chiles on newspaper and let them dry for a week or so. Store in a glass container and soak in hot water to reconstitute when needed for a recipe
- Chop the Thai chiles - these babies are HOT, so start small and add as you go
- Slice the pork into 1/2" pieces and sprinkle with salt and pepper
- Heat 1/2 the oil in a large sauté pan and add the pork
- Brown the pork until it's just cooked - about 5 minutes. Add 1/2 of the soy sauce and 1/2 of the rice vinegar
- Remove the pork and sauce from the pan and add the other half of the oil and the peppers
- Sauté until the peppers begin to soften - about 3 minutes, and add the garlic and Thai chiles
- Add the remainder of the soy sauce and rice vinegar to the pan, scrape up all the good bits
- Add the baby bok choy (or spinach), scallions and ginger and sauté until they soften - 2-3 minutes
- Add the pork back to the pan and heat for a couple of minutes
- Drain and add the softened rice noodles to the pan
- Give it all a stir and sauté on low until it's heated through
- Squeeze half the lime into the dish
- Serve with a wedge of lime and sprinkle of cilantro and dig in!
So, Maggie, what’s your favorite Asian market these days? Have you been to the Ha Tien in the old Suburban Ave. Byerly’s?
Hi Steve-I haven’t tried that one. I’ve been going to Dragonstar a lot lately. I’m not loving Shuang Hur as much since the remodel.
How about you?
Hmm — I didn’t see the notification that you replied, so I’m sorry for responding late. 🙂
Dragon Star is almost always my go-to as well. Ha Tien in Frogtown probably is #2 if I’m not up for cruising the vastness that is Dragon Star. Ha Tien’s Suburban store has been a slow remodel and I think the prices are better on University.
I’ve been in Shuang Hur a couple of times since the remodel and just find it so hard to … find things. Lots of items that are not marked for variety or price, no good idea where to look (I think last time I was there one aisle was marked “Powders” — not very helpful?)
Hope you guys had a great Thanksgiving!
Maggie, one of the things I love about your recipes is that they are so adaptable — or is that forgiving?
I made this last week. Since bell peppers are not friends of mine and I could not find baby bok choy at the Store Of The Week, I substituted green beans instead. Wax beans would have added more color, but they didn’t have those either. 🙂 Also used a serrano pepper instead of Thai peppers.
It still came out very tasty and we enjoyed that night’s leftovers a couple more times through the week. Thanks again for another winner!
Thanks, Steve! I love all your ideas with the recipes too. So fun to adjust them to what’s in the fridge and the foods we like most!