1 teaspoon cornstarch, stirred into 1 tablespoon water
Assembly
8 oz rice noodle (225 g), cooked
2 carrots, peeled into thin strips
2 persian cucumbers, cut into 3 in (7 cm) matchsticks 4 scallions, thinly sliced on a bias
½ cup fresh cilantro leaves (20 g)
½ cup roasted peanut (60 g), chopped
lime wedge
Nutrition Info
Calories 816
Fat 43g
Carbs 67g
Fiber 4g
Sugar 12g
Protein 41g
How to Make It
1. Step
In a small bowl, whisk together soy sauce, Frank’s Red Hot Original, brown sugar, chili oil, and rice vinegar until sugar dissolves. Set aside.
2. Step
In a skillet or wok, heat the vegetable oil over high heat. Add ginger and garlic and let sizzle for one minute. Add ground pork and quickly start stir-frying. Continually toss the pork until almost no pink remains in the meat. Pour in the sauce, bring to a simmer, and continue stirring the pork. Pour in the dissolved cornstarch. Stir until sauce thickens slightly, then remove from heat.
3. Step
Assembly: Pile rice noodles in each bowl. Spoon pork with sauce on top of noodles. Place carrots and cucumbers in small piles. Garnish with scallions, cilantro, and peanuts. Serve with lime wedges on the side.
