Rice Noodle Bowl with Pork and Scallions



Rice Noodle Bowl with Pork and Scallions

The sauce mixture not only adds flavor to the meat during cooking, but also doubles as a vinaigrette for the noodles.

Author Cook's Country - Apr/May 2017


  • 5 oz rice vermicelli
  • 5 Tbsp soy sauce
  • 3 Tbsp toasted sesame oil
  • 1 1/2 Tbsp grated fresh ginger
  • 3 cloves garlic minced
  • 1 English cucumber cut into 2-inch-long matchsticks
  • 2 Tbsp rice vinegar
  • 1 pd ground pork
  • 4 scallions cut into 1-inch pieces
  • 1/4 cup fresh cilantro leaves


  1. Bring 4 quarts water to boil in large pot.  Off heat, add noodles and let sit until tender, about 5 minutes.  Drain and rinse under cold water; set aside.  Whisk soy sauce, 2 tablespoons oil, ginger, and garlic together in large bowl. Combine cucumber and vinegar in second bowl.

  2. Heat remaining 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add pork and cook, breaking up meat with wooden spoon, until browned, about 7 minutes. Stir in scallions and 2 tablespoons soy sauce mixture and cook until scallions have softened, about 2 minutes.

  3. Add noodles to remaining soy sauce mixture and toss to combine. Divide noodles evenly among 4 bowls and top with pork, cucumber, and cilantro.

Recipe Notes

For best results, make sure to shake off all excess water from the noodles after rinsing them.

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