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That’s-a Spicy…Noodle

August 8, 2011

Fast, easy, and flavorful – if that’s how you like your food, then today’s recipe, courtesy of Woman’s Day Magazine, is for you. The noodles absorb the pungent sauce, which is balanced by the fresh veggies and mint. We used pork as the recipe calls for, but you can certainly use beef, chicken, shrimp, tofu, or omit the protein altogether and serve it as a side dish. The serrano pepper adds some good heat, but a little hot chili sauce will go a long way for those of us who really like spicy food. The tomatoes add great acidity and a touch of sweetness; it’s a full-bodied dish. Enjoy!

Spicy Thai Noodles with Pork and Mint

(serves 4)

16 oz. rice noodles

¼ cup fish sauce

¼ cup rice vinegar

3 tbsp. sugar

2 ½ tbsp. vegetable or peanut oil

1 ½ tbsp. light soy sauce

8-10 oz. pork tenderloin, thinly sliced crosswise, slices cut in half

1 ½ tbsp. minced garlic

1 ½ tbsp. grated ginger

1 tbsp. minced serrano chiles

¾ cup halved grape tomatoes

¾ cup shredded carrots

¾ cup sliced scallions

¾ cup slivered fresh mint

Soak noodles in warm water to cover 20 minutes until pliable. Drain. Meanwhile in a small bowl mix fish sauce, vinegar, sugar, 1 1⁄2 tbsp oil, the soy sauce and 1⁄3 cup water. Heat 1 tsp. oil in a large nonstick skillet over high heat. Add pork; stir-fry 2 minutes until lightly browned and cooked through. Remove to a plate with a slotted spoon. Heat remaining oil in skillet. Add garlic, ginger and chiles; stir-fry 30 seconds until fragrant. Add fish sauce mixture and noodles. Cook, stirring, 2 minutes or until noodles soften and wilt. Remove from heat; add pork, tomatoes, carrots, scallions and mint. Toss to mix. Eat!

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