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Prep Time:40 minsTotal Time:40 minsServings:4Yield:8 cupsJump to Nutrition Facts
Prep Time:40 minsTotal Time:40 minsServings:4Yield:8 cups
Prep Time:40 mins
Prep Time:
40 mins
Total Time:40 mins
Total Time:
Servings:4
Servings:
4
Yield:8 cups
Yield:
8 cups
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients4teaspoonshoney1tablespoonfish sauce1tablespoonchili-garlic sauce2tablespoonsolive oil1poundthin boneless pork chops, trimmed and cut into 1/4-inch strips6scallions, sliced, white and green parts separated1 ½tablespoonsminced fresh garlic1 ½tablespoonsminced fresh ginger¼teaspoonground pepper½(8 ounce) packagevermicelli rice noodles1smallEnglish cucumber, thinly sliced (about 2 cups)1 ½cupsfresh bean sprouts1cupjulienned or shredded carrot¼cupchopped fresh mint¼cupchopped fresh cilantro, plus more for garnish2tablespoonslime juice, plus wedges for serving
Cook Mode(Keep screen awake)
Ingredients
4teaspoonshoney
1tablespoonfish sauce
1tablespoonchili-garlic sauce
2tablespoonsolive oil
1poundthin boneless pork chops, trimmed and cut into 1/4-inch strips
6scallions, sliced, white and green parts separated
1 ½tablespoonsminced fresh garlic
1 ½tablespoonsminced fresh ginger
¼teaspoonground pepper
½(8 ounce) packagevermicelli rice noodles
1smallEnglish cucumber, thinly sliced (about 2 cups)
1 ½cupsfresh bean sprouts
1cupjulienned or shredded carrot
¼cupchopped fresh mint
¼cupchopped fresh cilantro, plus more for garnish
2tablespoonslime juice, plus wedges for serving
DirectionsCombine honey, fish sauce, and chili-garlic sauce in a small bowl.Heat oil in a large nonstick skillet or wok over medium heat. Add pork, scallion whites, garlic, ginger, and pepper; cook, stirring occasionally, until the pork is no longer pink, about 3 minutes.Add the honey mixture, stirring and scraping up any browned bits from the bottom of the pan. Reduce heat to medium-low; continue cooking until the pork is just cooked through, about 2 minutes more. Remove from heat.Cook rice noodles according to package directions. Reserve 1 cup of the cooking water, then drain the noodles.Add the noodles to the pork. Add cucumber, bean sprouts, carrots, mint, cilantro, lime juice, and scallion greens; toss to coat. Stir in the reserved cooking water, 1/4 cup at a time, until the mixture is saucy and loose.Divide the pork and noodle mixture among 4 bowls and garnish with cilantro, if desired. Serve with lime wedges.Originally appeared: Diabetic Living Magazine, Summer 2019
Directions
Combine honey, fish sauce, and chili-garlic sauce in a small bowl.Heat oil in a large nonstick skillet or wok over medium heat. Add pork, scallion whites, garlic, ginger, and pepper; cook, stirring occasionally, until the pork is no longer pink, about 3 minutes.Add the honey mixture, stirring and scraping up any browned bits from the bottom of the pan. Reduce heat to medium-low; continue cooking until the pork is just cooked through, about 2 minutes more. Remove from heat.Cook rice noodles according to package directions. Reserve 1 cup of the cooking water, then drain the noodles.Add the noodles to the pork. Add cucumber, bean sprouts, carrots, mint, cilantro, lime juice, and scallion greens; toss to coat. Stir in the reserved cooking water, 1/4 cup at a time, until the mixture is saucy and loose.Divide the pork and noodle mixture among 4 bowls and garnish with cilantro, if desired. Serve with lime wedges.
Combine honey, fish sauce, and chili-garlic sauce in a small bowl.
Heat oil in a large nonstick skillet or wok over medium heat. Add pork, scallion whites, garlic, ginger, and pepper; cook, stirring occasionally, until the pork is no longer pink, about 3 minutes.
Add the honey mixture, stirring and scraping up any browned bits from the bottom of the pan. Reduce heat to medium-low; continue cooking until the pork is just cooked through, about 2 minutes more. Remove from heat.
Cook rice noodles according to package directions. Reserve 1 cup of the cooking water, then drain the noodles.
Add the noodles to the pork. Add cucumber, bean sprouts, carrots, mint, cilantro, lime juice, and scallion greens; toss to coat. Stir in the reserved cooking water, 1/4 cup at a time, until the mixture is saucy and loose.
Divide the pork and noodle mixture among 4 bowls and garnish with cilantro, if desired. Serve with lime wedges.
Originally appeared: Diabetic Living Magazine, Summer 2019
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Nutrition Facts(per serving)375Calories13gFat38gCarbs25gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
