Name: Spicy Vietnamese Pork Noodle Bowl with Carrot, Cucumber & Radish
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 medium carrots; 1 ½ English cucumbers; 6 cloves garlic; 3 (2 ½ cm) pieces ginger root; 1 small bunch green onions (scallions); 1 ½ limes; 6 pork chops, boneless; 1 ½ bunches radish; 1 ½ red chili peppers; brown sugar; fish sauce; flat rice (pad thai) noodles; rice vinegar; soy sauce; toasted sesame oil

Spicy Vietnamese Pork Noodle Bowl with Carrot, Cucumber & RadishSpicy Vietnamese Pork Noodle Bowl with Carrot, Cucumber & Radish — a 40-minute dinner recipe with 15 ingredients, serving 6.Ingredients

3 medium carrots

1 ½ English cucumbers

6 cloves garlic

3 (2 ½ cm) pieces ginger root

1 small bunch green onions (scallions)

1 ½ limes

6 pork chops, boneless

1 ½ bunches radish

1 ½ red chili peppers

brown sugar

fish sauce

flat rice (pad thai) noodles

rice vinegar

soy sauce

toasted sesame oil

Instructions

Fill a large pot about halfway with hot water (from the tap); cover and bring to a boil over high heat.

Meanwhile, wash and dry the fresh produce.

Peel and mince garlic and ginger; transfer to a small bowl.

Quarter chili peppers lengthwise; seed and remove ribs with a spoon. Mince and add to the bowl with the garlic and ginger. (Be careful, with chilies, do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.)

Juice limes into the bowl with the garlic and ginger. Add vinegar, fish sauce, soy sauce, and sugar; whisk to combine the dressing.

Once the water in the pot is boiling, remove from heat and add rice noodles. Soak for 10 minutes, or according to package directions, then drain in a colander and rinse under cold water.

Meanwhile, pat pork chops dry with paper towels. Place in a baking dish and pour ⅓ of the dressing over the chops; turn to coat.

Preheat a large skillet over medium-high heat.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add pork chops and cook until golden brown and cooked through, 3-4 minutes per side. Discard marinade.

Meanwhile, trim and halve cucumbers lengthwise, then slice crosswise into half-moons. Transfer to a large plate.

Peel and coarsely grate carrots; transfer to the plate with the cucumber.

Trim and thinly slice radishes; add to the plate.

Trim green onions and cut crosswise into ¼-inch pieces; add to the plate.

Thinly slice pork chops against the grain.

To serve, divide noodles, pork, and veggies between bowls. Drizzle with remaining dressing and enjoy!

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