Asian Ginger Pork Noodles
It doesn’t happen often here in Vancouver, but during the summertime, we do have the odd rainy day ☔. As David and I love barbecuing during this time of year, when it rains, we don’t use the grill as our patio is not covered.
A few years ago, I found a delicious alternative that, even when it’s hot outside 🥵, allows us to keep the house cool. Besides using our indoor grill as an option, I came up with an amazing recipe that is quick to make. It’s my Asian Ginger Pork Noodles!
This bowl is loaded with yumminess! With a vibrant flavor profile, this recipe requires very little cooking time, delivering a satisfying meal to enjoy during the hot summer months. It has fresh ingredients 🥒 along with cold noodles and an incredible meat mixture… a dish that pleases everyone!
The first step is to take care of the noodles…
As you know, vermicelli noodles are extremely thin and delicate. Most of the time, they don’t need to be boiled in a pot, especially when using them for salads 🥗 or, like today’s recipe, in bowls. Although the directions on the package say to boil, I learned from a few Asian friends that it’s not the way to do it.
Often when boiled in a pot, they’ll turn mushy or sticky. Placing them in a large bowl and soaking them in hot water 💦 for 3 minutes gives you perfect results. You can pour on boiling water from the kettle or use the tap. A plate can be placed over to trap the heat, but I don’t think it’s necessary.
After a few minutes, use a fork or chopstick 🥢 to separate the noodles by gently moving them around. Next, drain and rinse them under cold water, which is very important to do. Not only does it wash away any leftover starch and stop them from cooking further, but it also prevents them from sticking together.
The noodles are left in the colander to cool while we look after the pork 🐖, which is the main component of this recipe. The meat is cooked with other ingredients, the sauce is poured over, and the mixture simmers until it thickens, about 3 minutes. It’s set aside to cool to room temperature…
Once, a follower asked me why 🤔 most of the time sesame oil is added near the end. The particular flavor of this oil is delicate, and if added too soon, it will lose its lovely, nutty aroma and more likely turn bitter. Adding it later during cooking preserves its fragrance. Often, this oil acts as a rich finishing touch.
As I mentioned above, making these Asian Ginger Pork Noodles can be quick. If you plan everything and your mise en place is ready, you can enjoy it within 30 minutes ⏰. Here’s how I do it when making this recipe…
While the vermicelli noodles sit in the boiling water for 3 minutes, I make the sauce. Then I return to my noodles, and when they’re all separated, drained, and rinsed, I leave them there while I cook 👩🍳 the meat. When it’s done and set aside to cool, I julienne my veggies… 27 minutes, voilà!
My choice of veggies is carrots 🥕, cucumbers, and green onions, but you can customize them to your liking. It’s also a great recipe to use up whatever leftover vegetables you have in your crisper. The other ingredient that I like to use is dry roasted peanuts, but feel free to use your favorites.
This flavorful Asian Ginger Pork Noodles recipe is a fabulous dish to serve during the summer! It’s quick and easy to make, plus a delightful meal everyone will love! With fresh ingredients and a tasty meat mixture over cold noodles, this is a bowl 🍜 loaded with deliciousness!
Bon Appétit! 🍽
Check out these other delicious pork recipes… 😀
– Easy Egg Rolls in a Bowl
– Coffee Cocoa Pork Tenderloin
– Smoked Oyster & Bacon Pizza
– Instant Pot Pork Carnitas
– Singapore Noodles
– Polynesian Pork Ribs
– Italian Meatball Sub
– Glazed Pork Meatloaf
– Spicy Sausage Penne all’Arrabbiata
– Pork Chops with Spicy Peach Sauce
and for even more Asian recipes 🥡, click on this link… Recipe Category • Asian Cuisine
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Asian Ginger Pork Noodles
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Ingredients
BOWL
- 8 oz. vermicelli noodles
- ½ tbsp. canola oil tips & tricks
- 1 lb. lean ground pork
- freshly ground mixed peppercorns, to taste
- 2 tbsp. ginger, minced
- 4 large cloves garlic, pressed
- 1 tbsp. sesame oil
- 1 large carrot, peeled and julienned tips & tricks
- 1 large English cucumber, washed and julienned
- 1 cup dry roasted peanuts, roughly chopped
- 2 to 3 large green onions, sliced
- 2 tbsp. fresh chopped cilantro, for garnish tips & tricks
SAUCE
- ¼ cup oyster sauce
- 2 tbsp. brown sugar
- 2 tbsp. hoisin sauce
- 2 tbsp. low-sodium soy sauce, or more to taste
- ½ tbsp. sambal oelek
- cornstarch slurry (½ tbsp. cornstarch mixed with ¼ cup cold water)
Directions
- In a large bowl, add noodles and pour over boiling water from the kettle until they’re fully covered; let them sit for 3 minutes.
- Using a fork or chopstick, gently move the noodles around to separate them.
- Drain them in a colander and rinse thoroughly with cold water, tossing with your hands; set aside.
- In a medium bowl, add oyster sauce, brown sugar, hoisin sauce, soy sauce, and sambal oelek; whisk well.
- Add cornstarch slurry and whisk until blended; set aside.
- In a small skillet over medium-high heat, add oil. When sizzling, add pork and break the meat into small pieces; season with freshly ground black pepper. Cook until no longer pink.
- Halfway through cooking, add ginger and garlic. Continue cooking until the meat is done.
- Stir in sesame oil before pouring in the sauce. Cook until it thickens, stirring constantly.
- Remove from the heat and allow the meat mixture to get to room temperature.
Don't forget to rate and comment on this recipe!
It looks amazing! This is the type of recipe I love, quick, easy and delicious! Thanks chef!
Ça a l’air délicieux et sain. Merci pour le partage.
That looks lovely!
I love the idea. I’m going to try this recipe.