Pork, Lemongrass, and Noodle Stir-Fry
Posted by amrolanar Admin on
Servings: 4 to 6
This slightly spicy Thai-inspired stir-fry makes a satisfying one-dish meal, but it’s also delicious paired with Shaved Cucumber Salad.
Ingredients
- 1/4 cup soy sauce
- 3 Tbs. minced lemongrass (from about 3 stalks)
- 3 Tbs. grated or minced fresh ginger
- 2 Tbs. finely chopped Fresno chile
- 3 large cloves garlic, minced
- 1 Tbs. fresh lime juice; more to taste
- 1 lb. ground pork
- 6 oz. vermicelli rice noodles
- 2 Tbs. vegetable oil
- 1 cup unsalted chicken stock
- 2 tsp. granulated sugar
- 5 oz. baby kale, tough stems removed (about 5 cups)
- 3 Tbs. coarsely chopped fresh mint
- 3 Tbs. coarsely chopped fresh cilantro
Preparation
- In a small bowl, combine the soy sauce, lemongrass, ginger, chile, garlic, and lime juice.
- In a medium bowl, combine the pork and half of the lemongrass mixture. Let sit for 10 minutes.
- Prepare the noodles according to package directions until tender. Drain, pat dry, transfer to a large bowl, and toss with 1 Tbs. of the oil.
- In a large skillet or wok, heat the remaining 1 Tbs. oil over high heat. Add the remaining lemongrass mixture and stir-fry until fragrant, about 30 seconds. Add the pork and stir-fry, breaking it into small pieces, until cooked through and browned in places, about 5 minutes. Add the chicken stock and sugar. Stir in the kale, and simmer until the kale wilts, 1 to 2 minutes. transfer to the noodle bowl, add the herbs, and toss. Season to taste with lime juice and serve.