Wednesday, June 12, 2013

Peanutbutter Hoisin Pork Noodle Bowls

Oh you guys!  You gotta try these noodle bowls, so seriously good!  It kind of reminded of me of a deconstructed salad roll!  The spicy peanut butter dipping sauce being reflected in the marinade and sauce for the pork, the noodles replacing the traditional wrap, and my favourite part - all the crunchy vegetables, and refreshing hit of fresh basil and cilantro!  

It's another one of my build it your way recipes, as we are the house of many picky eaters, each who are picky in their own unique way!  The only downside to this recipe, was there was not nearly enough leftovers, and I want another helping right now!  *sobs*  Next time I'm doubling it, for sure!

Peanut Butter Hoisin Pork Noodle Bowls
Recipe adapted from: Pinch of Yum

1/3 cup Bragg's, soy sauce, or Tamari
1/4 cup water
3 1/2 Tablespoons sesame oil 
2 Tablespoons honey
1 Tablespoon fish sauce
3 Tablespoons vinegar ( I used season rice vinegar)
5 cloves finely minced garlic
1 piece fresh grated ginger (1-2 tablespoons)
1 minced hot pepper (jalapeno, chili pepper, etc. or 1 Tablespoon chili garlic sauce, or sriracha)
3 Tablespoons hoisin sauce
3 Tablespoons peanut butter

11/2 lbs. pork cut into thin strips 
rice noodles, cooked
grated carrots, chopped green onions, chopped peanuts, cilantro and/or fresh basil, bean sprouts, red peppers, etc.

Whisk all the sauce ingredients together (soy sauce, water, oil, honey, sugar, fish sauce, vinegar, garlic, ginger, peppers, hoisin, and peanut butter).   Marinate the pork in the sauce overnight or for at least a few hours. I prepared mine before work, so about 9 hours.
Heat oil in a nonstick skillet or wok over medium high heat, and in small batches (this keeps the wok hot) sear the pork until browned on each side, and then transfer to a paper towel to soak up excess oil.
My wok got a bit of a burned peanut butter layer, so once all the pork was cooked, a\I gave it a quick clean, and then added the remaining marinade to the wok and brought it to a boil.  Cook the marinade at a high temperature, keeping it at a boil for approximately 5 mins or so, stirring frequently to avoid burning.  The sauce should thicken, but you could add a teaspoon or so of cornstarch to help it along if need be.  Turn the heat to a medium low and add the pork back to the sauce and allow the pork to cook for about another 5-10 minutes, or as much time as is takes you to prepare your toppings!
Cook your rice noodles according to package directions. Keep a little bit of liquid with the noodles to make sure it they don't  stick together or dry out.
Top rice noodles with pork, carrots, bean sprouts, green onions, red peppers, peanuts, cilantro, basil, or if you need it even saucier add more hoisin sauce, sriracha, soy sauce, chili garlic, sweet chili sauce, sesame oil, etc.


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