Rice Noodles With Seared Pork, Carrots and Herbs

If you slice the pork raw, you won't have the beautiful medium-rare, tender, rosy center and you'll give up the texture and flavor that comes from searing.

12 to 16 ounces of pork serves "4 to 6" - who? Children? This recipe would make exactly 2 servings for me, though I'd cut the noodle amount in half. Also, if the pork is boneless, why not freeze 15 minutes, then easily slice raw as thinly as you like, then cook it and be done. Half the time to cook, with no fussing with still hot slabs of meat.

I made this two days ago and I'll be making it again this week. I used a mixture of cilantro, mint and flat leaf parsley. I might add more carrots next time as they were wonderful with the noodles. Sauce is just right. Cold leftovers were a fantastic midnight snack.

are the shallots, garlic and chilli left raw and added back at the end?

I made this recipe soon after it was published and added thin strips of green and red bell peppers; also, neither of us loves huge qualities of cilantro, mint, etc., so I substituted watercress. It was really wonderful. I also added green onion. The recipe is easy (especially if you buy already prepared carrots!) and absolutely delicious.

The cooked noodles go into their bowl. The rest (pork, etc) goes on top. So yes, those sauce ingredients are left raw.

I agree this was delicious. Added a sprinkle of chopped peanuts at the end!

Great dish! Added baby bok choy, sugar snap peas, and a heaping tablespoon of minced ginger. Also doubled the sauce. The dish rated a 7-8 with the family, definitely a make again dish

Can substitute chicken for pork or tender cut of beef and it’s better if you can grill the meat outdoor.

Great recipe with end result that makes it easily a repeat. One thing - the 20 minutes time for preparation seemed off. Took my wife and me about an hour 20 minutes plus from start to table. Give 20 minutes for first time needs to reread steps, means still more time than estimated. But the result was with it. Yummy.

This was tasty but involved too much chopping (I do not have it in me to julienne in a Wednesday) and too many dishes (2 large bowls, large shallow dish, frying pan, pot) for a quick weeknight meal. I’m exhausted after all the cleanup.

@ SugarFree 12 to 16 ounces of meat serves four in our household. When you make meat one part of the overall meal, instead of the feature, a small amount is satisfying. We were skeptical once, now it’s how we roll.

Doing my best with limited ingredients and minimal grocery store runs these days. Subbed in soy sauce for fish sauce and topped off insufficient amount of lime juice with a bit of rice vinegar. Only had cilantro and served over Jasmine rice. Not the recipe but still tasted divine.

Agree about freezing the pork to make it easier to slice. Portion size? If you and another diner are just eating this, then 2 servings works, but if you subscribe to pack-of-cards size for meat consumption, then consider the pork a flavorant and provide another course or two! Dessert, anybody?

I made this tonight, but used a sirloin steak instead of pork. Partner loved it; teen girl had thirds (teen girl usually turns her nose up at home cooked dinners). I will add more vegetables next time and fewer noodles. It was a lot for three people. The maple syrup worked well! I was surprised and happy; we are always given maple syrup and aren't syrup people. What a great way to use it up!