Hoisin Pork Noodle Bowls – Slow cooked pork that has been shredded and tossed with stir-fried rice noodles and veggies in a hoisin-peanut sauce.
One of the best things about being food blogger is the ability to constantly give into my food cravings. Luckily, for me, most of the cravings are savory…my Coffee Lover’s Chocolate Mocha Cake notwithstanding. I keep trying to plan out my blog menus, develop a schedule, shop accordingly, most of the time I fail in this.
I’m a single mom, trying to start a second business (I’ll have more details on this soon-think food AND travel), keep this business going (yes, this website is my business, a business I love with all my heart, but still a business) and occasionally try to have a life–ya know, dinner with friends, a movie (haven’t caught one in the theater since Mockingjay, really, that long? Someone want to see a movie with me? Geez), and when hell freezes over, go on a date (it was an exceptionally warm winter here in Utah so…); therefore my planned day can unravel in mere moments…at times, if the little one walks in with a fever, the day is shot right then and there. All my best laid plans, all my good intentions can fly out the moment at any time. Making things on a whim, giving into my cravings often leads to some of my most favorite recipes.
This noodle bowl is one of those. I write recipes all the time. I have about 200 just sitting there, waving their little index card arms in air saying “me, me, me, pick me” every time I go to plan a menu. I wrote this recipe probably 4 months ago. It sat, waited, and now that my craving struck, it got plucked from the file folder.
Whatever is written on my index card is not set in stone. My index card recipes are more like guidelines. Some just list ingredients. Some have proportions. Some might even had full directions. We all know I can’t follow a recipe from someone else, so there is NO reason to believe I will follow my own recipe. This particular one had about 6 more ingredients that got cut for one reason or another (maybe they will be another post another day), but this end result is fantastic. The sauce has your taste buds jumping for joy.
This cooks up really quick if you already have your pork cooked and shredded. Now if you want to make this and do not have shredded pork, slice thick boneless pork chops thinly into strips and stir fry the quickly in some high heat oil and about 1 tbsp of sesame oil, once the meat is cooked, follow the rest of the directions. Hope you enjoy this as much as I did, all my taste testers were pleased too, even the almost 5 year old.
- 2 lb cooked pork roast; shredded (about 4 cooked cups)
- 1/4 cup water (use pork broth if available)
- 1/4 cup soy sauce/tamari
- 3 tbsp sesame oil; divided 2/1
- 3 tbsp honey
- 1/2 tsp fish sauce
- 3 tbsp rice vinegar
- Juice of 1 lime
- 1 tbsp garlic chili sauce +/- to taste, more if you like heat
- 1/4 cup hoisin (use gluten free hoisin to keep this dish GF)
- 1/2 cup peanut butter
- 3 tbsp cilantro; chopped; divided 2/1
- 1-2.75 oz bag coleslaw mix
- 6 green onions; white and green parts divided
- 1/4 cup peanuts; broken into pieces
- High heat cooking oil (I use safflower)
- 1-7 oz pkg brown rice noodles; softened according to package directions
- Whisk all the sauce ingredients together in a bowl (only 2 tbsp of both sesame oil and cilantro, reserving the remaining 1 tbsp.)
- Heat a wok with a bit of high heat cooking oil on high.
- Add the pork and allow it to brown up and slightly crisp on some ends, add the remaining tbsp of sesame oil.
- Add the white parts of the green onions, cook 1 minute
- Add the softened rice noodles, mix well.
- Add the sauce and allow to saturate the meat and simmer up and slightly reduce, 2-3 minutes.
- Once the sauce has reduced, add the cabbage and the majority of the green onions-green parts, reserving few as garnish.
- Once well mix, remove from heat, add in the majority of the peanuts, reserving a few as garnish.
- Serve and garnish with remaining cilantro, green onions, and peanuts.