Entries tagged with “rice noodles”.

I received a subscription to the New York Times cooking website for my birthday and I’m enjoying its many offerings, including this dish of rice noodles topped with spicy pork and herbs. Cook the noodles, drain and rinse, make the dressing and cook the pork, aromatics and vegetables. To serve, top the noodles with the dressing, pork vegetables, herbs, nuts and radishes. If you can’t find black vinegar, use balsamic instead. Instead of chile oil, I used canola and addes some hot pepper flakes.

Avoiding Additives and Preservatives

I use Marukan rice vinegar, a balsamic vinegar with no sulfites added and tamari instead of soy sauce.

Cook rice noodles, rinse in cold water and drain

Prepare herbs, nuts and radishes

Prepare dressing

Cook the ground pork

Rice Noodles with Spicy Pork and Herbs


1 pound (454 g) thin, round rice noodles

2 tablespoons (30 ml) rice vinegar

1 tablespoon (15 ml) soy sauce

1 tablespoon (15 ml) black vinegar

1 tablespoon (15 ml) chile oil

1 teaspoon (5 ml) sugar

1 tablespoon (15 ml) canola or other neutral oil

½ pound (227 g) ground pork

1 teaspoon (5 ml) salt

2 garlic cloves, sliced

1 1-inch (2.5 cm) piece ginger, chopped

2 scallions, light parts chopped, green parts reserved for garnish

1 tablespoon (15 ml) yacai (Sichuan preserved vegetables, optional)

Handful of herbs like mint, basil and cilantro leaves, washed

¼ cup (60 ml) salted, roasted peanuts, chopped

4 radishes, sliced (optional)


Bring a large pot of water to boil, and cook noodles according to instructions. Drain noodles while running under cold water, until they are cool to the touch. Set aside. Mix dressing by whisking rice vinegar, soy sauce, black vinegar, chile oil and sugar until sugar dissolves. Set aside.

Cook the pork topping: Heat oil in saucepan over medium heat, and add ground pork and salt. Pan-fry, breaking meat into small pieces with a wooden spoon, until no pink parts and no liquid remain in the pan, about 5 minutes. Add garlic, ginger and scallion whites, and stir occasionally until the raw smell has disappeared and the meat is starting to brown in places, about 5 minutes. Add the vegetables, if using, along with a tablespoon of water, and cook for 2 or 3 minutes more, or until mixture is darkened and thick. Set aside.

When you’re ready to serve, divide cool, drained noodles into four individual bowls, and top each with a tablespoon of vinegar dressing followed by a pile of ground pork, herbs, peanuts and radishes, to taste. Serve with any remaining garnish, and additional chile oil and chile-oil solids, on the side. Serves 4.

From the New York Times

We have been eating soup more often this winter, and this recipe from the cover of the January 2014 issue of Bon Appetit is a keeper. Ground pork is mixed with garlic, ginger and spices and then browned. Add broth, simmer a few minutes, and then add greens, scallions, soy sauce and fish sauce. The recipe calls for mustard greens; I used kale. Be sure to taste the soup before adding salt, as the soy sauce and fish sauce are quite salty.

Avoiding Additives and Preservatives

Check your spices to make sure they don’t contain colour or anti-caking agents. I use Imagine brand all-natural stock, tamari and a fish sauce with no MSG such as Cock brand.

Ground pork is mixed with spices

Cook the rice noodles until they are tender, but not too soft

Add kale

Simmer until the kale is tender

Spicy pork and kale soup


½ pound (250 g) ground pork

2 cloves garlic finely chopped

2 teaspoons (10 ml) finely grated peeled ginger

1 teaspoon (5 ml) Sichuan peppercorns, crushed

¾ teaspoon (3 ml) crushed red pepper flakes

½ teaspoon (2 ml) cumin seeds, coarsely chopped

1 tablespoon (15 ml) vegetable oil

Kosher salt and freshly ground black pepper

4 cups (1 L) low-sodium chicken broth

1 bunch mustard greens, torn, about 4 cups (1 L)

4 scallions, thinly sliced

2 tablespoons (30 ml) reduced-sodium soy sauce

1 teaspoon (5 ml) fish sauce (such as nam pla or nuoc nam)

8 oz. (250 g) wide rice noodles


Mix pork, garlic, ginger, Sichuan peppercorns, red pepper flakes, and cumin in a medium bowl. Heat oil in a large pot over medium heat. Add pork mixture; season with salt and pepper and cook, stirring and breaking up with a spoon, until browned and cooked through, 8–10 minutes.

Add broth and bring to a boil; reduce heat and simmer until flavors meld, 8–10 minutes. Add mustard greens, scallions, soy sauce, and fish sauce and cook, stirring occasionally, until greens are tender, 5–8 minutes; season with salt and black pepper.

Meanwhile, cook noodles according to package directions; drain.

Divide noodles among bowls and ladle soup over. Serves 4.

From the January 2014 issue of Bon Appetit