Ingredients
¼cupsoy sauce
½tbspFrank’s Red Hot Original Sauce
2tbspbrown sugar
1tbspchili oil
2tbsprice vinegar
1tbspvegetable oil
2tbspginger,minced
4clovesgarlic,minced
1lbground pork
1tspcornstarch,stirred into 1 tbsp water
8ozrice noodle,cooked
2carrots,peeled into thin strips
2persian cucumbers,cut into 3-inch matchsticks
4scallions,thinly sliced on a bias
½cupfresh cilantro leaves
½cuproasted peanut,chopped
lime wedge
Preparation
In a small bowl, whisk together soy sauce, Frank’s Red Hot Original, brown sugar, chili oil, and rice vinegar until sugar dissolves. Set aside.
In a skillet or wok, heat the vegetable oil over high heat. Add ginger and garlic and let sizzle for 1 minute. Add ground pork and quickly start stir-frying. Continually toss the pork until almost no pink remains in the meat.
Pour in the sauce, bring to a simmer, and continue stirring the pork. Pour in the dissolved cornstarch. Stir until sauce thickens slightly, then remove from heat.
Pile rice noodles in each bowl. Spoon pork with sauce on top of noodles. Place carrots and cucumbers in small piles. Garnish with scallions, cilantro, and peanuts.
Serve with lime wedges on the side and enjoy!
