Photo by Judith Hausman
Make an effort on the herbs since their leafy freshness will make for a spring-ier dish, but if you don’t have rice noodles, use spaghetti instead. And no habanero? Another chile will do. My pork was from a local farm and quite lean, and while ground turkey will work if you prefer it, turkey might require a tablespoon of oil for the browning.
- 1 pound ground pork
- 2 inch knob of ginger, peeled and minced
- 1 small onion, 1 large shallot or 3 scallions, chopped
- 2 to 3 cloves garlic, chopped
- about a cup of cabbage, thinly sliced
- about 2 cups soft greens (see suggestions above), torn or chopped
- 8 ounce rice noodles, medium width
- 1 1/2 tablespoons + 1/4 cup soy sauce
- 2 tablespoons rice wine vinegar
- 1 hot chile (habanero or Thai), seeded and thinly sliced
- 2 tablespoons black sesame seeds (optional)
- cilantro or basil
- sesame oil, to taste
Meanwhile cook the rice noodles in boiling water, 6 to 8 minutes until soft.
Add about a tablespoon of peanut or canola oil to the same pan, and sauté the onions, ginger, garlic and chile for about a minute. Add the greens, and cook them until just wilted. Put the pork back in the pan and warm through.
Then, toss the drained noodles, the pork and greens mixture, the sesame seeds, herbs and sesame oil with the remaining 1/4 cup of soy sauce and 1 1/2 tablespoons of rice wine vinegar. Serve immediately.