Categories: Asian
Ingredients
- 4 oz. thin rice noodles
- 3 radishes, thinly sliced
- 2 medium carrots, grated
- 2 tbsp. sugar
- 3 tbsp. rice vinegar
- 1/2 tsp kosher salt
- 1/2 cup mayo
- 3 tbsp. Sriracha
- 1/3 cup hoisin
- 1/3 cup soy sauce
- 2 tbsp. fresh grated ginger
- 3 garlic cloves, grated
- 1 1/2 lbs. pork chops, cut into 1/2-inch pieces
- 3 tbsp. vegetable oil
- 2 heads butter lettuce
- 1/4 cup fresh cilantro, torn
Directions
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Bring a medium pot of water to a boil. Add the noodles and cook until barely tender, about 4 minutes. Drain the noodles and submerge in a bowl of cold water to cool.
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Combine the radishes and carrots with the sugar, 2 tbsp. rice vinegar, and the salt in a medium bowl, making sure the vegetables are coated with the vinegar. Cover and refrigerate for at least 30 minutes and up to 2 hours.
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Meanwhile, stir the mayo, 1 tbsp. Sriracha and 2 tsp water in a small bowl. Cover and refrigerate until ready to serve.
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Mix the hoisin, soy sauce, ginger, garlic and the remaining 2 tbsp. Sriracha and 1 tbsp. rice vinegar in a large bowl. Add the pork and toss to coat. Cover and refrigerate for at least 30 minutes or overnight.
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Heat 2 tbsp. vegetable oil in a large skillet over medium heat. Use a slotted spoon to remove the pork from the marinade and add it to the skillet. Cook, stirring, until cooked through, 4-5 minutes. Transfer to a bowl.
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Drain the noodles and toss with the remaining 1 tbsp. vegetable oil. Drain the carrot mixture. To assemble, put some noodles in each lettuce leaf and top with pork, carrot mixture, Sriracha, mayo and cilantro.