Honey garlic pork with crispy noodles

Recipe & Food Styling Marisa Curatolo, Photography Cory Aronec

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Like Chinese take-out only fresh, real and home-made better. When you invest in good-quality Asian ingredients, it’s a game-changer.

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Ingredients

1 (3-ounce) package rice vermicelli, separated into small bundles

Canola oil, for frying, plus more to stir fry

1 pound pork tenderloin, thinly sliced

1 red pepper, thinly sliced

5 cloves garlic, sliced

¼ cup fish sauce

2 tablespoons garlic bean paste

¼ cup fresh lime juice

1 tablespoon ketchup

1 tablespoon soy sauce

1 tablespoon water

1 tablespoon sugar

¼ cup honey

1 dried red chili, finely chopped

3 green onions, sliced

Fresh cilantro leaves, to garnish

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Preparation

In small skillet, heat 1-inch oil to just before smoking. Flash fry noodle bundles, about 10 seconds each. Drain on paper towels. Set aside to cool.

In a wok, heat 1/4 cup oil to high heat. Add pork and cook until browned; add red pepper and cook 2 minutes. Remove and transfer mixture to a bowl; set aside. To same wok, add garlic, fish sauce, bean paste, lime juice, ketchup, soy sauce, water, sugar, honey and chili. Cook over medium heat, stirring until mixture thickens, 4 to 5 minutes. Add cooked pork and peppers and cook until heated through. Divide noodles onto 6 plates. Top with pork mixture; garnish with green onions and cilantro leaves. Serves 4.