Time: 35 min.
Complexity: easily
Servings: 4

Rice noodles with pork and pickled vegetables - a detailed recipe.

Ingredients:

• 2 medium carrots, each halved lengthwise and thinly sliced
• 3 medium cucumbers, each halved lengthwise and thinly sliced
• 1/2 jalapeño pepper, seeded and thinly sliced
• 1/3 tbsp. rice vinegar
• 1 tbsp fish sauce
• Coarse salt and freshly ground pepper
• 120 g of thin rice noodles
• 600-700 g (4 pieces) of semi-finished "Pork escalope", trim off excess fat
• 3 tablespoons of vegetable oil
• 1 tbsp soy sauce, plus more for frying the meat
• 2 cups thinly sliced romaine lettuce
• 1.5 cups fresh cilantro leaves, basilica and/or mint

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

carrot, cucumbers, jalapeno pepper, rice vinegar, fish sauce, rice noodles, pork escalope, pork, soy sauce, romaine lettuce, cilantro, basil, mint

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Preparation:

Step 1
• Marinate vegetables: Place the carrots, cucumbers, and jalapeño peppers in a bowl. Heat the rice vinegar and fish sauce in a saucepan on the stovetop or in the microwave, then pour the mixture over the vegetables. Add a pinch of salt and pepper, and let the vegetables marinate, stirring occasionally, while the noodles and pork cook.
Step 2
• Pour water into a saucepan, set it over high heat, and bring to a boil. Remove the saucepan from the heat, add the noodles, and let them sit for 8 minutes. Drain the noodles in a sieve and rinse under cold water, then cut them with scissors.
Step 3
• Lightly pound the pork and season with salt and pepper. Heat 1 tablespoon of vegetable oil in a frying pan. Add the pork and fry for 3-4 minutes on each side. Drizzle the meat with soy sauce, turn over, and cook for 30 seconds. Drizzle with soy sauce again, turn over, and continue cooking for another 30 seconds. Transfer the pork to a cutting board and let it rest for 5 minutes, then slice thinly.
Step 4
• Divide the noodles among bowls. Drain the vegetable marinade into a separate bowl. Add 1 tablespoon of soy sauce and the remaining 2 tablespoons of vegetable oil, stir, and pour over the noodles. Top with the pork, marinated vegetables, romaine lettuce, and herbs.

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