Other garnish options: bean sprouts, shredded lettuce.
Preparation:
Bring a large pot of water to a boil. Add noodles; follow cooking directions on the label.
Combine soy, hoisin, brown sugar in a small bowl. Whisk together until sugar dissolves. Add water and cornstarch. Whisk until incorporated and smooth.
Preheat large saute pan to medium high heat. Add sesame and vegetable oil. Add the ground pork, cook for 2-3 minutes breaking into chunks. Add lemongrass, onion, garlic, red and black pepper. Continue cooking until pork is no longer pink. Approximately 8 minutes.
Add the sauce and continue cooking. Turn down the heat to medium. Remove once sauce begins to thicken and simmer.
To serve, divide noodles into 4 bowls. Top with pork mixture and add garnishes (cucumber, carrots, cilantro, Thai basil and mint).
Note: this dish can be served hot or cold. Also, consider rice, cauliflower rice, or veggie noodles as an alternative base.
Recipe created by Chef Jen, Hatfield’s Executive Chef
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