Pork Noodle Bowls

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Fragrant Pork Noodle Bowls are light enough for warm weather but substantial enough for dinner. Assemble the noodle bowls stove side, ladling the piping-hot broth into the bowls to coax the flavors of the individual ingredients into perfect harmony.

Serves 4


1 Tablespoon kosher salt
One 8-ouncepackage thin rice noodles
4 ounces sliced fresh mushrooms
2 teaspoons olive oil
8 ounces red cabbage , finely shredded
4 scallion,  sliced diagonally
1/4 cup loosely packed fresh cilantro leaves
6 cups chicken broth
1 Tablespoon grated fresh ginger
Lime wedges, for serving
Dried crushed red pepper, for garnish
Chopped dry-roasted peanuts,  for garnish


Bring 8 cups of salted water to a boil in a large pot.Remove from heat and submerge the noodles; let stand 20 minutes or until tender. Using a colander, drain the noodles. Divide noodles among 4 soup bowls.

Sauté mushrooms in hot oil in a medium skillet over medium-high heat  for 5 minutes or until tender. Spoon over noodles. Add pork to skillet, and cook, stirring occasionally, for 5 minutes or until hot; spoon over mushrooms. Divide cabbage and add the scallions and cilantro leaves  among the soup bowls.

Bring the broth and ginger to a boil in a 3-quart saucepan over medium heat. Remove from heat, and divide among bowls. Garnish with crushed red pepper and roasted peanuts.Serve with lime wedges and a dash of soy sauce, if desired.


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