What are the main ingredients in Vietnamese Pork Stir-fry?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel

What is the nutritional information of Vietnamese Pork Stir-fry?

Calories: 679, Carbs: 53 grams, Fat: grams, Protein: 36.6 grams, Sugar: 8 grams, Salt: 1298 grams

How do I prepare Vietnamese Pork Stir-fry?

OODLES OF NOODLES: Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give them a stir, cover with a plate, and set aside to soak for 6-8 minutes until cooked and glassy. Drain on completion and toss through some oil to prevent sticking. TOASTY NUTS: Place the peanuts in a nonstick pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan and roughly chop. PERKY PORK: Pat the pork dry with some paper towel and cut into 1cm thick strips. Return the pan to a medium-high heat with a drizzle of oil. When hot, add the pork and fry for 1-3 minutes until golden, shifting occasionally. Add the spring onion whites and the grated garlic and fry for 1-2 minutes until fragrant, shifting constantly. Add the sweet & sour sauce and 100ml of warm water. Simmer for 3-4 minutes, until slightly reduced. Mix in ½ the chopped mint, ½ the chopped coriander, and seasoning. Drain the pickling liquid from the cucumber. PICKLE THE CUCUMBER: Boil the kettle. In a bowl, add the rice wine vinegar and 2 tbsp of a sweetener of choice. Mix until the sweetener has fully dissolved. Add the diced cucumber and the chilli flakes (to taste). Toss until fully coated and set aside to pickle. PLATE THE GOODS!: Plate up the vermicelli noodles and smother in the saucy sweet & sour pork. Scatter over the pickled cucumber. Garnish with the toasted peanuts, spring onion greens, and the remaining mint, coriander, and chilli flakes (to taste). Tuck in!

What should be prepared from my kitchen to make Vietnamese Pork Stir-fry?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel

Vietnamese Pork Stir-fry

Saucy, sweet and sour pork neck strips on a bed of vermicelli noodles, with spicy pickled cucumber, toasted peanuts, fresh coriander and mint.

Vietnamese Pork Stir-fry

with vermicelli noodles & pickled cucumber

Hands on Time: 10 - 25 minutes

Overall Time: 30 - 50 minutes

Download the Recipe for 2

Ingredients:

Cucumber
Dried Chilli Flakes
Fresh Coriander
Fresh Mint
Garlic Clove
Garlic Cloves
Peanuts
Pork Neck Steak
Rice Vermicelli Noodles
Rice Wine Vinegar
Spring Onion
Spring Onions
Sweet & Sour Sauce

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Paper Towel

Serves 1

PICKLE THE CUCUMBER
Boil the kettle. In a bowl, add the rice wine vinegar and 1 tbsp of a sweetener of choice. Mix until the sweetener has fully dissolved. Add the diced cucumber and the chilli flakes (to taste). Toss until fully coated and set aside to pickle.
OODLES OF NOODLES
Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give them a stir, cover with a plate, and set aside to soak for 6-8 minutes until cooked and glassy. Drain on completion and toss through some oil to prevent sticking.
TOASTY NUTS
Place the peanuts in a nonstick pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan and roughly chop.
PERKY PORK
Pat the pork dry with some paper towel and cut into 1cm thick strips. Return the pan to a medium-high heat with a drizzle of oil. When hot, add the pork and fry for 1-3 minutes until golden, shifting occasionally. Add the spring onion whites and the grated garlic and fry for 1-2 minutes until fragrant, shifting constantly. Add the sweet & sour sauce and 50ml of warm water. Simmer for 3-4 minutes, until slightly reduced. Mix in ½ the chopped mint, ½ the chopped coriander, and seasoning. Drain the pickling liquid from the cucumber.
PLATE THE GOODS!
Plate up the vermicelli noodles and smother in the saucy sweet & sour pork. Scatter over the pickled cucumber. Garnish with the toasted peanuts, spring onion greens, and the remaining mint, coriander, and chilli flakes (to taste). Tuck in!

Rice Wine Vinegar - 30ml
Cucumber - 50g
Dried Chilli Flakes - 2,5ml
Rice Vermicelli Noodles - 50g
Peanuts - 10g
Pork Neck Steak - 160g
Spring Onion - 1
Garlic Clove - 1
Sweet & Sour Sauce - 20ml
Fresh Mint - 4g
Fresh Coriander - 4g

Download the Recipe

Serves 2

PICKLE THE CUCUMBER
Boil the kettle. In a bowl, add the rice wine vinegar and 2 tbsp of a sweetener of choice. Mix until the sweetener has fully dissolved. Add the diced cucumber and the chilli flakes (to taste). Toss until fully coated and set aside to pickle.
OODLES OF NOODLES
Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give them a stir, cover with a plate, and set aside to soak for 6-8 minutes until cooked and glassy. Drain on completion and toss through some oil to prevent sticking.
TOASTY NUTS
Place the peanuts in a nonstick pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan and roughly chop.
PERKY PORK
Pat the pork dry with some paper towel and cut into 1cm thick strips. Return the pan to a medium-high heat with a drizzle of oil. When hot, add the pork and fry for 1-3 minutes until golden, shifting occasionally. Add the spring onion whites and the grated garlic and fry for 1-2 minutes until fragrant, shifting constantly. Add the sweet & sour sauce and 100ml of warm water. Simmer for 3-4 minutes, until slightly reduced. Mix in ½ the chopped mint, ½ the chopped coriander, and seasoning. Drain the pickling liquid from the cucumber.
PLATE THE GOODS!
Plate up the vermicelli noodles and smother in the saucy sweet & sour pork. Scatter over the pickled cucumber. Garnish with the toasted peanuts, spring onion greens, and the remaining mint, coriander, and chilli flakes (to taste). Tuck in!

Rice Wine Vinegar - 60ml
Cucumber - 100g
Dried Chilli Flakes - 5ml
Rice Vermicelli Noodles - 100g
Peanuts - 20g
Pork Neck Steak - 320g
Spring Onions - 2
Garlic Clove - 1
Sweet & Sour Sauce - 40ml
Fresh Mint - 8g
Fresh Coriander - 8g

Download the Recipe

Serves 3

PICKLE THE CUCUMBER
Boil the kettle. In a bowl, add the rice wine vinegar and 3 tbsp of a sweetener of choice. Mix until the sweetener has fully dissolved. Add the diced cucumber and the chilli flakes (to taste). Toss until fully coated and set aside to pickle.
OODLES OF NOODLES
Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give them a stir, cover with a plate, and set aside to soak for 6-8 minutes until cooked and glassy. Drain on completion and toss through some oil to prevent sticking.
TOASTY NUTS
Place the peanuts in a nonstick pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan and roughly chop.
PERKY PORK
Pat the pork dry with some paper towel and cut into 1cm thick strips. Return the pan to a medium-high heat with a drizzle of oil. When hot, add the pork and fry for 1-3 minutes until golden, shifting occasionally. You may have to do this step in batches. Add the spring onion whites and the grated garlic and fry for 1-2 minutes until fragrant, shifting constantly. Add the sweet & sour sauce and 150ml of warm water. Simmer for 4-5 minutes, until slightly reduced. Mix in ½ the chopped mint, ½ the chopped coriander, and seasoning. Drain the pickling liquid from the cucumber.
PLATE THE GOODS!
Plate up the vermicelli noodles and smother in the saucy sweet & sour pork. Scatter over the pickled cucumber. Garnish with the toasted peanuts, spring onion greens, and the remaining mint, coriander, and chilli flakes (to taste). Tuck in!

Rice Wine Vinegar - 90ml
Cucumber - 150g
Dried Chilli Flakes - 7,5ml
Rice Vermicelli Noodles - 150g
Peanuts - 30g
Pork Neck Steak - 480g
Spring Onions - 3
Garlic Cloves - 2
Sweet & Sour Sauce - 60ml
Fresh Mint - 12g
Fresh Coriander - 12g

Download the Recipe

Serves 4

PICKLE THE CUCUMBER
Boil the kettle. In a bowl, add the rice wine vinegar and 4 tbsp of a sweetener of choice. Mix until the sweetener has fully dissolved. Add the diced cucumber and the chilli flakes (to taste). Toss until fully coated and set aside to pickle.
OODLES OF NOODLES
Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give them a stir, cover with a plate, and set aside to soak for 6-8 minutes until cooked and glassy. Drain on completion and toss through some oil to prevent sticking.
TOASTY NUTS
Place the peanuts in a nonstick pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan and roughly chop.
PERKY PORK
Pat the pork dry with some paper towel and cut into 1cm thick strips. Return the pan to a medium-high heat with a drizzle of oil. When hot, add the pork and fry for 1-3 minutes until golden, shifting occasionally. You may have to do this step in batches. Add the spring onion whites and the grated garlic and fry for 1-2 minutes until fragrant, shifting constantly. Add the sweet & sour sauce and 200ml of warm water. Simmer for 4-5 minutes, until slightly reduced. Mix in ½ the chopped mint, ½ the chopped coriander, and seasoning. Drain the pickling liquid from the cucumber.
PLATE THE GOODS!
Plate up the vermicelli noodles and smother in the saucy sweet & sour pork. Scatter over the pickled cucumber. Garnish with the toasted peanuts, spring onion greens, and the remaining mint, coriander, and chilli flakes (to taste). Tuck in!