Bao Bun Noodle Bowls

  • 2 c. leftover pork - choose something tender, I used some of this
  • 1 T. cooking fat - I chose bacon fat
  • 1 tsp. spicy seasoning blend - I used a blend containing cumin, red pepper flakes, cayenne, garlic, nutmeg, cinnamon, and turmeric
  • 6 oz. rice vermicelli or linguine noodles - cooked
  • 2 T. hoisin sauce
  • ½ cucumber - sliced thin
  • 1 carrot - shredded
  • ½ c. chopped or julienned radish
  • 2 T. chopped green onions
  • 2 T. chopped peanuts

Cook your leftover pork in the cooking fat of your choice until it is crispy. I shredded my pork. If you prefer, you can chop it into small pieces; you want a lot of surface area to crisp up. Season as desired as you cook it, but favor some heat.

Meanwhile, divide the bowl ingredients into 2-3 large bowls, layering the noodles (toss them with the hoisin sauce), cucumber, carrot, and radish.

Top each bowl with equal amounts of the crispy pork and garnish with chopped green onions and peanuts.

  • Yields: 2-3 servings
  • Preparation Time: 20 minutes

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