- 8 oz. thin rice noodles
- 2 cups leftover pulled pork - I like this recipe, but you can use another or get pulled pork from the market, deli, or your favorite restaurant
- 1 cup Quick Asian Pickled Vegetables
- 1 cup thinly sliced cucumber
- ½ cup thinly sliced green onions
- ¼ cup packed cilantro, chopped
- 1-2 jalapeno peppers, sliced
- ½ c. mayonnaise
- ¼ c. Thai sweet chili sauce
- 1-2 tsp. sriracha sauce, according to spice preference
- 2 tsp. honey
Place the rice noodles in a large bowl and pour boiling water over them until fully covered. Allow the noodles to steep, covered, for 5-10 minutes or until fully softened but still elastic. Rinse well with cold water and return to the bowl; set aside.
Using a large nonstick sauté pan, crisp the pork until warmed through and having the texture you prefer. Add seasonings, tamari, or other condiments as desired to flavor the pork if needed.
Assemble the bowls by placing noodles in each of four individual serving bowls and adding crisped pork over the top. Add the pickled Asian vegetables, cucumbers, onions, cilantro, and peppers - using the quantities desired and arranging to suit your tastes.
Whisk the mayonnaise, Thai sweet chili sauce, sriracha sauce, and honey together in a small bowl until well combined and homogeneous. Either drizzle using a spoon or place the sauce in a squeeze bottle and store any unused sauce in the refrigerator and serve over ALL THE THINGS!
Drizzle the sauce generously over the top of the bowls and serve immediately. Enjoy!
- Yields: 4 servings
- Preparation Time: 20 minutes