Recipes from the Grapevine Cottage

Recipes --> Main Courses --> Rice Noodles with Pork and Cilantro

Rice Noodles with Pork and Cilantro

On a rainy Sunday we did away with our plans to take the convertible out for lunch, Linda got inspired and adapted a recipe she had seen in the New York Times Sunday Magazine (July 23rd). We created our own version of this dish....and it was a lot better than going out!

Serves 4


About 3/4 pounds thin or medium cut rice noodles
2 tablespoons rice vinegar
1 tablespoon soy sauce
1 tablespoon balsamic vinegar
1 tablespoon Thai garlic chili garlic sauce
1 teaspoon white sugar
1 tablespoon peanut oil
1 tablespoon fresh, chopped ginger root
2 teaspoons minced garlic
2 scallions, light parts chopped, green parts reserved for garnish
8 ounces sliced shitake mushrooms
1/2 pound ground pork
Kosher salt to taste
bunch of chopped cilantro
pile of salted, chopped or crushed roasted peanuts


Bring a large pot of salted water to boil and cook noodles according to instructions. Drain, and run cold water over them to cool, and drain. Set aside.

Whisk the next five ingredients together to make the noodle dressing and set aside.

Warm the peanut oil in large sauté pan. Sauté garlic, ginger and white part of onions until cooked lightly, and then add shitakes. Sauté until softened well, (about 3 minutes) and then add pork and sauté pork, breaking up into small pieces, until it is nicely browned. Add about a tablespoon of water to get up the brown bits.

Serve up some noodles in a bowl, and then pour one and one half tablespoons of dressing on noodles. Top with ground pork/shitake mixture. Garnish with chopped cilantro, green onion and peanuts.

A white Rhône, Riesling or Gewürztraminer would be a great foil for the light spiciness of the dish.