recipe

Make these photo-worthy noodle bowls and impress your family and friends.

safety
  • Uses a knife
  • Uses the stovetop
difficulty
  • Advanced
time
  • 55 minutes
yield
  • Serves 4

Prepare Ingredients

2
Persian cucumbers
2 tablespoons
rice vinegar
2 quarts
water
8 ounces
rice vermicelli noodles
5 tablespoons
low-sodium soy sauce
2
garlic cloves, minced
½ teaspoon
ground ginger
2 tablespoons plus 1 tablespoon
toasted sesame oil, measured separately
12 ounces
ground pork
2
scallions, trimmed and sliced thin
¼ cup
fresh cilantro leaves (optional)

Gather Cooking Equipment

Cutting board
Chef's knife
2
bowls (1 medium, 1 large)
Wooden spoon
Large saucepan
Whisk
Colander
12-inch nonstick skillet
1-tablespoon measuring spoon
Tongs
4
serving bowls
1
 
2
Persian cucumbers

Place cucumbers on cutting board. Use chef’s knife to trim ends of cucumbers (discard ends). Cut cucumbers in half lengthwise. Lay pieces flat on cutting board and slice crosswise into half-moons, about ¼ inch thick.

Slicing cucumber into half moons

 
2
 
2 tablespoons
rice vinegar

In medium bowl, use wooden spoon to stir together sliced cucumbers and vinegar. Set aside.

 
3
 
2 quarts
water
8 ounces
rice vermicelli noodles

Add water to large saucepan. Bring to boil over high heat. Turn off heat. Carefully add noodles to hot water. Use wooden spoon to push noodles down until covered with water. Let noodles sit until tender, about 5 minutes.

 
4
 
5 tablespoons
low-sodium soy sauce
2
garlic cloves, minced
½ teaspoon
ground ginger
2 tablespoons
toasted sesame oil

While noodles soak, in large bowl, whisk together soy sauce, garlic, ginger, and 2 tablespoons oil.

 
5
 

Place colander in sink. Drain noodles in colander (ask an adult for help—saucepan will be heavy and water will be hot). Rinse noodles in colander under cold running water. Set noodles aside to drain.

 
6
 
1 tablespoon
toasted sesame oil
12 ounces
ground pork

In 12-inch nonstick skillet, heat remaining 1 tablespoon oil over medium heat for 1 minute (oil should be hot but not smoking). Carefully add pork and use wooden spoon to break pork into small pieces. Cook, stirring occasionally, until pork is no longer pink and is beginning to brown, 6 to 8 minutes.

Cooking Pork in Noodle Bowls

Use the wooden spoon to break the pork into small pieces.

Cook until the pork is no longer pink and is starting to brown.

 
7
 
2
scallions, trimmed and sliced thin

Measure out 2 tablespoons soy sauce mixture from large bowl and add to skillet with pork. Add scallions to skillet and use wooden spoon to stir to combine. Cook until scallions have softened, about 2 minutes. Turn off heat and slide skillet to cool burner.

 
8
 

Add drained noodles to large bowl with remaining soy sauce mixture. Use tongs to toss noodles until they are evenly coated with sauce. Use tongs to divide noodles among 4 serving bowls.

Use tongs to toss the noodles until they are evenly coated with the sauce.

 
9
 
¼ cup
fresh cilantro leaves (optional)

Top each bowl with pork, cucumbers, and cilantro (if using). Serve.