Quick Rice Noodles with Five-Spice Pork, Red Cabbage and Creamy Lime

Instructions

1. 1

   Place the rice noodles in a large bowl and cover them with very hot water, between 175°F and 195°F (80°C and 90°C), for 6 to 8 minutes, or until tender but still slightly firm. Drain, briefly rinse with warm water, and toss with 1 teaspoon sesame oil to prevent sticking.

2. 2

   Meanwhile, in a small bowl mix the Greek yogurt, zest of 1 lime, 2 tablespoons lime juice, 1 tablespoon water, a pinch of salt, and black pepper. Set aside the creamy lime sauce.

3. 3

   In another bowl, combine the pork with 1 tablespoon soy sauce, the honey, five-spice powder, half of the garlic, half of the ginger, and a pinch of black pepper. Mix well to coat the strips evenly.

4. 4

   Heat a large skillet or wok over medium-high heat. Once hot, add the neutral oil. Add the pork and stir-fry for 4 to 5 minutes, until well browned and cooked to a safe internal temperature of 145°F (63°C). Transfer to a plate.

5. 5

   In the same skillet, add the remaining 1 teaspoon sesame oil, the rest of the garlic, the rest of the ginger, and the red pepper flakes. Cook for 30 seconds until fragrant.

6. 6

   Add the red cabbage and carrot. Stir-fry for 2 to 3 minutes so they soften slightly while keeping some crunch. Add the remaining 1 tablespoon soy sauce, the water, and 1 more tablespoon lime juice.

7. 7

   Return the pork to the skillet along with the drained noodles. Toss for 1 to 2 minutes, separating the noodles with tongs so they absorb the sauce. Taste and adjust with salt and black pepper if needed.

8. 8

   Serve immediately with the creamy lime sauce spooned over the top or on the side. Finish with chopped chives and toasted sesame seeds.