CHINESE CABBAGE STIR-FRY WITH RICE NOODLES, PORK, AND CILANTRO

Chinese Cabbage Stir-Fry with Rice Noodles, Pork, and Cilantro image

Provided by Martha Stewart

Number Of Ingredients 13

4 ounces medium flat rice noodles
2 tablespoons vegetable oil
1/2 head Chinese cabbage (about 1 1/2 pounds), shredded (8 cups)
8 ounces ground pork
3 garlic cloves, minced
1 tablespoon finely grated peeled fresh ginger
4 scallions, white and pale-green parts separated, thinly sliced on the bias
2 tablespoons Asian fish sauce
2 teaspoons Asian chili sauce, such as Sriracha
1 to 2 tablespoons soy sauce
1/4 cup chopped fresh, cilantro
2 limes, halved
Cilantro sprigs and lime wedges, for garnish

Steps:

Bring a pot of water to a boil. Add noodles; stir, and remove pot from heat. Let stand until tender, about 8 minutes. Drain, and rinse with cold water.
Heat 1 tablespoon oil in a wok or Dutch oven over high heat. Add half the cabbage. Sear, pressing with a wooden spoon, until slightly wilted and golden, 1 to 2 minutes. Set aside. Repeat with remaining cabbage.
Reduce heat to medium-high. Add remaining tablespoon oil, the pork, garlic, ginger, and white parts of scallions. Cook, stirring constantly, until pork browns, about 1 minute. Stir in fish and chili sauces. Toss in rice noodles and seared cabbage. Add soy sauce to taste. Remove from heat, and add green parts of scallions and the cilantro. Squeeze limes over noodles. Garnish with cilantro, and serve with lime wedges. Serve immediately.

Nutrition Facts : Calories 164 g, Cholesterol 19 g, Fiber 2 g, Protein 8 g, SaturatedFat 2 g, Sodium 790 g