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4 ounces thin brown rice noodles
1 cup sliced red onion
5 tablespoons fresh lime juice, divided
2 tablespoons fish sauce
2 teaspoons minced fresh garlic
3 tablespoons sugar, divided
1/2 teaspoon black pepper
1 pound pork tenderloin, trimmed and cut into 1-inch pieces
1/4 cup hot water
1/4 teaspoon crushed red pepper
5 ounces baby spinach (about 7 cups)
1 1/4 cups matchstick-cut carrots (4 ounces)
1/2 cup fresh cilantro leaves 2 tablespoons canola oil
Directions: 1. Bring a medium saucepan of water to a boil. Add noodles; cook 3 minutes. Drain; rinse under cold water. Drain. 2. Place onion in a bowl of ice water; let stand 10 minutes. Drain. Combine 2 tablespoons juice, 1 tablespoon fish sauce, garlic, 1 1/2 tablespoons sugar, and black pepper. Add pork; toss. 3. Combine remaining 1 1/2 tablespoons sugar and 1/4 cup hot water, stirring until sugar dissolves. Add remaining 3 tablespoons juice, remaining 1 tablespoon fish sauce, and crushed red pepper. Add noodles, onion, spinach, carrot, and cilantro; toss well. 4. Heat a wok or large skillet over high heat. Add oil; swirl. Add pork mixture; stir-fry minutes.
This dish will yield 4-6 servings.
Recipe courtesy of myrecipes.com.