By: Chef Yia Vang
An economical and easy recipe from guest chef Yia Vang of Union Kitchen–perfect for warm days and picnics. Yia remembers his mom making this as a way to use up leftovers or whatever vegetables were in season–be creative! Serves 4.
For the Chicken/Pork
- 1 lb ground chicken or pork
- 2 cloves of garlic, chopped
- 1 teaspoon ginger, chopped
- 1 teaspoon sambal or sriracha
- 1 teaspoon Korean chili flakes (optional)
- 1 teaspoon sesame oil
- 1 teaspoon salt
- 1 teaspoon ground black pepper
For the Bowls
- 8 ounces dried vermicelli/rice noodles
- 1 cup mustard greens (or other Asian green like Chinese broccoli or baby bok choy), chopped and blanched
- 1/2 cup chopped carrots, charred on the grill
- 1/2 cup chopped onions, charred on the grill
- 1/2 cup shaved red cabbage
- 1/4 cup chopped cucumbers
- 1/4 cup chopped radishes
- 1/4 cup bean sprouts
- 2 teaspoons sliced scallion
- Mint, Thai basil and cilantro leaves
Prepare the meat by combining all ingredients in a large saute pan. Cook over medium high heat until browned and cooked through.
Next, bring a pot of water to boil and cook noodles for 6 – 7 minutes, or until soft, and then strain. Rinse with cold water.
Combine meat, cooked noodles and vegetables & herbs in a large mixing bowl to serve family style, or assemble into individual bowls: On the bottom of the bowl place the meat with the sauce and layer the noodles on top. Neatly top with veggies and herbs and enjoy cold.