Fresh Rice Noodles with Meat and Greens

These noodles are served with a mild chile-and-vinegar condiment that brings out the full flavor of the dish, as does the fresh white pepper that is sprinkled on top before serving.

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  • Servings: 2

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  • 1 pound fresh rice noodles
  • 2 tablespoons vegetable oil
  • 3 tablespoons soy sauce
  • 2 tablespoons minced garlic (6 cloves)
  • 1/2 pound boneless pork or chicken, trimmed of all fat and thinly sliced across the grain
  • 3/4 pound Chinese kale, bok choy or broccoli, cut into 1-inch pieces (4 cups)
  • 1 tablespoon fish sauce
  • 1 tablespoon sugar
  • 1 1/2 cups chicken stock or canned broth
  • I tablespoon cornstarch dissolved in 1/4 cup cold water
  • 1 teaspoon freshly ground white pepper
  • Vinegar-Chile Sauce, for serving

How to make this recipe

  1. If your fresh rice noodles come in uncut folded sheets, slice them into 3/4-inch ribbons. Place the noodles in a colander and rinse under hot water for about 1 minute, then shake to drain and to help separate the strands.

  2. Set a wok over high heat. When it is very hot, add 1 tablespoon of the oil and swirl to coat the wok. Add the noodles and stir-fry for about 1 minute, tossing constantly to separate the strands. Add 1 tablespoon of the soy sauce and stir-fry for 30 seconds. Turn the noodles out on a platter.

  3. Rinse out the wok and wipe it dry. Return it to high heat, add the remaining 1 tablespoon oil and swirl to coat the wok. Toss in the garlic and stir-fry until golden, about 30 seconds. Add the meat and stir-fry until it turns white, about 2 minutes. Add the greens and stir-fry until softened, 3 to 4 minutes. Add the remaining 2 tablespoons soy sauce, the fish sauce and mix well. Pour in the chicken stock and bring to a vigorous boil. Cook for 3 minutes. Add the dissolved cornstarch and cook, stirring, until the sauce thickens, about 2 minutes. Remove from the heat and pour over the noodles. Sprinkle the white pepper on top and serve in deep bowls. Pass the Vinegar-Chile Sauce separately.

Suggested Pairing

The soy flavor and mild tart taste in this dish would be nicely complemented by a simple, fruity white with a hint of spice. A California Gewürztraminer would be just right.

Contributed By Published May 1993

498004 recipes/fresh-rice-noodles-with-meat-and-greens 2013-12-06T23:26:51+00:00 Jeffrey Alford, Naomi Duguid fall|winter|stir-frying|asian|southeast-asian|thai|pasta-and-noodles|2|fast|weeknight-dinner may-1993,Jeffrey Alford and Naomi Duguid,fresh rice noodles,noodles with meat and greens,noodles with pork and chinese kale,noodles with chile and vinegar recipes,fresh-rice-noodles-with-meat-and-greens 498004

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