Instructions
Follow the steps and taste along the way.
Soften the noodles
Place the rice noodles in a bowl and pour over 1.2 l of freshly boiled water. Leave them to soften for 7 minutes, then drain and let them drain thoroughly. They should be pliable but not overcooked.
Prepare the sauce and ingredients
In a bowl, mix the soy sauce, fish sauce, lime juice, brown sugar, chili flakes, and 30 ml of water. Cut the pork loin into thin strips. Halve the green beans, cut the bell pepper into thin strips, and slice the spring onions into rings; set the white and green parts aside separately. Finely chop the garlic and ginger.
Sear the pork
Heat a wok or large frying pan over high heat and add 10 ml of oil. Sear the meat in two batches, about 2 minutes per batch, until browned in places and seared on the outside. Transfer the cooked meat to a plate; do not wash the pan yet.
Cook the vegetables in the pan
Pour the remaining 10 ml of oil into the pan and add the green beans. Add 60 ml of water, cover, and cook for 3 minutes. Uncover, add the bell pepper and the white parts of the spring onions, and stir-fry for 2 minutes. Stir in the garlic and ginger and cook for another 30 seconds, until fragrant but not browned.
Finish the noodles and serve
Return the meat to the pan and add the drained noodles and prepared sauce. Toss over high heat for 2 to 3 minutes, until the noodles are heated through and evenly coated in sauce. The meat must be cooked through. Remove from the heat, stir in the green parts of the spring onions and the coarsely chopped cilantro, and serve immediately.
