Rice Noodles with Seared Pork and Crunchy Cabbage

Instructions

1. 1

   Prepare the vegetables and sauce

   Slice the cabbage into thin strips, cut the carrot into thin matchsticks, and slice the spring onions into rounds. Finely chop the garlic and ginger. In a bowl, mix the soy sauce, rice vinegar, honey, sesame oil, and chili flakes.

   
2. 2

   Soften the noodles

   Pour 1500 ml of boiling water over the noodles and let them stand according to the package instructions, usually for 5 to 7 minutes. Once tender, drain them and briefly rinse with lukewarm water to keep them from sticking together.

   
3. 3

   Brown the pork

   Heat the neutral oil in a large pan or wok over medium-high heat. Add the pork and break it into small pieces with a wooden spoon. Cook for 4 to 5 minutes, until the liquid has evaporated and the meat is browned in several places.

   
4. 4

   Quickly stir-fry the vegetables

   Add the garlic, ginger, and carrot to the pork. Stir for 1 minute, then add the cabbage and most of the spring onions. Cook for another 2 minutes, until the cabbage has wilted slightly but remains crunchy in the middle.

   
5. 5

   Combine with the noodles and serve

   Add the drained noodles to the pan and pour in the prepared sauce. Toss for 1 to 2 minutes, until the noodles are heated through and evenly coated in the sauce. Divide between two bowls and sprinkle with the sesame seeds and the remaining spring onions.