BBQ Pulled Pork Rice Noodles

BBQ Pulled Pork Rice Noodles
Share the food curiosity!

With Asian rice noodles and succulent barbecue pulled pork, I think this dish qualifies as BBQ Asian fusion – like me! Ha! Sometimes barbecue should be enjoyed in a different format, so when there are pulled pork leftovers, this is my go-to.

Blues Hog Original and Tennessee Red Sauce adds the perfect balance of a tangy sweet kick to be absorbed by the rice noodles. I especially love cooking rice noodles, as they can be found in the Asian aisle of the grocery store and are super quick to prepare. As a result, this dish is perfect for lunch or weeknight meals!

BBQ Pulled Pork Rice Noodles

BBQ Pulled Pork Rice Noodles

When barbecue and asian flavors meet, its called delicious! I love the combination of pulled pork and rice noodles. You can also alter the recipe to include a variety of other vegetables, bell peppers, cabbage, kale, carrot slices, the variations are endless!
Cook Time 30 mins
Course Main Course
Cuisine Chinese

Equipment

  • 8×8 or loaf pan or high sided heat proof container
  • wok or large frying pan
  • tongs

Ingredients
  

  • 1 tablespoon of vegetable oil
  • 1 medium onion sliced thing strands
  • 2 cloves garlic minced
  • ½ cups brown mushrooms sliced thin
  • 1 package of rice noodles
  • 1 quart of boiling water
  • 1 package of baby spinach
  • ½ to 1 lb of BBQ pulled pork preferably large chunks
  • 2 tablespoons soy sauce
  • 1/3 cup Blues Hog Original Sauce
  • 2 tablespoons Blues Hog Tennessee Red Sauce

Instructions
 

  • In a wok or large frying pan on medium high heat, add vegetable oil and heat until shimmering.
  • Add onion and garlic to pan, cook until fragrant and beginning to soften.
  • Add brown mushroom slices and pulled pork to the frying pan of onions and garlic to reheat.

Soften Rice Noodles

  • Meanwhile, boil >1 quart of water.
  • Meanwhile, place rice noodles into a high sided, heat proof dish – 8×8 or loaf pans work well.
  • Pour the boiling water over rice noodles and allow to soak until softened, about 2 minutes.
  • Once softened, strain rice noodles.

Assembly

  • Add rice noodles to the frying pan of onions, garlic, mushrooms and pulled pork.
  • Add soy sauce, Blues Hog Original Sauce, Blues Hog Tennessee Red Sauce and salt to the pan. Using tongs, toss to combine.
  • Noodles should be softened and absorb sauce flavors. Add package of spinach and toss to combine. Don’t worry, spinach will cook down.
  • Serve and enjoy!
Keyword barbecue, bbq, Blues Hog, garlic, mushroom, onion, Pork, pulled pork, spinach
BBQ Pulled Pork Rice Noodles with Blues Hog Original and Blues Hog Tennessee Red Sauce



Leave a Reply