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!
Equipment
- 8x8 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 – 8x8 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!