Honey garlic pork with crispy noodles

Dinners
Written By ANNA Test Kitchen

Like Chinese take-out only fresh, real and home-made better. When you invest in good-quality Asian ingredients, it’s a game-changer.

Ingredients

1 (3-ounce) package rice vermicelli, separated into small bundles

Canola oil, for frying, plus more to stir fry

1 pound pork tenderloin, thinly sliced

1 red pepper, thinly sliced

5 cloves garlic, sliced

¼ cup fish sauce

2 tablespoons garlic bean paste

¼ cup fresh lime juice

1 tablespoon ketchup

1 tablespoon soy sauce

1 tablespoon water

1 tablespoon sugar

¼ cup honey

1 dried red chili, finely chopped

3 green onions, sliced

Fresh cilantro leaves, to garnish

Preparation

In small skillet, heat 1-inch oil to just before smoking. Flash fry noodle bundles, about 10 seconds each. Drain on paper towels. Set aside to cool.

In a wok, heat 1/4 cup oil to high heat. Add pork and cook until browned; add red pepper and cook 2 minutes. Remove and transfer mixture to a bowl; set aside. To same wok, add garlic, fish sauce, bean paste, lime juice, ketchup, soy sauce, water, sugar, honey and chili. Cook over medium heat, stirring until mixture thickens, 4 to 5 minutes. Add cooked pork and peppers and cook until heated through. Divide noodles onto 6 plates. Top with pork mixture; garnish with green onions and cilantro leaves. Serves 4.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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