• Lynn Sacerdote

Noodle Bowl with Early Summer Veggies and Pork

Updated: Jun 29

So delicious, and so easy.

For each serving, you will need:

1 bundle of rice noodles

2 teaspoons avocado oil or other light, neutral vegetable oil

4 ounces of stir-fry cut pork, beef, or chicken

2 teaspoons of ponzu sauce or soy sauce

1/4 cup matchstick-cut carrots

2 scallions, sliced into little rings

1/2 cup sugar snap peas

1 cup French breakfast radish greens with stems removed, very coarsely chopped

2 cups of prepared chicken broth

Salt and freshly ground pepper to taste

Crushed red pepper to taste


Set out a bowl for each person. Prepare the rice noodles as directed on the package. When hey are cooked, briefly rinse them in cold water and put a serving (one cooked bundle) into each bowl.

Heat the oil in a skillet until sizzling hot. Add the strips of meat and stir fry them, adding the ponzu. When the meat is browned, remove it from the skillet and set aside. There will be some liquid in the skillet, drawn out of the meat. Leave the heat on and let it evaporate off a bit.

Add the carrots to the pan and cook over medium heat a minute or two. Then add the sugar snap peas and the scallions, stirring constantly. When the peas are heated through (about three minutes) toss in the radish greens and stir just until wilted.

Top the noodles with with vegetable mixture. Use the chicken broth to deglaze the pan, adding salt and pepper to taste. When the broth is simmering, pour it over the noodles, top with the meat, and serve.


Add a pinch or two of crushed red pepper for a spicy kick!