|2 servings||calories per servings 683||protein serving 35 g||carbs per serving 65 g||total fat per serving 33 g|
These were a big favorite with our test kitchen team. Spicy-sweet pork in crispy lettuce makes for a fun and easy dinner. Cucumber-enhanced rice noodles topped with benne, an heirloom variety of sesame seeds, really complete the meal. Benne seeds are a lesser-known Southern specialty ingredient, brought to colonial America by African slaves. We source ours from Anson Mills in South Carolina.
|Nutrition Facts||/ Per Serving|
|Total Fat||33 g|
|Saturated Fat||9 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||7 g|
|Monounsaturated Fat||14 g|
|Total Carbohydrates||65 g|
|Dietary Fiber||5 g|
Please read entire recipe before beginning.
Place the noodles in a bowl and cover with very hot top water to soak. Fill a medium saucepan with about 6 cups water and 1 tablespoon kosher salt; place over high heat.
Prepare your mise en place: Peel and mince ginger. Peel and mince garlic. Remove roots from green onion; chop white and green parts, but keep them separate. Juice half of the lime; cut the other half into wedges. Quarter cucumber lengthwise and thinly slice crosswise. Pick and chop mint. Separate and wash lettuce leaves.
Once the water comes to a boil, drain the soaked noodles and add to boiling water. Cook 2 minutes or until just tender. Rinse thoroughly under running water and drain well. Place in a bowl and toss with sesame oil. Set aside.
Heat a heavy-bottomed sautè pan over medium-high heat. Break up the ground pork, and spread pieces evenly in the pan in a single layer. Do NOT stir; allow the pork to brown. Once browned, turn and stir. Move pork to create an empty space in the center of the pan.
Add ginger, garlic, and the green onion whites to the empty space in your pan. Allow to cook slightly, then mix together with the ground pork. Season with 1/2 teaspoon PeachDish salt. Continue cooking and stirring, until pork is fully cooked.
Remove from heat. Stir in remaining green onion greens, the lime juice, fish sauce, pepper jelly and mint.
Toss noodles with remaining 1/2 teaspoon PeachDish salt, cucumber and benne seeds.
Serve lettuce leaves filled with ground pork mixture and peanuts, and rice noodles and lime wedges on the side. Enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...