Recipe by Calvin Roberson of
Chef Calvin is an expert at celebrating flavor and adding a pop of color to every dish. In this recipe for pork noodles, he looks back on trips to the other side of the world, for inspiration.
While overseas, I took a lot of trips to Southeast Asia. Not only are the cuisines of Thailand, Hong Kong and Vietnam (to name a few) my favorites to eat, they also are so fun and easy to recreate in my kitchen.
I've made a Pork Noodle dish where Planted microgreens are not simply a garnish, but an active part of the dish. This bowl of noodles is light, fresh and full of flavor. It's perfect as a room temperature dish, but also cold!
- 1 pound rice noodles
- 1 tablespoon vegetable oil
- 1/2 pound of ground pork
- 1 tablespoon chopped ginger
- 2 garlic cloves thinly sliced
- 2 tablespoon rice vinegar
- 1 tablespoon soy sauce or tamari
- 1 tablespoon black vinegar
- 1 teaspoon chili garlic sauce
- 2 teaspoon honey
- 1/2 cup Planted cilantro microgreens
- 1/2 cup Planted kohlrabi microgreens
- 1/3 cup Planted red radish microgreens
- 1/3 cup Planted parsley microgreens
Fill a large pot with water and bring to a boil. Cook noodles according to package instructions, drain and rinse under cold water set aside. Whisk together in a bowl vinegars, soy sauce, chili garlic sauce, honey for dressing, set aside.
Heat oil in a sauté pan over medium high heat, add ground pork and cook breaking up into pieces 7-8 minutes. Add garlic and ginger, stir and continue to cook pork breaking up with wooden spoon for 2-3 minutes more, until pork dark and crispy. Remove from heat and set aside.
Divide noodles into individual bowls, top with pork, garnish. Add 2 tablespoons of dressing to each. Stir to combine and enjoy.