Pork Noodles

Recipe by Calvin Roberson of Stockpot Cuisine

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.

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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



        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.

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        To check out Calvin’s other creations, head over to his Instagram for Stockpot Cuisine.


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