Name: Stir-Fried Rice Noodles with Pork Chops
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Ingredients: 8 ounces thin rice noodles; 3 tablespoons vegetable oil; 8 thin-cut boneless pork chops (1/4 inch thick; about 1 1/4 pounds total); Kosher salt and freshly ground pepper; 1/4 cup soy sauce; 2 tablespoons sambal oelek, plus more for serving; 1 2-inch piece fresh ginger, peeled and sliced into matchsticks; 4 scallions, sliced (dark green parts separated); 4 ounces shiitake mushrooms, sliced; 2 small carrots, thinly sliced on an angle; 4 ounces snap peas, halved lengthwise

Directions

Cook the noodles as the label directs. Drain and set aside. Meanwhile, coat a baking sheet with 1 tablespoon vegetable oil. Generously season the pork chops with salt and pepper and arrange in an even layer on the pan. Whisk together the soy sauce and sambal oelek in a small bowl.
Preheat the broiler. Heat the remaining 2 tablespoons vegetable oil, the ginger and the white and light green scallion parts in a large nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring, until nearly tender, about 5 minutes. Add the carrots and snap peas; cook until crisp-tender, about 4 minutes. Add the noodles and sambal sauce and cook, tossing, until the noodles are warmed through and well coated, about 2 minutes.
Broil the pork chops until charred, 3 to 4 minutes per side. Divide the noodle mixture among bowls. Top with the pork chops, scallion greens and more sambal oelek.

Photograph by Andrew Purcell

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Stir-Fried Rice Noodles with Pork Chops

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