Thai Lemongrass Ginger Pork Noodles

Ingredients

• 250 g boneless pork shoulder or pork loin, thinly sliced
• 2 stalks lemongrass stalks, bruised and cut into 2-inch pieces
• 1 tbsp fresh ginger, peeled and thinly sliced
• 2 cloves garlic, minced
• 1 small shallot, finely sliced (or small onion)
• 2 cups low-sodium chicken or pork broth
• 1.5 tbsp fish sauce
• 1 tbsp soy sauce
• 1 tsp brown sugar
• 1 tbsp lime juice
• 1 tsp Thai red chili paste (or sriracha)(optional)
• 180 g rice noodles (medium), dry
• 1 tbsp neutral oil (or sesame oil)
• 2 tbsp cilantro or Thai basil, chopped(optional)
• 2 tbsp green onions, sliced(optional)

Instructions

1. 1

   Prep (15 minutes): Slice pork thinly; bruise and cut lemongrass; slice ginger and shallot; mince garlic; chop herbs. Soak rice noodles in warm water until pliable (or cook according to package), then drain.

2. 2

   Cook (25 minutes): Heat oil in a pot over medium-high heat. Sear pork in batches if needed until lightly browned, about 3–4 minutes total. Add shallot and garlic and cook 1 minute.

3. 3

   Add lemongrass and ginger, then pour in broth, fish sauce, soy sauce, and brown sugar. Bring to a simmer and cook 12–15 minutes, stirring occasionally and skimming if needed.

4. 4

   Finish and toss: Remove lemongrass pieces (discard). Stir in lime juice and chili paste (if using). Add drained noodles and toss in the broth for 2–3 minutes until coated and hot. Serve topped with green onions and cilantro/basil.