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BBQ Pulled Pork Rice Noodles

BBQ Pulled Pork Rice Noodles

When barbecue and asian flavors meet, its called delicious! I love the combination of pulled pork and rice noodles. You can also alter the recipe to include a variety of other vegetables, bell peppers, cabbage, kale, carrot slices, the variations are endless!
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Cook Time 30 minutes
Course: Main Course
Cuisine: Chinese
Ingredients Equipment Method

Ingredients
  

  • 1 tablespoon of vegetable oil
  • 1 medium onion sliced thing strands
  • 2 cloves garlic minced
  • ½ cups brown mushrooms sliced thin
  • 1 package of rice noodles
  • 1 quart of boiling water
  • 1 package of baby spinach
  • ½ to 1 lb of BBQ pulled pork preferably large chunks
  • 2 tablespoons soy sauce
  • 1/3 cup Blues Hog Original Sauce
  • 2 tablespoons Blues Hog Tennessee Red Sauce

Equipment

  • 8x8 or loaf pan or high sided heat proof container
  • wok or large frying pan
  • tongs

Method
 

  1. In a wok or large frying pan on medium high heat, add vegetable oil and heat until shimmering.
  2. Add onion and garlic to pan, cook until fragrant and beginning to soften.
  3. Add brown mushroom slices and pulled pork to the frying pan of onions and garlic to reheat.
Soften Rice Noodles
  1. Meanwhile, boil >1 quart of water.
  2. Meanwhile, place rice noodles into a high sided, heat proof dish – 8x8 or loaf pans work well.
  3. Pour the boiling water over rice noodles and allow to soak until softened, about 2 minutes.
  4. Once softened, strain rice noodles.
Assembly
  1. Add rice noodles to the frying pan of onions, garlic, mushrooms and pulled pork.
  2. Add soy sauce, Blues Hog Original Sauce, Blues Hog Tennessee Red Sauce and salt to the pan. Using tongs, toss to combine.
  3. Noodles should be softened and absorb sauce flavors. Add package of spinach and toss to combine. Don’t worry, spinach will cook down.
  4. Serve and enjoy!