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Pork, Lemongrass, and Noodle Stir-Fry

photo: Scott Phillips

Servings: 4 to 6

This slightly spicy Thai-inspired stir-fry makes a satisfying one-dish meal, but it’s also delicious paired with Shaved Cucumber Salad.


  • 1/4 cup soy sauce
  • 3 Tbs. minced lemongrass (from about 3 stalks)
  • 3 Tbs. grated or minced fresh ginger
  • 2 Tbs. finely chopped Fresno chile
  • 3 large cloves garlic, minced
  • 1 Tbs. fresh lime juice; more to taste
  • 1 lb. ground pork
  • 6 oz. vermicelli rice noodles
  • 2 Tbs. vegetable oil
  • 1 cup unsalted chicken stock
  • 2 tsp. granulated sugar
  • 5 oz. baby kale, tough stems removed (about 5 cups)
  • 3 Tbs. coarsely chopped fresh mint
  • 3 Tbs. coarsely chopped fresh cilantro

Nutritional Information

  • Calories (kcal) : 350
  • Fat Calories (kcal): 150
  • Fat (g): 17
  • Saturated Fat (g): 5
  • Polyunsaturated Fat (g): 4
  • Monounsaturated Fat (g): 6
  • Cholesterol (mg): 50
  • Sodium (mg): 830
  • Carbohydrates (g): 32
  • Fiber (g): 1
  • Sugar (g): 4
  • Protein (g): 17


  • In a small bowl, combine the soy sauce, lemongrass, ginger, chile, garlic, and lime juice.
  • In a medium bowl, combine the pork and half of the lemongrass mixture. Let sit for 10 minutes.
  • Prepare the noodles according to package directions until tender. Drain, pat dry, transfer to a large bowl, and toss with 1 Tbs. of the oil.
  • In a large skillet or wok, heat the remaining 1 Tbs. oil over high heat. Add the remaining lemongrass mixture and stir-fry until fragrant, about 30 seconds. Add the pork and stir-fry, breaking it into small pieces, until cooked through and browned in places, about 5 minutes. Add the chicken stock and sugar. Stir in the kale, and simmer until the kale wilts, 1 to 2 minutes. transfer to the noodle bowl, add the herbs, and toss. Season to taste with lime juice and serve.


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