Pork Noodle Bowls "Ultimate BBQ"

 

                    This fresh and tasty Asian dish is a great way to utilize pulled pork. Make it a party and serve the toppings in small bowls for everyone to garnish as the like.

4 servings

• 1 tablespoon kosher salt
• 1 (8.8 oz.) package thin rice noodles
• ½ (8-oz.) package sliced fresh mushrooms
• 2 teaspoon olive oil
• 2 cups Smoked Pork Butt, without sauce, click here for recipe
• ½ (16-oz.) package angel hair coleslaw mix
• 4 green onions (white and light green parts only), sliced
• ¼ cup loosely packed fresh cilantro leaves
• 6 cups chicken broth
• 1 tablespoon grated fresh ginger
• Lime wedges
• Toppings : soy sauce, dried crushed red pepper, chopped dry-roasted peanuts

1. Microwave 8 cups water and kosher salt at HIGH in a large microwave-safe glass bowl 2 minutes.
2. Submerge noodles, let stand 20 minutes or until tender, drain and divide noodles among 4 bowls.
3. Sauté mushrooms in hot oil in a medium skillet over medium-high heat 5 minutes or until tender and spoon over noodles.
4. Add pork to skillet, and cook, stirring occasionally, 5 minutes or until hot and spoon over mushrooms.
5. Divide coleslaw mix and next 2 ingredients among bowls.
6. Bring broth and ginger to a boil in a 3-qt saucepan over medium heat.
7. Remove from heat, and divide among bowls.
8. Serve with lime wedges and desired toppings.

BON APPÉÉÉÉTIT