Chef’s Note: This recipe is measured out for half the stated amount of cooked rice noodles. If you want to cook all rice noodles, double the meat and vegetables, but I recommend cooking in two batches to make handling easier!
Start by preparing the stir-fry noodle sauce—combine the Ka‘u Orange Sauce, fish sauce, orange zest and lime juice. Mix well and set aside.
Cook softened rice noodle in 2 quarts of boiling water for 30 seconds. Strain noodles and rinse with cold water; split the amount in half & set aside.
Heat oil in medium sized teflon pan until lightly smoking. Add ground pork and garlic & sauté for 1 minute. Add shiitake and continue sautéing for 30 seconds. Then add the blanched mustard greens, tofu, bean sprouts, carrots and ½ cup of stir-fry noodle sauce to the pan. Heat through and mix well. Add mint & mix well. Remove from heat and serve.
Extra sauce mixture may be added to flavor noodles as desired or used for the other half of the noodles.