Stir Fry Rice Noodle with Pork

 Stir Fry Rice Noodle with Pork


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! 

30 min
4 to 5 servings


3/4 cup
UCook Ka'u Orange Sauce
6 Tbsp
fish sauce
3/4 tsp
orange zest
1 1/2 Tbsp
lime juice (fresh squeezed)
8 oz
rice noodles (softened in warm water until pliable)
2 qt
3 Tbsp
vegetable oil or any light, high temperature cooking oil
3/4 cup
ground pork (seasoned)
1 tsp
garlic (minced)
shiitake mushrooms (julienned in fine strips)
1 1/2 cup
mustard greens (julienned, blanch in 3 cups boiling water & 2 tsp. salt)
1/3 cup
tofu (small dice)
3/4 cup
bean sprouts
1/2 cup
carrots (julienned)
2 to 3 Tbsp
fresh mint (julienned fine)
Prep Time:
15 min
Cooking Time:
15 min
Total Time:
30 min


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.