Lunch: Spicy Thai Noodles with Pork and Mint

Ingredients

12 oz. rice noodles
1/4 c. Thai fish sauce
1/4 c. rice vinegar
3 tbsp. sugar
1 1/2 tbsp. low-sodium soy sauce
3 tbsp. oil
8 oz. pork tenderloin
4 clove garlic
1 tbsp. grated fresh ginger
1 small Serrano chili
1 c. grape tomatoes
1 large carrot
4 scallions
3/4 c. fresh mint leaves
Lime wedges and Thai-style chili sauce, for serving

Instructions

Place the noodles in a large bowl. Cover with warm water and lets sit until pliable and just tender, 15 to 20 minutes; drain.
Meanwhile, in a small bowl, combine the fish sauce, vinegar, sugar, soy sauce, 1 Tbsp oil and 1/3 cup water.
Heat 1 Tbsp oil in a large skillet over medium-high heat. Add pork and cook, tossing occasionally, until golden brown, 2 to 3 minutes; transfer the pork to a plate.
Add the remaining Tbsp oil to the skillet, then add the garlic, ginger, and chili. Cook stirring for 30 seconds. Add noodles and sauce mixture and cook, tossing, until the noodles are tender, 2 to 3 minutes. Return the pork to the skillet and add the tomatoes, carrot and scallion and toss to combine. Remove from heat toss with the mint.

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