MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Rice Noodles w/Seared Pork, Carrots & Herbs
Categories: Pasta, Pork, Vegetables, Herbs, Chilies
Yield: 5 servings

1/3 c Fish sauce
1/4 c Dark, pure maple syrup
2 tb Grapeseed or other neutral
- oil
Black pepper
2 lg Shallots; thin sliced
1 Long red finger chile; thin
- sliced
3 sm Garlic cloves; minced (1 tb)
4 Thin (1/2") boneless pork
- chops
1/3 c Fresh lime juice
+=PLUS=+
Lime wedges for serving
3 Carrots; peeled, julienned
Salt
8 oz (to 9) thin rice vermicelli
- noodles
2 Packed cups torn fresh herbs
- such as cilantro, basil &
- dill; more for garnish

Whisk the fish sauce, syrup, 1 tablespoon oil, and 2
teaspoon pepper in a large bowl. Stir in the shallots,
chile and garlic. Transfer 2 tablespoons liquid to a
large shallow dish and add the pork. Turn to evenly coat
and let stand until ready to cook.

Stir the lime juice into the sauce in the bowl. Add the
carrots and toss until evenly coated. Let stand.

Bring a large saucepan of water to a boil. Meanwhile,
heat a large skillet over medium-high heat. Season the
pork with salt and pepper. Heat the remaining tablespoon
oil in the skillet and swirl to coat the bottom. Add the
pork and cook, turning once, until seared and just rosy
in the center, 2 to 4 minutes per side. Transfer to a
plate and let stand.

Put the noodles in the boiling water, stir well, and
remove from the heat. Let stand until softened, 3 to 5
minutes. Drain very well, then transfer to the sauce in
the bowl. Toss until evenly coated.

Cut the pork into thin slices and add to the noodles
with any accumulated juices. Toss well. Toss in the
herbs until well mixed. The mixture may look a bit
soupy. As it sits and cools, the noodles will absorb the
liquid. Serve hot, warm, at room temperature or cold,
with more herbs and lime wedges.

By: Genevieve Ko

Yield: 4 to 6 servings

RECIPE FROM: https://cooking.nytimes.com

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