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Yields:
4 - 6 serving(s)
Prep Time:
30 mins
Total Time:
1 hr
Butter lettuce has the perfect cup-shape for these wraps. If you can't find it, use small romaine leaves.
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Ingredients
- 4 oz. thin rice noodles
- 3 radishes, thinly sliced
- 2 medium carrots, grated
- 2 Tbsp. sugar
- 3 Tbsp. rice vinegar
- 1/2 tsp. kosher salt
- 1/2 cup mayonnaise
- 3 Tbsp. Sriracha
- 1/3 cup hoisin sauce
- 1/3 cup soy sauce
- 2 Tbsp. grated fresh ginger
- 3 garlic cloves, grated
- 1 1/2 lb. boneless pork chops, cut into 1/2-inch pieces
- 2 heads butter lettuce (about 18 leaves)
- 1/4 cup fresh cilantro, torn
Directions
- Step 1Bring a medium pot of water to a boil. Add the noodles and cook until barely tender, about 4 minutes. Drain the noodles and submerge in a bowl of cold water to cool.
- Step 2Combine the radishes and carrots with the sugar, 2 tablespoons rice vinegar and the salt in a medium bowl, making sure the vegetables are coated with the vinegar. Cover and refrigerate for at least 30 minutes and up to 2 hours.
- Step 3Meanwhile, stir the mayonnaise, 1 tablespoon Sriracha and 2 teaspoons water in a small bowl. Cover and refrigerate until ready to serve.
- Step 4Mix the hoisin sauce, soy sauce, ginger, garlic and the remaining 2 tablespoons Sriracha and 1 tablespoon rice vinegar in a large bowl. Add the pork and toss to coat. Cover and refrigerate for at least 30 minutes or overnight.
- Step 5Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Use a slotted spoon to remove the pork from the marinade and add it to the skillet. Cook, stirring, until cooked through, 4 to 5 minutes. Transfer to a bowl.
- Step 6Drain the noodles and toss with the remaining 1 tablespoon vegetable oil. Drain the carrot mixture. To assemble, put some noodles in each lettuce leaf and top with pork, carrot mixture, Sriracha mayonnaise and cilantro.
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