Ingredients
8 oz. rice noodles
1 tbsp. canola oil
1 lb. ground pork or turkey
3/4 tsp. ground red pepper
5 tbsp. fish sauce
2 medium shallots
3 clove garlic
6 tbsp. lime juice
2 tbsp. brown sugar
2 c. Shredded cabbage
2 c. shredded carrots
1/2 pt. grape tomatoes
1 c. chopped fresh cilantro
1/2 c. fresh mint
Preparation
Step 1Cook noodles as label directs. Rinse with cold water. Using shears, snip noodles. Drain.Step 2In 10-inch skillet, heat oil on medium-high. Add pork. Sprinkle with pepper and 1 tablespoon fish sauce. Cook 4 to 5 minutes or until browned, breaking up with back of spoon. Add shallots and garlic. Cook 2 to 3 minutes or until tender, stirring frequently. Remove from heat.Step 3In large bowl, whisk together lime juice, sugar, remaining 4 tablespoons fish sauce, and 1 tablespoon water. Add noodles, pork mixture, cabbage, carrots, tomatoes, cilantro, and mint, tossing to combine. Serve, or cover and refrigerate up to 1 day.
