Stir-Fried Rice Noodles

🥘 Ingredients

• aluminum foil
• baby bok choy
  2 unit
• bean thread noodles
  4 oz
• black pepper
• hoisin sauce
  2 tbsp
• peanuts
  1 oz
• pork tenderloin
  8 oz
• red bell pepper
  1 unit
• salt
• sesame oil
  1 tbsp
• sriracha
  1 tbsp

🍳 Cookware

• pot
• pan
• plate
• plate

1. 1

   Bring a pot of water to a boil. Chop the baby bok choy and cut the red bell pepper into strips, discarding seeds and ribs. Slice the pork tenderloin into ¼-inch pieces.

   baby bok choy: 2 unit, red bell pepper: 1 unit, pork tenderloin: 8 oz
2. 2

   Soak the bean thread noodles in warm water for ⏱️ 7 minutes , until noodles are soft. Drain and set aside.

   bean thread noodles: 4 oz
3. 3

   Toast the peanuts in a pan over medium-high heat for ⏱️ 4 minutes , shaking the pan constantly, until lightly browned. Transfer them to a plate . Keep the pan on the stove.

   peanuts: 1 oz
4. 4

   Heat 1 teaspoon of sesame oil in the pan over medium-high heat and cook the red bell pepper until tender. Add the bok choy, season with salt and black pepper , and cook another ⏱️ 4 minutes .

   sesame oil: 1 tbsp, salt, black pepper
5. 5

   Transfer the vegetables to a plate and cover with aluminum foil to keep warm. In the same pan, add 2 teaspoons of the sesame oil and cook the pork, stirring often, for ⏱️ 6 minutes , until no longer pink.

   aluminum foil
6. 6

   Add the noodles, vegetables, hoisin sauce , and sriracha (to taste) to the pan and cook for ⏱️ 4 minutes , until heated through. Season with salt and pepper.

   hoisin sauce: 2 tbsp, sriracha: 1 tbsp
7. 7

   Divide the noodles between 2 plates and top with the roasted peanuts.