1 teaspoon ginger, finely grated (great tip on how to store ginger when you get home, peel it and keep it in the freezer)
1 clove of garlic, minced
1 tablespoon sesame oil
2 tablespoons vegetable oil
2 green onions, thinly sliced on an angle (reserve a handful to garnish)
1 large carrot, peeled and cut into thin strips
1 large red pepper, cut into thin strips
1 zucchini, cut into thin strips
¼ cup hoisin sauce
1 package of rice noodles of your choice, cooked drained and covered to keep warm
1 ½ cups chicken stock
2 tablespoons sesame seeds
½ cup cashews, finely chopped
In a bowl combine the pork, lime zest and juice, brown sugar, soy sauce, fish sauce, ginger, garlic, and sesame oil. Coat the pork and marinate 30 minutes or up to 24 hours before cooking it.
In a wok or large skillet warm one tablespoon of oil on high heat. Stir fry the pork until it is cooked and golden. Remove from the wok or skillet and reserve.
Add in the remainder of oil, then add in the green onions, carrot, red pepper, and zucchini. Stir fry for about three to five minutes. Add back in the pork, the hoisin sauce, the noodles and the stock. Mix together and cook for an additional five minutes.
Garnish with sesame seeds, cashews, sriracha (depending on how spicy you like it) and some of the reserved green onions. Enjoy!