Ingredients Meat & Poultry Pork Recipes Ground Pork Recipes Chinese Cabbage Stir-Fry with Rice Noodles, Pork, and Cilantro 3.7 (26) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 8 A heady blend of ginger, garlic, scallions, cilantro, and hot sauce infuses chopped Chinese cabbage and rice noodles. The cabbage is seared until just golden and wilted. Ground pork and a squeeze of lime add dimension to this Asian-inspired dish. Ingredients 4 ounces medium flat rice noodles 2 tablespoons vegetable oil ½ head Chinese cabbage (about 1 ½ pounds), shredded (8 cups) 8 ounces ground pork 3 garlic cloves, minced 1 tablespoon finely grated peeled fresh ginger 4 scallions, white and pale-green parts separated, thinly sliced on the bias 2 tablespoons Asian fish sauce 2 teaspoons Asian chili sauce, such as Sriracha 1 to 2 tablespoons soy sauce ¼ cup chopped fresh, cilantro 2 limes, halved Cilantro sprigs and lime wedges, for garnish Directions Bring a pot of water to a boil. Add noodles; stir, and remove pot from heat. Let stand until tender, about 8 minutes. Drain, and rinse with cold water. Heat 1 tablespoon oil in a wok or Dutch oven over high heat. Add half the cabbage. Sear, pressing with a wooden spoon, until slightly wilted and golden, 1 to 2 minutes. Set aside. Repeat with remaining cabbage. Reduce heat to medium-high. Add remaining tablespoon oil, the pork, garlic, ginger, and white parts of scallions. Cook, stirring constantly, until pork browns, about 1 minute. Stir in fish and chili sauces. Toss in rice noodles and seared cabbage. Add soy sauce to taste. Remove from heat, and add green parts of scallions and the cilantro. Squeeze limes over noodles. Garnish with cilantro, and serve with lime wedges. Serve immediately. Cook's Notes There are many varieties of Chinese cabbage. Look for a head that has sturdy ribs and leaves, which will stand up well to high heat. Rate it Print