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Honey Sriracha Pork Noodle Bowl
Leftovers, Main Dish, Salad
What you’ll need
1 Prairie Fresh® Signature boneless pork shoulder roast with honey sriracha seasonings
6 ounces dry udon noodles
1 8-ounce bag shredded cole slaw mix
1 red bell pepper, diced
1 bunch green onions, chipped
1 bunch cilantro, stems removed and leaves chopped
For the sauce:
2 tablespoons toasted sesame oil
1/2 cup soy sauce
2 tablespoons rice wine vinegar
2 tablespoons honey
2 tablespoons minced garlic
1 1/2 teaspoons sambal oelek or chili garlic sauce
sliced avocado and cucumber for garnish, optional
How to prepare
- Cut pork roast into 3 or 4 pieces, and place in pressure cooker. Cook for 1 hour with 1/2 cup water. Allow pressure cooker to naturally release for 15 minutes, then manually release pressure. Remove meat from pressure cooker and tear into smaller pieces using two forks.
- Cook and drain udon noodles according to package directions. Place in a large bowl. Add shredded cole slaw mix, red bell peppers, 1/2 of green onions and 1/2 of cilantro.
- In a small bowl, add all sauce ingredients and whisk. Pour over noodles and gently mix. Add in pork, top with remaining green onions and cilantro, and avocado and cucumber, if desired.
- Serve family style.
Chef Notes: This noodle bowl delivers the flavor and crunch to give you an amazing dinner! And, it's super easy! It's also delicious served either warm or cold, so it will be a perfect summer salad item!
SOURCE: Melissa Cookston