Bahn Mi Noodle Bowls
Bread is not my favorite carb, so I often find myself eating around it when I order a sandwich. This is a shame because some of the most creative foods are sandwiches, case in point: the Bahn Mi. I’ve always loved this savory-yet-fresh Vietnamese combination, so I was very excited to find a way to recreate it with my favorite carb; noodles. This recipe exceeded my expectation in so many ways and to quote my roommate Liz, it is “one of the best things you’ve ever made.” See for yourself.
· 1 pound ground pork
· 1 tablespoon hoisin
· 4 tablespoons sesame oil
· 3 tablespoons freshly grated ginger
· 3 tablespoons freshly grated garlic
· ½ cup cilantro- chopped
· 1 jalapeno pepper- seeded and finely chopped
· ½ cup panko bread crumbs
· ½ cup shredded carrot
· ½ cup thinly sliced cucumber
· ½ cup thinly sliced radish
· Juice of 4 limes
· 2 tablespoons sugar
· ½ pound buckwheat soba noodles
1/2 cup peanut butter
1 1/4 cup water
1/4 cup soy sauce
1/4 cup lime juice
2 tablespoons sriracha
¼ cup unsalted peanuts
1. Preheat oven to 400 degrees.
2. In a sauce pan heat 1 tablespoon of sesame oil over medium heat. Once the oil is shimmering add the ground ginger, garlic, and jalapeno to the pan. Cook for 2 minutes until the mixture is fragrant, set aside to cool.
3. Meanwhile in small bowl combine half of the lime juice (about ¼ cup), 2 tablespoons water, and the sugar. Stir to dissolve the sugar and create a vinaigrette, then add the sliced carrot, cucumber and radish. Set aside.
4. In a large mixing bowl combine 1 tablespoon of sesame oil, hoisin, ground pork, panko bread crumbs, and cooled aromatics. Mix to combine.
5. Using an ice cream scoop or your hands, roll the pork mixture into ½ inch balls and place on a parchment lined baking sheet. Bake for 20 minutes.
6. Bring a pot of salted water to a boil and cook the soba noodles per the package instructions.
7. While the noodles cook, return the sauce pan used to cook the aromatics to the stove. Heat the remaining 2 tablespoons of sesame oil over medium-low heat. Add the peanut butter, sriracha, soy sauce, water, and remaining lime juice to the pan. Stir constantly and cook until the peanut sauce is smooth and combined, about 2 minutes. Toss with the soba noodles and set aside.
8. Assemble the noodles, pickled vegetables and meatballs in a bowl. Top with crushed peanuts, cilantro and slices of jalapeno. Drizzle with reserved lime vinaigrette. Serve warm or at room temperature.