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Pork Noodle Bowls

Photo: Iain Bagwell; Styling: Caroline M. Cunningham


Hands-on time 25 mins
Total time 45 mins
Yield Makes 4 servings
Fragrant Pork Noodle Bowls are light enough for warm weather but sustantial enough for dinner. Assemble the noodle bowls stoveside, ladling the piping-hot broth into the bowls to coax the flavors of the individual ingredients into perfect harmony.


  • 1 tablespoon kosher salt
  • 1 (8.8-oz.) package thin rice noodles
  • 1/2 (8-oz.) package sliced fresh mushrooms
  • 2 teaspoons olive oil
  • 2 cups pork from 5-Ingredient Slow-Cooker Pulled Pork
  • 1/2 (16-oz.) package angel hair coleslaw mix
  • 4 green onions (white and light green parts only), sliced
  • 1/4 cup loosely packed fresh cilantro leaves
  • 6 cups chicken broth
  • 1 tablespoon grated fresh ginger (optional)
  • Lime wedges
  • Toppings: soy sauce, dried crushed red pepper, chopped dry-roasted peanuts

How to Make It

  1. Microwave 8 cups water and salt at HIGH in a large microwave-safe glass bowl 2 minutes. Submerge noodles; let stand 20 minutes or until tender. Drain. Divide noodles among 4 bowls.

  2. Sauté mushrooms in hot oil in a medium skillet over medium-high heat 5 minutes or until tender. Spoon over noodles. Add pork to skillet, and cook, stirring occasionally, 5 minutes or until hot; spoon over mushrooms. Divide coleslaw mix and next 2 ingredients among bowls.

  3. Bring broth and, if desired, ginger to a boil in a 3-qt. saucepan over medium heat. Remove from heat, and divide among bowls. Serve with lime wedges and desired toppings.

  4. Note: Try Swanson Thai Ginger Flavor Infused Broth as a flavored alternative to chicken broth.