Can you believe we are already in March? Easter is right around the corner and who can forget daylight savings time. I really really wish they would just leave the time alone, so I don’t have to change every clock in my house, car and work. Let’s not forget about losing that extra hour of perfect sleep this weekend. As a mom I take every hour that I can get. The only good thing about spring forward is I will have more time to take photos when I get off of work.
This past week I loaded up on groceries so I could make this hoisin pork with rice noodles. I am a huge menu planner and that comes in handy while both of us are working. The menu planner, grocery list and recipe holder I use is ZipList which can be accessed from my website at the top. Cassie wrote a great article the other day about menu planning if you are interested.
I’m also in the process of reorganizing my kitchen pantry. I will have a post after it is done showing all the work that I am doing so it doesn’t look like a complete mess.
ENJOY ~ Meagan
Hoisin Pork with Rice Noodles
For the Marinade
1/3 cup soy sauce
1/4 cup water
3 Tbsp sesame oil
2 Tbsp honey
1 Tbsp sugar
3 Tbsp vinegar
1 Tbsp garlic, minced
1 Tbsp ginger, grated
1/4 cup hoisin sauce
1 spoonful of peanut butter
1 lb. pork loin, cut into thin strips
8 oz. rice noodles, cooked according to package
3/4 cup matchstick carrots
1/2 cup lightly salted peanuts
handful of green onions
In a medium size bowl combine all of the marinade ingredients.
Add the chopped pork loin pieces and place in refrigerator overnight.
Cook rice noodles according to the package and then drain.
While noodles are cooking heat a large sauce pan over medium heat. Add the meat and a little bit of the sauce if any is left over. Cook until brown and then add the noodles.
Stir the mixture and add carrots, peanuts, green onions and juice from one lime.
(If dish comes out too dry for your liking just top with a little soy sauce)
Slightly adapted from Pinch of YumAll images and text © .