Ingredients:

• 1 pound thin, round rice noodles
• 2 tablespoons rice vinegar
• 1 tablespoon soy sauce
• 1 tablespoon Worcestershire sauce
• 1 tablespoon chile oil
• 1 teaspoon sugar
• 1 tablespoon canola or other neutral oil
• 1 pound ground pork (you can also use chicken)
• 1 teaspoon salt
• 2 garlic cloves, sliced
• 1 inch piece ginger, chopped
• 2 scallions, light parts chopped, green parts reserved for garnish
• Handful of herbs like mint, basil and cilantro leaves, washed
• ¼ cup salted, roasted peanuts, chopped
• 4 thinly radishes, sliced

Directions:

1. Bring a large pot of water to boil, and cook noodles according to package instructions. Drain noodles while running under cold water, until they are cool to the touch. Set aside.
2. Mix dressing by whisking rice vinegar, soy sauce, Worcestershire sauce, chile oil and sugar until sugar dissolves. Set aside.
3. Cook the pork topping: Heat oil in saucepan over medium heat, and add ground pork and salt. Pan-fry, breaking meat into small pieces with a wooden spoon, until no pink parts and no liquid remain in the pan. Add garlic, ginger and scallion whites, and stir occasionally until the meat is starting to brown in places.
4. When you’re ready to serve, divide cool, drained noodles into four individual bowls, and top each with a tablespoon of vinegar dressing followed by a pile of ground pork, herbs, peanuts and radishes. Serve with any remaining garnish, and additional chile oil and chile oil solids, on the side.

Tip: If you are not eating right away and your noodles get “gummy” rinse under cool water again to break them up.