<p>The spices of these Chinese-style rice noodles are enhanced by a small addition of Prune Juice Concentrate. The rich flavors also help cut back on the total amount of soy sauce needed in this dish. For the most authentic experience, serve with a side of pickled Chinese mustard greens.</p>
<p>The spices of these Chinese-style rice noodles are enhanced by a small addition of Prune Juice Concentrate. The rich flavors also help cut back on the total amount of soy sauce needed in this dish. For the most authentic experience, serve with a side of pickled Chinese mustard greens.</p>
Ingredients

    454 g / 1 pound ground pork

    15 ml / 1 tablespoon Prune Juice Concentrate

    12 g / 1 tablespoon paprika

    2 g / 1 teaspoon Chinese five-spice powder or Five-Spice Plum Rub

    2 g / 1/2 teaspoon cayenne

    2 g /1/2 teaspoon ground turmeric

    1 g / 1/4 to 1/2 teaspoon red pepper flakes

    1 g / 1/4 teaspoon salt

    30 ml / 2 tablespoons canola oil

    260 g / 2 cups minced yellow onion

    21 g / 3 tablespoons minced garlic

    30 ml / 2 tablespoons soy sauce

    300 g / 10 ounces extra-large or large round rice noodles (gluten-free)

    35 g / 1/4 cup crushed peanuts

    4 green onions, sliced (white and green parts)

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Instructions

    In a bowl, mix the pork with the concentrate, paprika, cayenne, five spice, turmeric, red pepper flakes, and salt. Let the pork marinate at room temperature while cooking the onions.

    In a medium pot, heat the oil over medium-high heat. Add the onions and cook, stirring occasionally, until the onions have softened and the edges start to brown, 4 minutes. Stir in the garlic, lower the heat to medium, and cook 2 to 3 minutes more.

    Add the pork and cook, stirring often, until the pork is cooked through and the sauce looks rich and deeply caramelized, 5 to 7 minutes. Lower the heat if the bottom stars to darken too much. Stir in the soy sauce.

    For the noodles: In a pot of boiling water, cook the noodles, stirring often to prevent sticking, until tender but still chewy, 9 to 12 minutes depending on the thickness of the noodles. If the pot starts to boil over, add a cup of cold water to temper the heat of the water. Drain the noodles into a colander and rinse well under cold running water briefly. Give the colander a shake to remove excess water.

    Put the noodles in a warmed serving bowl. Pour the pork and all of the sauce on top and top with peanuts and green onions.

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