This was a quickly made dish using some leftovers of pulled pork. You could just as easily use cooked chicken strips, pieces of fish, prawns, squid or tofu/tempeh. My recipe for ponzu sauce comes from Genius Kitchen.
150g Cooked Pulled Pork (or alternatives, see above)
150g Wholegrain Vermicelli Noodles
A Variety of Vegetables for Stir Fry- Broccoli, Bok choy, Green beans, Capsicum, Shredded red or white cabbage, Onion, Shallots, Garlic, Fresh Ginger, grated, Cauliflower, Zucchini, Carrot, Mushrooms...
Fresh Coriander for garnish
1 Tablespoon Sesame Seeds for garnish
Olive oil to cook.
1/2 Cup Fresh Lime or Lemon Juice (or a combination)
2 Tablespoons Rice Wine Vinegar
1/3 Cup Soy Sauce (I use the reduced salt variety or Tamari)
2 Tablespoons Mirin (sweet rice wine)
2 Tablespoons Light Brown Sugar (or palm sugar)
1 Pinch Sweet Paprika
For the sauce: Whisk together all the ingredients.
Prepare all the vegetables in small enough pieces to stir fry.
Heat a wok or wide based pan. When hot, add the sesame seeds and cook for a minute or two until they colour. Tip out onto a plate for later.
Heat olive oil in the wok/pan and stir fry the vegetables starting with onion and then garlic, ginger and then the veggies which take longer to cook (eg carrots, eggplant). Gradually add the other vegetables according to their cooking times- (eg bok choy and mushrooms last).
Boil the kettle and pour boiling water over the noodles in a bowl. After 2 minutes, drain in a colander.
Add cooked pork to the hot vegetables. Add noodles and sauce and toss the whole lot together in the hot pan.
Serve onto plates, piling up in a 'nest'. Garnish by sprinkling with sesame seeds and fresh coriander sprigs.